Abstract: Daqu plays a vital role in the brewing of Chinese Baijiu and is made from unsterilized raw materials, primarily wheat. To understand the effect of microbial composition on the flavor compounds of Daqu and guide the selection of raw materials for Daqu-making, we investigated the differences in microbial community of 21 wheat samples from different areas of five provinces in China using 16S rDNA full-length sequencing and internal transcribed spacer sequencing. The cluster analysis of the microbial flora of wheat samples showed that there were differences in the microbial composition of wheat samples from different producing areas. Then Daqu was prepared by simulated solid-state fermentation, and the flavor substances of Daqu were analyzed by HS-SPME-GC-MS. The results showed that the dominant bacteria were Pantoea, Pseudomonas and Massilia, andthe dominant fungi were Alternaria, Epicoccum and Cladosporium. Tetramethylpyrazine and 2,3-butanediol were the main flavor compounds in simulated Daqu. The microbial composition of wheat samples was closely related to the flavor composition of Daqu. This study may of value for guiding wheat selection for Daqu preparation to maintain the consistency of flavor compound composition, and exploring the relationship and regularity between wheat raw material microorganisms and Daqu flavor.
黄瑜,杨帆,李江华,等. 小麦原料微生物组成对高温大曲风味的影响[J]. 食品与发酵工业, 2021, 47(20): 22-29.
HUANG Yu,YANG Fan,LI Jianghua,et al. Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu[J]. Food and Fermentation Industries, 2021, 47(20): 22-29.
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