To improve the quality of highland barley Daqu, Daqu made from wheat was set as control, highland barley coupled with wheat bran, wheat or bamboo fiber, were applied to produce highland barley Daqu. Physicochemical indices, microbial community and volatile compounds were analyzed by physicochemical detection, high-throughput sequencing and gas chromatography-mass spectrometry, respectively. The results indicated that significant differences of physicochemical properties and enzyme activities were observed among Daqu samples. The liquefying power of the control was the highest, which was (1.60±0.01) U. Whilst, the saccharifying powers of highland barley Daqu added with wheat bran were the highest, ranged from (1 132.80±35.64)-(1 166.40±31.19) U. The fermentation power of Daqu fermented with 60% wheat and 40% highland barley was the highest, which was (5.00±0.07) U. Moreover, the esterification power and acidic protease activities of Daqu fermented with 10% bamboo fiber and 90% highland barley were higher than those of the other samples, which were (397.20±3.96) U and (491.72±0.00) U, respectively. In Daqu, lactic acid bacteria were the dominant bacteria, yeasts and molds were the dominant fungi, meanwhile, distinctly differences in microbial communities were observed among Daqu samples. Correlation analysis indicated that liquefying power was highly significantly correlated with Thermoascus and significantly correlated with Saccharopolyspora, the latter was also highly remarkably correlated with saccharifying power, while the fermentation power was significantly correlated with Chloroplast. In addition, no obvious relationships were detected between the microbes and esterification power or acidic protease activity. For volatiles analysis, alcohols, esters and ketones were the dominant volatile compounds in Daqu samples, and also, the differences of microbes in Daqu samples may result in prominent discrepancy of volatile compounds.
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