Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 35 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027514

Physicochemical characteristics and microbial diversity in wheat Qu during the fermentation of Sichuan Huangjiu

  • TANG Manqiu ,
  • XIA Yu ,
  • QIN Fengyang ,
  • WU Zhengyun ,
  • ZHANG Wenxue
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  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(School of Liquor-making Engineering, Sichuan University Jinjiang College, Meishan 620860, China)

Received date: 2021-04-06

  Revised date: 2021-04-19

  Online published: 2022-01-21

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Abstract

The bacterial and fungal diversity during the fermentation of Sichuan Huangjiu (Chinese rice wine) wheat Qu was analyzed by high throughput sequencing. The results showed that, as for the bacterial community, Staphylococcus, Enterobacter and Kosakonia were the dominant bacteria in the early fermentation stage, and the community species were the most abundant on the fifth day of fermentation (at the peak temperature). As for the fungal community, Aspergillus was the dominant fungi during the whole fermentation, and its abundance decreased slightly as the fermentation went on. According to the results of the physicochemical characteristics of Huangjiu wheat Qu, the water content of wheat Qu decreased after the fermentation, while its saccharification power, liquefaction power, reducing sugar content and acidity all increased. The physicochemical indicators of wheat Qu exhibited a correlation with its microbial population structure. This study explored the dynamic changes of microorganisms in Huangjiu wheat Qu fermentation, deepened the comprehensive understanding of microbial community composition of Huangjiu wheat Qu, which provided a theoretical basis for the analysis of microbial metabolism mechanism in Huangjiu wheat Qu fermentation.

Key words： Huangjiu wheat Qu; physicochemical property; high-throughput sequencing; microbial diversity; fermentation

Cite this article

TANG Manqiu , XIA Yu , QIN Fengyang , WU Zhengyun , ZHANG Wenxue . Physicochemical characteristics and microbial diversity in wheat Qu during the fermentation of Sichuan Huangjiu[J]. Food and Fermentation Industries, 2021 , 47(24) : 35 -40 . DOI: 10.13995/j.cnki.11-1802/ts.027514

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