Tang Qiuxiang, Zhang Yi, Huang Jun, Zhou Rongqing
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Food Res Int. 2025 Nov;219:116962. doi: 10.1016/j.foodres.2025.116962. Epub 2025 Jul 3.
High-temperature Daqu (HTD), an essential fermentation starter in sauce-aroma Baijiu, is characterized by complex microbial communities that vary significantly across production regions. Traditional HTD production faces challenges in consistency and quality control, hindering industrial scalability. This study compared 54 synthetic microbial communities (SynMC)-fortified HTD samples with 39 traditional HTD samples from core production regions, which are Renhuai, Luzhou, and Jinsha, respectively, to elucidate their microbial and metabolic profiles. Physicochemical analysis revealed high similarity between fortified and traditional samples, while organic acid profiling demonstrated distinct regional patterns. Volatile organic compound (VOC) analysis identified 190 characteristic components across regional samples, with phenols and pyrazines dominating in Renhuai HTD, ketones in Luzhou samples, and esters in Jinsha HTD. Notably, certain SynMC samples (A14, A25, A13, and A34) closely replicated the VOC profiles of traditional HTD. Microbial community analysis revealed region-specific fungal and bacterial signatures, with SynMC samples successfully mimicking these patterns. Dominant fungi included Thermomyces, Thermoascus, and Monascus, while bacterial communities featured Kroppenstedtia, Thermoactinomyces, and Bacillus. Metabolic pathway analysis identified 72 shared pathways between corresponding SynMC and traditional HTD groups, including those involved in amino acid biosynthesis, central carbon metabolism, and energy production. Moreover, the study emphasizes the pivotal role of Bacillus as a key microorganism in driving metabolic function. These findings provide theoretical insights and practical strategies for optimizing HTD stability through SynMC technology, potentially enabling more efficient large-scale production while preserving the traditional flavor characteristics of sauce-aroma Baijiu.
高温大曲（HTD）是酱香型白酒中必不可少的发酵剂，其特点是微生物群落复杂，不同产区之间差异显著。传统的高温大曲生产在一致性和质量控制方面面临挑战，阻碍了产业的规模化发展。本研究将54个合成微生物群落（SynMC）强化的高温大曲样品与分别来自核心产区仁怀、泸州和金沙的39个传统高温大曲样品进行比较，以阐明它们的微生物和代谢特征。理化分析表明，强化样品和传统样品之间具有高度相似性，而有机酸分析则显示出明显的区域模式。挥发性有机化合物（VOC）分析在各区域样品中鉴定出190种特征成分，仁怀高温大曲中以酚类和吡嗪类为主，泸州样品中以酮类为主，金沙高温大曲中以酯类为主。值得注意的是，某些SynMC样品（A14、A25、A13和A34）与传统高温大曲的VOC谱图非常相似。微生物群落分析揭示了特定区域的真菌和细菌特征，SynMC样品成功地模拟了这些模式。优势真菌包括嗜热霉菌、嗜热ascus菌和红曲霉菌，而细菌群落则以克罗彭施泰蒂亚菌、嗜热放线菌和芽孢杆菌为主。代谢途径分析确定了相应的SynMC和传统高温大曲组之间有72条共享途径，包括参与氨基酸生物合成、中心碳代谢和能量产生的途径。此外，该研究强调了芽孢杆菌作为驱动代谢功能的关键微生物的核心作用。这些发现为通过SynMC技术优化高温大曲稳定性提供了理论见解和实际策略，有可能在保留酱香型白酒传统风味特征的同时实现更高效的大规模生产。
