Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 240 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034075

Correlation analysis of fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area

  • WANG Yurong ,
  • LEI Yan ,
  • LIU Zhongjun ,
  • ZHANG Min ,
  • LI Qing ,
  • GUO Zhuang
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China)
    3(Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China)
    4(Inner Mongolia Hetao Wine Group Co.Ltd., Bayannur 015400, China)

Received date: 2022-10-23

  Revised date: 2022-11-02

  Online published: 2023-09-12

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Abstract

In order to analyze the fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area, MiSeq high-throughput sequencing was used to analyze the fungal communities of medium-temperature Daqu collected from the Hetao area and the samples contained seven fungal genera with an average relative content>1%, which were Thermomyces, Aspergillus, Wallemia, Lichtemia, Rhizomucor, Dipodascus, and Rhizopus. The physicochemical analysis showed that the saccharification and esterification fluctuated significantly between samples. Correlation analysis showed that Lichtheimia and Dipodascus were both positively correlated with the liquefaction and saccharification of Daqu (P<0.05), and Dipodascus was also significantly correlated with water content (P<0.05). Wallemia had a significant positive correlation with the fermentation power of Daqu (P<0.05), while Rhizomucor was not conducive to the formation of the fermentation power of medium-temperature Daqu in Hetao (P<0.05). At the same time, two yeasts were isolated from the samples, which were identified as Saccharomycosis fibuligera. To sum up, the medium-temperature Daqu in Hetao area were rich in fungus and a certain number of culturable S. fibuligera, and there was obvious correlation between some fungal genera and the physicochemical indexes of Daqu. By exploring the correlation between the fungal community structure and physicochemical characteristics of Hetao medium-temperature Daqu, we can provide reference for the standardized production of this kind of Baijiu-making Daqu.

Key words： medium-temperature Daqu; high-throughput sequencing; fungal community; physicochemical characteristics; yeast

Cite this article

WANG Yurong , LEI Yan , LIU Zhongjun , ZHANG Min , LI Qing , GUO Zhuang . Correlation analysis of fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area[J]. Food and Fermentation Industries, 2023 , 49(16) : 240 -246 . DOI: 10.13995/j.cnki.11-1802/ts.034075

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