Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 169 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042428

Analysis of microbial community composition and traceability before and after fermentation of strong-flavor Daqu

  • WANG Shuzhen ,
  • SUN Liangxia ,
  • LIN Yixin ,
  • LIU Shichao ,
  • WANG Shengyan ,
  • TANG Yun
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  • (Jinhui Liquor Co.Ltd., Solid Fermentation Technology Innovation Center of Gansu Province, Longnan 742308, China)

Received date: 2025-02-21

  Revised date: 2025-03-25

  Online published: 2026-01-22

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Abstract

In this study, high throughput sequencing technology and microbial source tracker analysis were used to analyse the microbial community composition and its interaction between the mechanised production environment and strong-flavor Daqu before and after fermentation.The study used raw wheat, the environment and Daqu as the objects.The results of the study indicated that 26 species of bacteria and 39 species of fungi were detected in the Daqu of 0 d fermentation, 36 species of bacteria and 23 species of fungi were detected in the finished Daqu after fermentation, and a total of 195 species of bacteria and 180 species of fungi were detected in the raw materials and the environment.Before fermentation, the Daqu bacteria originated from raw wheat (66.12%) and wetted bin wheat (19.37%), and fungi from transport trolleys (51.61%), raw wheat (38.28%) and wheat flour (7.99%);after fermentation, the microbial community structure of Daqu changed, with the bacteria mainly originating from raw wheat (54.90%) and the fungal community from the racks on which the Daqu was placed (73.09%) and the air in the site where it was produced (3.58%).A comprehensive analysis of the microorganisms present in the raw materials, the environment, and the Daqu before and after fermentation was conducted.The findings of this analysis indicated that the environmental microorganisms within the machinery and equipment have a significant impact on the community composition of the raw material samples.Furthermore, it was determined that the microorganisms present in the Daqu before and after fermentation may not only originate from the raw materials, but also from the production tools.The results of the study elucidated the main sources of microorganisms in strong-flavor Daqu, and provided a scientific reference for the optimisation of the Daqu production process.

Key words： strong-flavor Daqu; environmental microbiota; high throughput sequencing; microbial community; microbial source tracking

Cite this article

WANG Shuzhen , SUN Liangxia , LIN Yixin , LIU Shichao , WANG Shengyan , TANG Yun . Analysis of microbial community composition and traceability before and after fermentation of strong-flavor Daqu[J]. Food and Fermentation Industries, 2026 , 52(1) : 169 -177 . DOI: 10.13995/j.cnki.11-1802/ts.042428

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