Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 188 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027808

Effects of different Daqu culture techniques on microbial community structure and physicochemical indices in Texiang Daqu

  • LIN Yukuan ,
  • WU Shengwen ,
  • YOU Yong ,
  • LIAO Chang ,
  • LIN Pei ,
  • DING Zhongtao ,
  • WU Xiaoyu
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  • 1(Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Nanchang 330045, China)
    2(College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China)
    3(Site Liquor Co.Ltd., Zhangshu 331200, China)

Received date: 2021-04-23

  Revised date: 2021-06-09

  Online published: 2022-04-25

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Abstract

Differences in microbial diversity and physicochemical indices between Daqu produced by traditional culture technique (TT) and new culture techniques (NT) were analyzed at the Daqu workshop of Site Liquor Co. Ltd. using high-throughput sequencing and physicochemical index assays. The temperature of NT Daqu fermentation products increased slowly in early stage of fermentation, and cooled slowly later. Cellulase and acid protease levels, saccharifying and liquefying power, carbon and nitrogen biomass of NT Daqu were higher than those in TT Daqu at the end of fermentation. Based on high-throughput sequencing, the relative abundance of Lactobacillus in late stage of NT Daqu fermentation (20 d) was much higher than that in TT Daqu. Considerable differences were observed in dominant fungal genera between NT and TT Daqu. The relative abundances of Rhizopus, Hyphopichia, and Candida in late stage of NT Daqu fermentation (20 d) were higher than those of TT Daqu. Redundancy analysis (RDA) between the Daqu microbial community and its physicochemical indices further indicated that its physicochemical indices were closely related to the structure and abundance of its microbial genera. Comparison of these two techniques revealed that the new technique was superior to traditional technique in terms of Daqu culture temperature, physicochemical indices, microbial diversity, and dominant flora, which could be a theoretical foundation for technical improvements in the cultivation process, enhancing the quality of Daqu.

Key words： Texiang Daqu; culture techniques of Daqu; high-throughput sequencing; microbial community; physicochemical indices

Cite this article

LIN Yukuan , WU Shengwen , YOU Yong , LIAO Chang , LIN Pei , DING Zhongtao , WU Xiaoyu . Effects of different Daqu culture techniques on microbial community structure and physicochemical indices in Texiang Daqu[J]. Food and Fermentation Industries, 2022 , 48(6) : 188 -194 . DOI: 10.13995/j.cnki.11-1802/ts.027808

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