Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 271 - 278

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043636

Analysis of quality and microbial diversity of medium-temperature Daqu in Xuancheng area

  • ZHANG Miao ,
  • HUANG Yi ,
  • CAI Wenchao ,
  • YU Peirong ,
  • CHEN Wei ,
  • SHAN Chunhui ,
  • WANG Yurong ,
  • GUO Zhuang
Expand
  • 1(Brewing Technology Industrial College, Hubei University of Arts and Sciences,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 Science, Xiangyang 441053, China)
    3(The Food College of Shihezi University, Shihezi 832000, China)
    4(Xinjiang Wuwu Liquor Industry Co.Ltd., Huyanghe 830099, China)

Received date: 2025-06-19

  Revised date: 2025-07-03

  Online published: 2026-04-10

Fold

Abstract

This study first analyzed the physicochemical properties and sensory qualities of Xuancheng medium-temperature Daqu using conventional physicochemical methods and bionanotechnology.Subsequently, this study assessed its microbial diversity through PacBio SMRT sequencing and pure culture techniques, exploring the correlation between dominant microorganisms and the physicochemical properties and sensory qualities.The physicochemical analysis indicated that the measured values of the physicochemical indexes for Xuancheng medium-temperature Daqu met the standards;however, the coefficients of variation for six indexes, namely, free water, amino acid nitrogen, saccharification power, esterification power, fermentation power, and liquefaction power, were all greater than 15%.Sensory quality analysis revealed that the flavor component contained higher levels of organic sulfides, terpenes, and ethanol, while the taste component exhibited increased sourness and richness (aftertaste of umami).PacBio SMRT sequencing results identified Delftia tsuruhatensis as the dominant bacterial species, with an average relative abundance of 17.31%, and Thermoascus aurantiacus as the dominant fungal species, with an average relative abundance of 33.05%.Additionally, Wickerhamomyces anomalus contributed an average relative abundance of 25.44%.Correlation analysis suggested that bacterial taxa may be more closely associated with the relationship between the physicochemical properties and sensory qualities of the medium-temperature Daqu than fungal taxa.The pure culture results indicated that the culturable bacteria were primarily composed of Pediococcus pentosaceus, Bacillus licheniformis, and B.siamensis, accounting for 41.94%, 17.74%, and 16.13%, respectively.This study enhances the understanding of the physicochemical properties, organoleptic quality, and microbial diversity of medium-temperature Daqu.

Key words： medium temperature Daqu; PacBio SMRT sequencing technology; quality; microbial diversity; correlation

Cite this article

ZHANG Miao , HUANG Yi , CAI Wenchao , YU Peirong , CHEN Wei , SHAN Chunhui , WANG Yurong , GUO Zhuang . Analysis of quality and microbial diversity of medium-temperature Daqu in Xuancheng area[J]. Food and Fermentation Industries, 2026 , 52(6) : 271 -278 . DOI: 10.13995/j.cnki.11-1802/ts.043636

References

[1] 赵娜, 李兆飞, 王继华, 等.浓香型白酒大曲品质控制的研究现状与展望[J].中国酿造, 2025, 44(3):15-20.
ZHAO N, LI Z F, WANG J H, et al.Research progress and prospect of quality control of strong-flavour Baijiu Daqu[J].China Brewing, 2025, 44(3):15-20.
[2] 黄平, 王子豪, 郑佳, 等.浓香型白酒大曲微生物群落结构研究进展[J].微生物学通报, 2023, 50(7):3170-3186.
HUANG P, WANG Z H, ZHENG J, et al.Research progress in microbial community structure in Nongxiangxing Daqu[J].Microbiology China, 2023, 50(7):3170-3186.
[3] 何小容, 张庆, 唐家环, 等.浓香型白酒大曲发酵过程中主要微生物群系及其作用研究进展[J].中国酿造, 2024, 43(8):1-6.
HE X R, ZHANG Q, TANG J H, et al.Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation[J].China Brewing, 2024, 43(8):1-6.
[4] ABDE ALIY M, BAYETA S, TAKALE W.Pacific bioscience sequence technology:Review[J].International Journal of Veterinary Science and Research, 2022, 8(1):27-33.
[5] HAN P J, SONG L, WEN Z, et al.Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences[J].Food Microbiology, 2024, 123:104566.
[6] CAO D, LV J L, CHU J Y, et al.Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu[J].Frontiers in Microbiology, 2024, 15:1435765.
[7] XIANG F S, CAI W C, HOU Q C, et al.Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China[J].LWT, 2023, 177:114599.
[8] CAI W C, XUE Y A, WANG Y R, et al.The fungal communities and flavor profiles in different types of high-temperature Daqu as revealed by high-throughput sequencing and electronic senses[J].Frontiers in Microbiology, 2021, 12:784651.
[9] WU X Y, JING R X, CHEN W H, et al.High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics[J].3 Biotech, 2020, 10(11):502.
[10] TANG J, LIN B, SHAN Y M, et al.Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu[J].Frontiers in Microbiology, 2024, 15:1421928.
[11] DIN A U, AHMAD W, KHAN T M, et al.Metagenomic analysis of liquor starter culture revealed beneficial microbes’ presence[J].Foods, 2022, 12(1):25.
[12] YAO Y Q, LUO Y, WU M Y, et al.Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu[J].Food Bioscience, 2025, 69:106831.
[13] DENG L, MAO X, LIU D, et al.Comparative analysis of physicochemical properties and microbial composition in high-temperature Daqu with different colors[J].Frontiers in Microbiology, 2020, 11:588117.
[14] 徐锦, 冯文聪, 朱澳迪, 等.不同香型大曲微生态结构及其发酵特性相关性分析[J].食品科学, 2024, 45(13):104-114.
XU J, FENG W C, ZHU A D, et al.Correlation analysis between microecological structure and fermentation characteristics of different aroma types of Daqu[J].Food Science, 2024, 45(13):104-114.
[15] LIU Y B, WU J Y, LI H D, et al.Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu[J].PeerJ, 2024, 12:e16621.
[16] BRAÑA V, CAGIDE C, MOREL M A. The Sustainable Use of Delftia in Agriculture, Bioremediation, and Bioproducts Synthesis. Microbial Models: From Environmental to Industrial Sustainability. Singapore: Springer Singapore, 2016: 227-247.
[17] ARBAB S, ULLAH H, KHAN M I U, et al.Diversity and distribution of thermophilic microorganisms and their applications in biotechnology[J].Journal of Basic Microbiology, 2022, 62(2):95-108.
[18] NIE X, JIA X H, ZHU K X, et al.Dynamic changes and potential correlations between microbial diversity and volatile flavor compounds in Chinese medium-temperature Daqu during manufacturing[J].Molecules, 2024, 29(20):4851.
[19] 邓杰, 张曼, 周杰, 等.2种浓香型白酒大曲中微生物群落结构及功能研究[J].食品科学技术学报, 2024, 42(4):75-85.
DENG J, ZHANG M, ZHOU J, et al.Research on microbial community structure and function in 2 strong flavor Baijiu Daqu[J].Journal of Food Science and Technology, 2024, 42(4):75-85.
[20] XIAO C B, NING J, YAN H, et al.Biodegradation of aniline by a newly isolated Delftia sp.XYJ6[J].Chinese Journal of Chemical Engineering, 2009, 17(3):500-505.
[21] ELNAHAS M O, ELKHATEEB W A, DABA G M.All in one Thermoascus aurantiacus and its industrial applications[J].International Journal of Pharma Research and Health Sciences, 2020, 8(6):3237-3241.
[22] ALMEIDA BATTISTI J, ROCHA G B, RASBOLD L M, et al.Purification, biochemical characterization, and biotechnological applications of a multifunctional enzyme from the Thermoascus aurantiacus PI3S3 strain[J].Scientific Reports, 2024, 14:5037.
[23] PADILLA B, GIL J V, MANZANARES P, et al.Challenges of the non-conventional yeast Wickerhamomyces anomalus in winemaking[J].Fermentation, 2018, 4(3):68.
[24] 白永平, 廖剑桥, 刘克, 等.异常威克汉姆酵母的筛选及其对黄酒风味影响的研究[J].食品与发酵科技, 2024, 60(6):53-61.
BAI Y P, LIAO J Q, LIU K, et al.Screening of Wickerhamomyces anomalus and its effect on the flavor of yellow rice wine[J].Food and Fermentation Science & Technology, 2024, 60(6):53-61.
[25] HU Y Y, ZHANG L, WEN R X, et al.Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods:A review[J].Critical Reviews in Food Science and Nutrition, 2022, 62(10):2741-2755.
[26] CAI L, CHEN J, GAO J J, et al.Overview of microbials in traditional Chinese fermented soybean products:Origin, functionality and flavor profile[J].Food Reviews International, 2024, 40(10):3690-3709.
[27] 黄晓宁, 刘晶晶, 韩北忠, 等.基于酶学特性筛选大曲来源芽孢杆菌用于强化酿酒[J].食品科学, 2021, 42(10):218-224.
HUANG X N, LIU J J, HAN B Z, et al.Screening of Bacillus from Daqu by enzymatic characteristics to enhance the fermentation of Chinese Baijiu[J].Food Science, 2021, 42(10):218-224.
[28] 林志楷, 林文珍.暹罗芽孢杆菌研究进展[J].亚热带植物科学, 2019, 48(4):391-396.
LIN Z K, LIN W Z.Research progress on Bacillus siamensis[J].Subtropical Plant Science, 2019, 48(4):391-396.
[29] LIU H W, LIU X Y, LIU H Y, et al.Bacillus siamensis improves the immune status and intestinal health of weaned piglets by improving their intestinal microbiota[J].Microorganisms, 2024, 12(5):1012.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.