Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 17 - 23

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043516

Dynamic analysis of physicochemical indexes and functional microorganisms in medium-high temperature Daqu during fermentation

  • WANG Lin ,
  • PENG Can ,
  • WU Huaxing ,
  • LIN Dong ,
  • TIE Yu ,
  • ZHANG Wenxue
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  • 1(College of Light Industry Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(Sichuan Swellfun Co. Ltd., Chengdu 610037, China)
    3(Key Laboratory of Baijiu Supervision Technology, State Administration for Market Regulation, Chengdu 610037, China)
    4(College of Baijiu, Sichuan University Jinjiang College, Meishan 620860, China)

Received date: 2025-06-09

  Revised date: 2025-07-24

  Online published: 2026-04-10

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Abstract

To deeply analyze the dynamics of physicochemical indexes and functional microorganisms of medium-high temperature Daqu, six samples collected during fermentation were studied by using national standard physicochemical determination and high-throughput sequencing technology.The results showed that Bacillus and Thermoascus are the main microorganisms affecting the function of Daqu, which was reflected in the esterification ability.Through the traditional separation and screening method, six functional strains were obtained, and their esterification ability was verified.Through correlation analysis, it was found that water is the main environmental factor affecting the microbial structure of Daqu, Bacillus and Thermoascus mainly played a role in the middle and late stages of fermentation due to the influence of water.This study revealed the functional microorganisms in medium-high temperature Daqu during fermentation, and explored the influence between physicochemical indexes and functional microorganisms.This study was helpful to further analyze the medium-high temperature Daqu during fermentation, and had important significance for the production of Daqu with good quality and rich flavor.

Key words： medium-high temperature Daqu; fermentation; functional microorganisms; physicochemical indexes; high-throughput sequencing; correlation analysis

Cite this article

WANG Lin , PENG Can , WU Huaxing , LIN Dong , TIE Yu , ZHANG Wenxue . Dynamic analysis of physicochemical indexes and functional microorganisms in medium-high temperature Daqu during fermentation[J]. Food and Fermentation Industries, 2026 , 52(6) : 17 -23 . DOI: 10.13995/j.cnki.11-1802/ts.043516

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