Xiang Fanshu, Cai Wenchao, Hou Qiangchuan, Liu Zhongjun, Li Liang, Dong Xiaoyuan, Shan Chunhui, Guo Zhuang
Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei, China.
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China.
Curr Microbiol. 2025 Jun 14;82(8):336. doi: 10.1007/s00284-025-04315-w.
Low-temperature Daqu (LTD) serves as the starter for the fermented grains (FG) of Light-amora Baijiu, yet its impact on FG remains unclear. This study assessed the differences in sensory attributes and microbial community structures of the FG fermented by LTD from two regions through electronic sensing and MiSeq high-throughput sequencing. The results showed significant differences in odor and taste between the two FG groups (P < 0.05). The dominant bacteria in both FG groups were mainly Lactobacillus (74.05%), and dominant fungi were Saccharomycopsis (44.30%) and Saccharomyces (37.84%). The microbial differences in the both groups may be manifested in the low abundance of microbial communities. The fermentation environment of LTD and FG is very different, resulting in their microbial community structure and bacterial gene function being significantly different. LTD had more anaerobes with higher expression of transport and metabolic genes for amino acid and lipid functions, whereas FG contained more facultative anaerobes with higher expression of carbohydrate transport and metabolic genes. Notably, 71.77% of endemic bacteria were found in FG but absent in LTD. Overall, our results indicated that different LTD had a greater impact on the sensory and low-abundance microflora of FG, enhancing our understanding of its role in fermentation processes.
低温大曲（LTD）是淡酱香型白酒酒醅的发酵剂，但其对酒醅的影响尚不清楚。本研究通过电子传感和MiSeq高通量测序评估了两个地区的低温大曲发酵酒醅在感官特性和微生物群落结构上的差异。结果表明，两组酒醅在气味和味道上存在显著差异（P < 0.05）。两组酒醅中的优势细菌主要是乳酸杆菌（74.05%），优势真菌是拟内孢霉（44.30%）和酿酒酵母（37.84%）。两组的微生物差异可能体现在微生物群落的低丰度上。低温大曲和酒醅的发酵环境差异很大，导致它们的微生物群落结构和细菌基因功能存在显著差异。低温大曲有更多的厌氧菌，其氨基酸和脂质功能的转运和代谢基因表达较高，而酒醅含有更多的兼性厌氧菌，其碳水化合物转运和代谢基因表达较高。值得注意的是，71.77%的特有细菌存在于酒醅中，而在低温大曲中不存在。总体而言，我们的结果表明，不同的低温大曲对酒醅的感官和低丰度微生物区系有更大的影响，增进了我们对其在发酵过程中作用的理解。
