Due to the heterogeneity of solid-state fermentation, three different types of black, brown and yellow Daqu often appear in Jiangxiang Daqu. In order to understand the quality differences, the microbial community structure, enzyme activity, and volatile flavor substances of Daqu with different colors were analyzed, and their gene function was predicted. Based on the composition of microbial diversity, the microbial differences of three kinds of color Daqu were studied by linear discriminant analysis. The functional differences were predicted by PICRUSt2, and the relationship between microorganisms and enzyme activity, microorganisms and flavor were studied based on correlation analysis. At the same time, the differences of physical and chemical indexes were compared. The results showed that the characteristic microorganisms of yellow Daqu were Pelomonas, Paracoccus, Chelatococcus, Thermomyces, and unclassified_Nectriaceae, the characteristic microorganism of brown Daqu was Mortierella, and the characteristic microorganisms of black Daqu were Thermoascus and Fusarium. The functional differences of Daqu microorganisms with three colors were mainly reflected in carbohydrate metabolism and amino acid metabolism. The genus Pelomonas, Paracoccus, and Chelatococcus mainly affected the synthesis of benzyl alcohol, phenethyl alcohol, phenol, and 1,2-dimethoxybenzene. Mortierella was positively correlated with ethyl hexadecanoate and esterification activity. Thermoascus and Fusarium were the key microorganisms causing high esterification activity of Daqu. The starch content of black Daqu was significantly lower than that of yellow Daqu and brown Daqu, while the contents of moisture, total acid, and reducing sugar were higher than those of yellow Daqu and brown Daqu. This study clarified the quality differences of Daqu in three colors, and the results could provide reference for evaluating the quality of Jiangxiang Daqu.
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