Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 117 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037796

Performance and microbial dynamics of strong-flavor Daqu in Qionglai production area

  • LIN Hanrui ,
  • LIU Linpei ,
  • HUANG Shusheng ,
  • WANG Feng ,
  • TANG Wenbo ,
  • CHEN Yong ,
  • WANG Xuan ,
  • WU Bo ,
  • XIE Hongguan ,
  • HE Mingxiong
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  • 1(College of Ecology and Environment, Chengdu University of Technology, Chengdu 610059, China)
    2(Biomass Energy Technology Research Centre, Key Laboratory of Development and Application of Rural Renewable Energy (Ministry of Agriculture and Rural Affairs), Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, China)
    3(Sichuan Wenjunjing Distillery Co.Ltd., Qionglai 611500, China)
    4(Luzhou Lao Jiao Co.Ltd., Luzhou 646000, China)

Received date: 2023-10-30

  Revised date: 2023-11-14

  Online published: 2024-10-29

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Abstract

Daqu is known as the “bone of liquor” and its quality is very important for liquor fermentation.Illumina high-throughput sequencing was used to analyze the composition and change rule of the strong-flavor Daqu microbial structure in Qionglai producing area.The volatile flavor compounds were studied by headspace solid phase microextraction gas chromatography-mass spectrometry.Redundancy analysis and Heatmap correlation analysis were used to comprehensively analyze the correlation of microbial communities with the physicochemical properties of Daqu and volatile substances.The results showed that the properties of Daqu were negatively correlated with the storage time during preparation.The content of flavor substance was positively correlated with the storage time.Esters and alcohols are the main components of volatile substances.Esters are mainly methyl cetanoate, methyl 9-octadecanodienoate, methyl 9, 12-octadecanodienoate, and alcohols are mainly phenyl ethanol.The dominant bacterial genus were Staphylococcus, Escherichia-Shigella and Pediococcus. Thermoascus, Aspergillus and Pichia were the dominant fungi, respectively.Correlation analysis showed that the dominant bacterium Pseudomonas had a positive correlation with esterification power and a significant positive correlation with the content of methyl pentadecanoate (P<0.05), while the dominant fungi Archaeorhizomyces had a negative correlation with esterification power and an extremely significant negative correlation with the content of phenyl ethanol (P<0.01).The results showed that the properties and volatile substances of Daqu were significantly correlated with the dynamic changes of microbial structure.It studied the properties and dynamic changes of microorganisms in the preparation process of strong-flavor Daqu in Qionglai producing area, which provided certain theoretical basis for quality control of strong-flavor Daqu in Qionglai producing area.

Key words： Qionglai production area; strong-flavor Daqu; physical and chemical properties; microorganisms; flavor substances

Cite this article

LIN Hanrui , LIU Linpei , HUANG Shusheng , WANG Feng , TANG Wenbo , CHEN Yong , WANG Xuan , WU Bo , XIE Hongguan , HE Mingxiong . Performance and microbial dynamics of strong-flavor Daqu in Qionglai production area[J]. Food and Fermentation Industries, 2024 , 50(19) : 117 -126 . DOI: 10.13995/j.cnki.11-1802/ts.037796

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