Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 287 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043178

Correlation analysis of microbial community, physical and chemical properties, and sensory quality of high temperature Daqu in Jingzhi Town

  • LI Yunjie ,
  • HUANG Yi ,
  • SUN Wei ,
  • GUO Zhuang ,
  • HOU Qiangchuan ,
  • WANG Yurong
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  • 1(Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Shandong Jingzhi Baijiu Co.Ltd., Weifang 262119, China)

Received date: 2025-04-30

  Revised date: 2025-07-11

  Online published: 2026-04-10

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Abstract

This study employed PacBio SMRT sequencing and pure culture technology to analyze the microbial community composition of high-temperature Daqu.Conventional physicochemical analyses and bioassays were conducted to assess its physicochemical properties and sensory qualities, as well as to investigate correlations with the dominant microorganisms.The results of the PacBio SMRT sequencing indicated that the bacterial community in high-temperature Daqu from Jingzhi Town exhibited significantly greater species richness and diversity compared to the fungal community (P<0.05).Species-level analysis revealed that Kroppenstedtia sanguinis was the predominant bacterial species, with an average relative abundance of 35.60%.The main fungal species identified were Thermomyces lanuginosus, Thermoascus crustaceus, and Thermoascus aurantiacus, with average relative abundances of 47.97%, 16.81%, and 15.59%, respectively.Pure culture results indicated that the culturable microorganisms were primarily represented by Bacillus licheniformis and Bacillus amyloliquefaciens.Correlation analysis suggested that the bacterial taxa may have a more significant influence on the physicochemical properties and sensory quality of high-temperature Daqu from Jingzhi Town.This study enhances the understanding of the microbial community structure associated with high-temperature Daqu and provides valuable microbial strains that could support improvements in the Daqu production process and its quality.

Key words： high temperature Daqu; PacBio SMRT sequencing technology; microbial community; physical and chemical properties; sensory quality; correlation

Cite this article

LI Yunjie , HUANG Yi , SUN Wei , GUO Zhuang , HOU Qiangchuan , WANG Yurong . Correlation analysis of microbial community, physical and chemical properties, and sensory quality of high temperature Daqu in Jingzhi Town[J]. Food and Fermentation Industries, 2026 , 52(6) : 287 -294 . DOI: 10.13995/j.cnki.11-1802/ts.043178

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