The PLFA fingerprints,brewing characteristic parameters and volatile components of Daqu collected from different regions and processing conditions were investigated. The results showed that the predominant microorganism in various Daqu samples were fungi and G+bacteria,and the microbial community structure of Daqu was significantly affected by its peak temperature during manufacture and regional environment. Liquefying power,which was directly related to the brewing yield,displayed a positive correlation with the biomass of G-bacteria and fungi. The main volatile components of Luzhou-flavor Daqu were acids and aromatic components and their contents depended on the amounts of total PLFA and G-bacteria biomass. Furthermore,the characteristics of volatile components were significantly affected by the biomass of fungal.
