Cao Dan, Lv Jiali, Liu Cui, Jin Chengyong, Zhang Yongli, Zhang Yuhang, Zhang Wen
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.
Shaanxi Xifeng Liquor Co., Ltd., Baoji, China.
Front Microbiol. 2025 May 9;16:1593638. doi: 10.3389/fmicb.2025.1593638. eCollection 2025.
Chinese Daqu is a naturally formed microbial complex, which is the fermenter of Chinese Baijiu. The microorganisms in Chinese Daqu determine the flavor of Chinese Baijiu.
Based on PacBio SMRT ITS sequencing technology, fungal genome de novo sequencing, and Headspace Solid-Phase Micro-extraction/Gas Chromatography-Mass Spectrometry analyzed and identified three fungi, their abundance, volatile compounds, and flavor markers in Daqu.
, , and were the three most abundant fungi, with relative abundances of 5.702, 31.686, and 62.256%, respectively. and were associated with volatile markers of chained terpene alcohols and lactones, with linalool and γ-nonanolactone identified as their flavor markers, respectively. produced the highest variety and content of pyrazine. According to the functional annotation and metabolic relationship of the whole genomes of and in COG, KEGG and other databases, the formation mechanism and possible metabolic pathways of linalool and γ-nonanolactone were elucidated. The results of the study revealed the different contributions of the three dominant fungi to the volatile compounds of Daqu, can provide ideas for the study of the contribution of other microorganisms to the volatile compounds of Daqu and the mechanism. It can provide a basis for the precise adjustment of the flavor of Daqu, and then the precise modification of the flavor of Baijiu.
中国大曲是一种自然形成的微生物复合体，是中国白酒的发酵剂。中国大曲中的微生物决定了中国白酒的风味。
基于PacBio SMRT ITS测序技术、真菌基因组从头测序以及顶空固相微萃取/气相色谱-质谱联用技术，分析并鉴定了大曲中的三种真菌、它们的丰度、挥发性化合物和风味标志物。
、 和 是三种丰度最高的真菌，相对丰度分别为5.702%、31.686%和62.256%。 和 分别与链状萜烯醇和内酯的挥发性标志物相关，其风味标志物分别鉴定为芳樟醇和γ-壬内酯。 产生的吡嗪种类和含量最高。根据 和 在COG、KEGG等数据库中的全基因组功能注释和代谢关系，阐明了芳樟醇和γ-壬内酯的形成机制及可能的代谢途径。研究结果揭示了三种优势真菌对大曲挥发性化合物的不同贡献，可为研究其他微生物对大曲挥发性化合物的贡献及其机制提供思路。可为大曲风味的精准调控提供依据，进而对白酒风味进行精准改良。
需注意，原文中部分内容缺失，已按原样翻译。
