Sauce-flavored Daqu is the key link of Baijiu brewing, which provides abundant enzymes and flavor precursors for Baijiu brewing. However, over-proliferated lactic acid bacteria will increase the acidity of Daqu and reduce the saccharification power, fermentation power and alcohol yield. Antibacterial black Daqu (BBQ) is a special black Daqu (BQ) that inhibits lactic acid bacteria. Therefore, analyzing the key metabolites that inhibit lactic acid bacteria in BBQ will help to reduce the acidity of Daqu. This study analyzed the metabolites of BBQ and BQ using untargeted metabolomics and found 259 differential metabolites that were significantly up-regulated in BBQ. Vanillin, nalidixic acid, 2-methylfuran, and melanin were identified as potential bacteriostatic substances and confirmed by pure culture of lactic acid bacteria in vitro. Tyrosine metabolism was significantly up-regulated in BBQ, and the end product of this metabolic pathway was melanin. Vanillin is produced by the metabolism of phenylalanine. Frequent Maillard reactions in BBQ generated a large number of organic heterocycles including 2-methylfuran and nalidixic acid. Overall, the accumulation of vanillin, nalidixic acid, 2-methylfuran, and melanin in BQ resulted in its inhibitory activity against lactic acid bacteria. This research will help to reduce the acidity of sauce-flavored Baijiu by improving the quality of Daqu.
LUO Shuai
,
ZHANG Qiaoling
,
YANG Fan
,
LU Jianjun
,
PU Xiuxin
,
ZHANG Juan
,
WANG Li
. Analysis of functional components of antibacterial black Daqu in sauce-flavored Daqu based on non-targeted metabolomics[J]. Food and Fermentation Industries, 2022
, 48(14)
: 16
-23
.
DOI: 10.13995/j.cnki.11-1802/ts.031082
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