Daqu plays a key role in the production of Baijiu. To improve the quality of Baijiu, the physicochemical properties and volatile ingredients of Daqu made from different grains (rice, glutinous rice, corn, wheat and sorghum) were characterized. The high-throughput sequencing technology was employed to analyze the structure of microbial community. The correlation analysis between microbial community structure and physicochemical properties of Daqu was performed using SPSS 20.0. The results showed that the Daqu made from rice had the highest saccharification capacity (180.9 U/g) and fermentation capacity (0.86 g/(g·36 h)). Daqu made from wheat, had the highest esterification capacity of 26.4 mg/ (g·100 h), which was significantly higher than those of the others (P <0.05)). Ten ester compounds were found in the Daqu made from rice and eight aromatic compounds in the Daqu made from wheat, accounted for the most flavor compounds in different Daqu respectively. The dominant bacterial genera were Thermoascus and Bacillus in all kinds of Daqu. The results of correlation analysis suggested that the saccharification and fermentation capacity correlated with the Thermoascus, and the esterification capacity correlated with the Bacillus. Overall, the Daqu made from rice showed better properties than others.
LI Yuanyuan
,
LUO Bixia
,
ZHANG Lanlan
,
YAO Yalin
,
GUO Yan
,
HUANG Zhiguo
,
REN Zhiqiang
. Research on physicochemical properties and microbial community structure of Daqu made from different grains[J]. Food and Fermentation Industries, 2020
, 46(10)
: 74
-79
.
DOI: 10.13995/j.cnki.11-1802/ts.022535
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