Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 35 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027425

Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu

  • LIU Xiyue ,
  • ZHU Qi ,
  • YANG Fan ,
  • ZHANG Juan ,
  • ZHANG Qiaoling ,
  • LI Jianghua ,
  • WANG Li
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    4(Kweichow Moutai Co.Ltd., Renhuai 564501, China)

Received date: 2021-03-24

  Revised date: 2021-04-06

  Online published: 2021-12-16

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Abstract

Sauce-flavor Daqu, a mixture of three types of semi-mature Daqu called white Daqu (WQ), yellow Daqu (YQ) and black Daqu (BQ), is the source of fermenting power and flavor substances in Baijiu fermentation. The stability of the output in the three kinds of Daqu is pivotal to the continuity of Baijiu quality. Therefore, it is essential to comprehensively investigate the microbiome and metabolites of the three types of Daqu. Current researches on different kinds of Daqu mainly focused on the structure of microorganisms, but the research on the difference of flavor substances and their formation reasons is still very limited. In order to analyze the differences in the metabolites of different Daqu and their causes, this study used multi-omics techniques to reveal the differences of flavor and microbiome structure. And redundancy analysis was used to study the biological factors which can lead to the differences in flavor metabolites of different Daqu. There were significant differences in the microbial community structure and metabolites between different kinds of Daqu, and there were correlations between microorganisms, enzymes and metabolites. Bacillus was positively correlated with glucoamylase, proteases and tetramethylpyrazine. Glucoamylase and proteases could be used as an important driving factor for the microbial synthesis of tetramethylpyrazine. This research has a certain contribution to the further exploration of flavor substances in Baijiu and the improvement of brewing technology.

Key words： sauce-flavor Daqu; microbial community; tetramethylpyrazine; glucoamylase; protease; Bacillus

Cite this article

LIU Xiyue , ZHU Qi , YANG Fan , ZHANG Juan , ZHANG Qiaoling , LI Jianghua , WANG Li . Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu[J]. Food and Fermentation Industries, 2021 , 47(22) : 35 -41 . DOI: 10.13995/j.cnki.11-1802/ts.027425

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