Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 186 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042884

Analysis of bacterial diversity and taste quality of medium-temperature Daqu from Xiangyang

  • SHENG Qunhang ,
  • WANG Junlin ,
  • PENG Dong ,
  • GUO Li ,
  • GUO Zhuang ,
  • HOU Qiangchuan
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  • 1(Brewing Technology Industrial College, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang 441053, China)
    3(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    4(Xiangyang Jianxiangxing Baijiu Solid-state Brewing Enterprise-University Joint Innovation Center, Xiangyang 441053, China)

Received date: 2025-03-30

  Revised date: 2025-07-05

  Online published: 2026-03-25

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Abstract

This study employed high-throughput sequencing and conventional culture methods to systematically investigate the bacterial community structure and main lactic acid bacteria populations in medium-temperature Daqu (MTD) from Xiangyang, Hubei.In addition, the taste quality was evaluated using electronic tongue technology.Results revealed that at the genus level, the core dominant bacterial genera in MTD were Weissella (38.65%), Lactobacillus (22.67%), Staphylococcus (7.28%), Pediococcus (4.19%), and Leuconostoc (3.88%).Among these, lactic acid bacteria accounted for an average relative abundance of 69.39% across all samples, occupying an absolute dominant position.Results from traditional cultivation methods indicated that Weissella cibaria was the most abundant lactic acid bacterium in MTD from the Xiangyang region.Functional analysis of the microbiota revealed that bacteria in MTD played a crucial role in the utilization of carbohydrates and proteins.Notably, besides conventional functional brewing microbiota, bacteria potentially capable of producing unfavorable flavors, such as Streptomyces, were detected at notable proportions, indicating the need for enhanced control of such microorganisms during Daqu production.Regarding taste quality, electronic tongue analysis revealed that sourness, saltiness, umami, and fullness exhibited the highest response values among the MTD samples.The most pronounced variation between different Daqu blocks was observed in sourness attributes.These differences may be closely associated with the heterogeneity of microbial metabolic activities.This study enhances the understanding of the bacterial community structure of MTD in the Xiangyang region and its relationship with taste quality.It also provides certain theoretical support for regional distilleries to improve their Daqu production processes, offering certain guidance for the modernization of traditional brewing techniques.

Key words： medium-temperature Daqu; high throughput sequencing; electronic tongue; bacterial flora; correlation analysis

Cite this article

SHENG Qunhang , WANG Junlin , PENG Dong , GUO Li , GUO Zhuang , HOU Qiangchuan . Analysis of bacterial diversity and taste quality of medium-temperature Daqu from Xiangyang[J]. Food and Fermentation Industries, 2026 , 52(5) : 186 -194 . DOI: 10.13995/j.cnki.11-1802/ts.042884

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