Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China

doi:10.7506/spkx1002-6630-20230327-255

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (24): 211-219.doi: 10.7506/spkx1002-6630-20230327-255

• Bioengineering • Previous Articles Next Articles

Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China

XIANG Fanshu, CAI Wenchao, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, YE Mingbo, SHAN Chunhui, GUO Zhuang

(1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China; 2. Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053, China; 3. College of Food Science, Shihezi University, Shihezi 832000, China; 4. Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang 441053, China; 5. Hubei Dongfangmingzhu Wine Co. Ltd., Xiangyang 441053, China)

Online:2023-12-25 Published:2024-01-02

Abstract

Abstract: The fungal community structure and flavor quality of white, yellow and black high-temperature Daqu from company A in Xiangyang, China were analyzed using MiSeq high-throughput sequencing and electronic nose technology. The sequencing results showed no significant differences in the α-diversity or β-diversity of fungal community among different colored Daqu (P > 0.05); the dominant fungal genera belonged to Ascomycota including Thermomyces (36.50%), Thermoascus (27.15%), Saccharomycopsis (9.23%) and Dipodascus (1.19%), and Mucoromycota including Aspergillus (9.36%), Rhizopus (1.44%) and Rhizomucor (1.03%). The electronic nose exhibited high sensor responses to volatile organic sulfides, terpenoids, hydroxides and ethanol and low sensor responses to aromatic substances in high-temperature Daqu; the Mann-Whitney test revealed significantly higher sensor responses to aromatic substances (P < 0.01) and lower sensor responses to the other aroma components (P < 0.05) in yellow than black Daqu. In addition, based on the fungal sequence data from the MG-RAST database for three different colored high-temperature Daqu produced by company B, comparative analysis of the fungal community structure of high-temperature Daqu produced by companies A and B was carried out. It was found that there were highly significant differences (P < 0.01) in the α-diversity and β-diversity of fungal community between Daqu produced by the two companies, and the results of cluster analysis showed that the Mahalanobis distance between the different colored high-temperature Daqu from the same company was closer. Finally, in this study, four strains of S. fibuligera were isolated from high-temperature Daqu produced by company A by traditional pure culture method. In conclusion, there was a significant difference between the fungal communities of high-temperature Daqu produced by companies A and B, which was greater than the difference between different colored high-temperature Daqu produced by the same company.

Key words: high-temperature Daqu; MiSeq high-throughput sequencing; electronic nose; fungal community structure; yeast

CLC Number:

TS261.1

XIANG Fanshu, CAI Wenchao, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, YE Mingbo, SHAN Chunhui, GUO Zhuang. Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China[J]. FOOD SCIENCE, 2023, 44(24): 211-219.

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Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China

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