Wang Yurong, Ge Dongying, Cai Wenchao, Wang Bangkun, Liu Minwan, Shan Chunhui, Guo Zhuang
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, 441053, Xiangyang, Hubei, China.
Brewing Technology Industrial College, Hubei University of Arts and Sciences, 441053, Xiangyang, Hubei, China.
FEMS Microbiol Lett. 2025 Jan 10;372. doi: 10.1093/femsle/fnaf077.
The present study analysed the sensory quality and fungal community structure of three color types of high-temperature Daqu (HTD) produced in Qingzhou using electronic nose, electronic tongue, and high-throughput sequencing technology. The data were compared to the fungal data obtained from HTD produced in Xiangyang via the "partitioning around medoids" (PAM) clustering algorithm. PAM analysis indicated that all HTD samples from the two regions could be divided into two clusters. Cluster I samples were mainly characterized by Thermomyces, and cluster II samples were mainly characterized by Aspergillus and Thermoascus. Cooccurrence network analysis revealed that the correlations between fungal communities were stronger in the HTD dominated by Aspergillus and Thermoascus. The identification of key species and core operational taxonomic units demonstrated that the differences in the fungal community structure between the two HTD clusters were related to the abundance of certain fungal groups. Correlation analysis between fungal genera and sensory quality parameters showed that Thermomyces-dominated HTD had lower aftertaste-A, aftertaste-B, and organic sulfide and terpene content but a higher richness of flavor. Meanwhile, HTD dominated by Aspergillus and Thermoascus exhibited the opposite traits, and its sourness was relatively higher.
本研究运用电子鼻、电子舌和高通量测序技术，分析了青州生产的三种颜色类型高温大曲（HTD）的感官品质和真菌群落结构。通过“围绕中心点划分法”（PAM）聚类算法，将这些数据与襄阳生产的HTD所获得的真菌数据进行比较。PAM分析表明，来自两个地区的所有HTD样品可分为两个簇。簇I样品主要以嗜热霉菌为特征，簇II样品主要以曲霉属和嗜热ascus为特征。共现网络分析表明，在以曲霉属和嗜热ascus为主的HTD中，真菌群落之间的相关性更强。关键物种和核心操作分类单元的鉴定表明，两个HTD簇之间真菌群落结构的差异与某些真菌类群的丰度有关。真菌属与感官品质参数之间的相关性分析表明，以嗜热霉菌为主的HTD回味A、回味B以及有机硫化物和萜烯含量较低，但风味丰富度较高。同时，以曲霉属和嗜热ascus为主的HTD表现出相反的特征，其酸度相对较高。
