Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 165 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043039

Study on the growth and in situ aroma-producing characteristics of dominant filamentous fungi in high-temperature Daqu

  • ZHANG Lijie ,
  • WU Yumei ,
  • HONG Qi ,
  • LI Yueshu ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biological Engineering, Jiangnan University, Wuxi 214122, China)
    2(Eco-brewing Technology for Light Industry, Jiangnan University, Wuxi 214122, China)

Received date: 2025-04-16

  Revised date: 2025-07-15

  Online published: 2026-03-25

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Abstract

High-temperature Daqu is a saccharifying, fermenting, and aroma-producing agent in the production of Jiangxiangxing Baijiu.Its rich aroma affects the quality of Baijiu, but the aroma-producing functional microorganisms and flavor characteristics are still unclear.This study focuses on the dominant filamentous fungi in high-temperature Daqu.Though high-throughput sequencing, cultivation and in situ simulated fermentation, the study systematically analyzed their taxonomic relationships and aroma-producing characteristics.The results showed that Thermoascus (average relative abundance of 39.07%), Aspergillus (17.03%), Thermomyces (9.70%), and Paecilomyces (5.84%) were the dominant filamentous fungi, and their cultivation and morphological characteristics were successfully described based on culturomics.Further studies had found significant differences in the tolerance of dominant filamentous fungi to temperature and pH, but could utilize multiple carbon sources.In situ solid-state fermentation indicated that Thermomyces lanuginosus and Thermoascus crustaceus performed well in pyrazines;Paecilomyces variotii was superior in aromatic compounds;Aspergillus oryzae was superior in furans and esters.This study provides an important theoretical basis for the development of functional microbial resources in high-temperature Daqu and the enhancement of microbial community functions.

Key words： high-temperature Daqu; filamentous fungi; cultivation; in situ simulated fermentation; aroma-producing characteristics

Cite this article

ZHANG Lijie , WU Yumei , HONG Qi , LI Yueshu , XU Yan . Study on the growth and in situ aroma-producing characteristics of dominant filamentous fungi in high-temperature Daqu[J]. Food and Fermentation Industries, 2026 , 52(5) : 165 -173 . DOI: 10.13995/j.cnki.11-1802/ts.043039

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