Yan Cheng, Huang Zhangjun, Tu Rongkun, Zhang Liqiang, Wu Chongde, Wang Songtao, Huang Ping, Zeng Yunhang, Shi Bi
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China.
Foods. 2025 Feb 8;14(4):570. doi: 10.3390/foods14040570.
High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan-Northern Guizhou region of China. However, the complex interplay among microorganisms, enzymes, and metabolites in the Daqu from this region requires further investigation. This study compared four high-temperature Daqu samples from this region, analyzing their physicochemical properties, enzyme activities, volatile compounds, and microbial community composition and function, and exploring the influence of microorganisms on the saccharification and aroma-formation function of Daqu in combination with correlation analysis. The microbial communities in the Daqu samples exhibited functional redundancy, with sp. 8437 being consistently dominant (3.6-7.3%). Members of the family were the principal factors contributing to the differences in starch degradation capacity, protein degradation capacity, and pyrazine content among the Daqu samples, mainly through the amylases and proteases they produce. spp. were principal factors causing the differences in aldehyde and ketone contents, primarily via the lipid degradation enzymes they synthesize. Overall, the bacterial community composition of Daqu greatly influenced its characteristics. This study provided a theoretical basis for understanding the diversity of high-temperature Daqu in the Southern Sichuan-Northern Guizhou region.
高温大曲对中国川南-黔北地区浓香型白酒的生产至关重要。然而，该地区大曲中微生物、酶和代谢产物之间复杂的相互作用仍需进一步研究。本研究比较了该地区的四个高温大曲样品，分析了它们的理化性质、酶活性、挥发性化合物以及微生物群落组成和功能，并结合相关性分析探讨了微生物对大曲糖化和产香功能的影响。大曲样品中的微生物群落表现出功能冗余，其中sp. 8437一直占主导地位（3.6-7.3%）。该科成员是导致大曲样品间淀粉降解能力、蛋白质降解能力和吡嗪含量差异的主要因素，主要通过它们产生的淀粉酶和蛋白酶发挥作用。spp.是导致醛酮含量差异的主要因素，主要通过它们合成的脂质降解酶发挥作用。总体而言，大曲的细菌群落组成极大地影响了其特性。本研究为了解川南-黔北地区高温大曲的多样性提供了理论依据。
