Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 50 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026190

Effects of fortifying patterns on the characteristics of strong flavor type Daqu

  • CHEN Xiaoru ,
  • HUANG Jun ,
  • ZHOU Rongqing ,
  • ZHANG Suyi ,
  • DONG Yi ,
  • WANG Chao ,
  • WANG Xiaojun ,
  • WU Chongde ,
  • JIN Yao
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  • 1(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
    2(Sichuan LUZHOULAOJIAO Co.Ltd.,Luzhou 646000,China)

Received date: 2020-11-16

  Revised date: 2020-12-12

  Online published: 2021-08-23

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Abstract

Similarities and differences of metabolic components and microbial communities in strong-flavor type Daqu that fortified by isolate culture and high quality Daqu powder, which were referred as C and S samples, were investigated by polyphasic examination approaches. The results indicated that there were significant differences of the microbial community diversity, physicochemical properties and volatiles between C and S samples. When fortified by isolate, the abundance of bacteria and fungi increased. The diversity of fungi increased, while bacteria and physicochemical indexes decreased. The content of pyrazines and alcohols were enhanced by 5 074.49% and 440.50%, respectively. Nevertheless, the richness and diversity of bacteria increased, while the fungi decreased in S samples. Besides, the contents of major volatiles, including esters, alcohols, acids and pyrazines were increased significantly. The esterification ability was enhanced by 34.41%, meanwhile, some unique components were only detected in S sample, such as caryophyllene (209.06±15.07) μg/kg and ledol (183.88±15.07) μg/kg. The results laid the foundation for the bioturbation effect of fortified Daqu on microbial communities and metabolic profiles.

Key words： fortified Daqu; bioturbation; redundancy analysis; microbial communities; volatile component

Cite this article

CHEN Xiaoru , HUANG Jun , ZHOU Rongqing , ZHANG Suyi , DONG Yi , WANG Chao , WANG Xiaojun , WU Chongde , JIN Yao . Effects of fortifying patterns on the characteristics of strong flavor type Daqu[J]. Food and Fermentation Industries, 2021 , 47(15) : 50 -55 . DOI: 10.13995/j.cnki.11-1802/ts.026190

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