Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 276 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042721

Effect of spatial locations in Qu room on bacterial community dynamics during high-temperature Daqu fermentation

  • LIU Junnan ,
  • YANG Yang ,
  • WEI Yang ,
  • DING Runyue ,
  • Deng Bo ,
  • SHEN Caihong ,
  • HE Zhuo ,
  • ZHU Yunfei ,
  • LI Shu ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Technology Co., Ltd./National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)
    2(Southwest Jiaotong University, School of Life Science and Engineering, Chengdu 610000, China)

Received date: 2025-03-14

  Revised date: 2025-04-30

  Online published: 2026-01-12

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Abstract

High-temperature Daqu, as the core fermentation agent for the production of sauce-flavor Baijiu, has a microbial community structure and function that significantly influence the flavor and quality of the product.This study focused on the fermentation process of high-temperature Daqu from different spatial locations (near the door, center, and window) within the same Qu room.Using metagenomic sequencing technology, we systematically analyzed the dynamic distribution patterns of bacterial community structure and function during the fermentation process.The results showed that the spatial heterogeneity of the Qu room, driven by temperature variations and environmental stability differences, significantly influenced the diversity distribution and functional differentiation of bacterial communities.Alpha diversity analysis revealed that Daqu from the center and window locations exhibited higher species richness in the middle and late stages of fermentation, which may be closely related to their relatively stable thermal environments.In contrast, the frequent air exchange near the door led to environmental fluctuations, resulting in the lowest bacterial richness and diversity.Beta diversity analysis further confirmed significant differences in community structure among different spatial locations.Community structure analysis indicated that Bacillota and Actinomycetota were the dominant phyla throughout the fermentation process.Notably, the door and window locations were specifically enriched with the thermophilic genus Thermoactinomyces, forming a typical core microbial community for high-temperature fermentation.However, due to environmental disturbances near the door, the abundances of the facultative anaerobic functional genera Weissella and Pediococcus decreased.Functional annotation analysis demonstrated that genes related to carbohydrate metabolism, such as those encoding glycoside hydrolases, were dominant.Moreover, the microbial taxa providing these genes underwent dynamic succession during different fermentation stages.Specifically, glycoside hydrolases were primarily derived from Weissella and Thermoactinomyces.This study provides a theoretical basis for optimizing the spatial layout of Qu rooms, improving the uniformity of Daqu, and enhancing the flavor quality of Baijiu.It also offers a new research perspective for the spatial analysis of traditional fermentation microbial resources.

Key words： high-temperature Daqu; metagenomic sequencing; bacterial community structure; functional differences; spatial heterogeneity

Cite this article

LIU Junnan , YANG Yang , WEI Yang , DING Runyue , Deng Bo , SHEN Caihong , HE Zhuo , ZHU Yunfei , LI Shu , WANG Songtao . Effect of spatial locations in Qu room on bacterial community dynamics during high-temperature Daqu fermentation[J]. Food and Fermentation Industries, 2025 , 51(24) : 276 -283 . DOI: 10.13995/j.cnki.11-1802/ts.042721

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