Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 105 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039154

Investigation of physicochemical indexes and microbial correlation of high-temperature Daqu in different fermentation methods

  • LI Shengrui ,
  • ZHANG Liqiang ,
  • WEI Yang ,
  • RAN Maofang ,
  • TU Rongkun ,
  • YANG Ping ,
  • SHEN Caihong ,
  • WANG Songtao ,
  • MING Hongmei ,
  • NI Bin
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Luzhou Pinchuang Technology Co.Ltd., Luzhou 646000, China)
    3(National Engineering Technology Research Center of Solid-State Brewing, Luzhou 646000, China)

Received date: 2024-03-08

  Revised date: 2024-03-28

  Online published: 2025-04-29

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Abstract

Based on the traditional fermentation process of Daqu, the quality differences in high-temperature Daqu made by the traditional and shelf stacking methods were compared, to investigate the high-temperature Daqu fermentation feasibility by shelf stacking methods.Results demonstrated that the reducing sugar contents and acidity of yellow Daqu were higher than that of white Daqu made by different stacking methods.The saccharifying power of high-temperature Daqu made by shelf stacking method B (SSMB) was close to that of high-temperature Daqu made by the traditional stacking method (TSM).The volatile contents of high-temperature Daqu made by SSMB were the highest, indicating that the SSMB was more favorable for volatiles produced via microbial biosynthesis.In addition, the alcohols, acids, pyrazines, and aldehydes were dominant volatiles in high-temperature Daqu made by different stacking methods.The microbial community structures of high-temperature Daqu made by different stacking methods were similar with each other, but some differences were also observed in microbial relative abundance.Virgibacillus, Bacillus, Kroppenstedtia, and Thermoactinomyces were dominant bacteria and Thermomyces and Thermoascus were dominant fungi.The different stacking methods had significant influences on the bacterial community but had little influence on the fungal community.The press existed between Daqu stacked using the traditional method caused weak air flow between Daqu.The supporting effect of the shelf to Daqu increased the space between Daqu, thereby further increasing the loose degree of Daqu stack and improving the dissolved oxygen contents during Daqu fermentation.It resulted in the microbial community differences between Daqu samples.The correlation analysis indicated that saccharifying power, liquefying power, and fermentation power were positively correlated with Bacillus, Thermoascus, and Aspergillus, due to their capability of hydrolase biothesis.The differences in microbial relative abundances and biosynergies between microbes in Daqu samples resulted in differences in enzymatic activities and volatiles.Overall, the SSMB is suitable for investigating mechanized fermentation of high-temperature Daqu.

Key words： high-temperature Daqu; different stacking methods; physiochemical indexes; microbial community; volatiles

Cite this article

LI Shengrui , ZHANG Liqiang , WEI Yang , RAN Maofang , TU Rongkun , YANG Ping , SHEN Caihong , WANG Songtao , MING Hongmei , NI Bin . Investigation of physicochemical indexes and microbial correlation of high-temperature Daqu in different fermentation methods[J]. Food and Fermentation Industries, 2025 , 51(7) : 105 -114 . DOI: 10.13995/j.cnki.11-1802/ts.039154

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