Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 366 - 375

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042486

Identification and regulatory application of key flavor metabolism microorganisms of Daqu based on multi-dimension

  • HU Jinzhe ,
  • HAN Yehui ,
  • CHEN Qiyue ,
  • SHANG Beibei ,
  • DU Hai ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of biological engineering, Jiangnan University, Wuxi 214122, China)
    2(China Key Laboratory of microbiomics and Eco-brewing Technology for Light Industry, Jiangnan University, Wuxi 214122, China)

Received date: 2025-02-23

  Revised date: 2025-05-26

  Online published: 2026-01-22

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Abstract

Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing (HTS) were used to analyze the aroma compounds and microbial community structure of the three Daqu.The study found that the three Daqu can be divided into two types based on the predominance of pyrazines or esters.Multivariate statistical analysis and variable importance in the projection (VIP) analysis were used to obtain 31 characteristic aroma compounds.HTS was used to analyze the bacterial community structure of Daqu.Combined with correlation analysis, the core microorganisms were identified as Scopulibacillus and Bacillus from multiple dimensions, which were significantly related to a variety of flavor compounds such as pyrazines, phenols, and alcohols (P<0.05).The flavor metabolism ability of core microorganisms was explored by isolation and cultivation and solid-state fermentation experiments.The application of core microorganisms resulted that the biomass of bacteria and the content of pyrazine compounds increased significantly, which changed the aroma composition and further confirmed its regulatory function on the main flavor of Daqu.This study is of great significance in realizing the targeted flavor regulation of Daqu and improving the quality of liquor.

Key words： high-throughput sequencing; headspace-solid phase microextraction-gas chromatography-mass spectrometry; correlation analysis; core microorganisms; characteristic aroma compounds; Daqu flavor regulation

Cite this article

HU Jinzhe , HAN Yehui , CHEN Qiyue , SHANG Beibei , DU Hai , XU Yan . Identification and regulatory application of key flavor metabolism microorganisms of Daqu based on multi-dimension[J]. Food and Fermentation Industries, 2026 , 52(1) : 366 -375 . DOI: 10.13995/j.cnki.11-1802/ts.042486

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