Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 294 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044230

Effects of post-placement water supplementation on microbial community succession and functionality in high-temperature Daqu fermentation

  • LIU Xiaotong ,
  • WEI Yang ,
  • MAO Xueting ,
  • TANG Hanlan ,
  • YANG Rujie ,
  • MA Wuxia ,
  • CHEN Zeyan ,
  • SHEN Caihong ,
  • YANG Yang ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Science & Technology Co.Ltd., National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)
    2(School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610000, China)

Received date: 2025-08-15

  Revised date: 2025-10-29

  Online published: 2026-07-17

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Abstract

To investigate the effects of post-placement water supplementation on microbial communities in high-temperature Daqu, this study established a water-supplemented experimental group and a non-supplemented control group.Physicochemical parameters of the fermentation environment and Daqu blocks were monitored throughout the fermentation process.Metagenomic sequencing data were used to analyze microbial community succession, species interactions, and functional characteristics at 0, 7, 14, and 40 days of fermentation.The results showed that water supplementation was associated with the early rise in temperature and acid production during Daqu fermentation, and it altered the patterns of reducing sugar generation.Early in fermentation, the experimental group showed higher fungal Chao1 indices at several time points, indicating that water supplementation promoted early fungal colonization and diversity maintenance by regulating microenvironmental moisture.Beta-diversity and Venn analyses revealed significant changes in microbial community structure, with clear divergence between the two groups in the later stages.By the end of fermentation, the water-supplemented group achieved a fungal relative abundance of 79.59%, significantly higher than the control group’s 54.92%, and was enriched with thermotolerant, enzyme- and aroma-producing strains such as Saccharopolyspora (44.5%) and Caldibacillus (26.5%).Correlation analysis uncovered complex microbial interactions (coefficient range:-0.580 to 0.998).Functional prediction based on genetic potential indicated that water supplementation activated metabolic activity in Weissella during early fermentation and enhanced the functional contributions of Aspergillus and related taxa across five key metabolic categories.In summary, water supplementation modulates moisture content in Daqu blocks, which closely correlates with structural and functional changes in microbial communities.These findings provide a theoretical basis for optimizing high-temperature Daqu production processes.

Key words： water supplementation; high-temperature Daqu; metagenomic sequencing; microbial community; functional prediction

Cite this article

LIU Xiaotong , WEI Yang , MAO Xueting , TANG Hanlan , YANG Rujie , MA Wuxia , CHEN Zeyan , SHEN Caihong , YANG Yang , WANG Songtao . Effects of post-placement water supplementation on microbial community succession and functionality in high-temperature Daqu fermentation[J]. Food and Fermentation Industries, 2026 , 52(12) : 294 -304 . DOI: 10.13995/j.cnki.11-1802/ts.044230

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