FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (13): 104-114.doi: 10.7506/spkx1002-6630-20231027-235

• Bioengineering • Previous Articles    

Correlation Analysis between Microecological Structure and Fermentation Characteristics of Different Aroma Types of Daqu

XU Jin, FENG Wencong, ZHU Aodi, LI Liang, DONG Xiaoyuan, CHANG Xu, CHEN Maobin, FANG Shangling   

  1. (1. Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Yellow Crane Tower Distillery Co. Ltd., Wuhan 430050, China; 3. Hubei Angel Yeast Co. Ltd., Yichang 443000, China)
  • Published:2024-07-12

Abstract: Physicochemical analysis, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing were used to investigate the potential relationship between the microecology of different flavor types of Daqu and their physicochemical indexes and characteristic flavor compounds. The results showed that the highest saccharification power and fermentation power were found in Fen-flavor Daqu, the highest esterification power and starch content in Luzhou-flavor Daqu, and the highest acidity were found in Maotai-flavor Daqu. In the three types of Daqu, the dominant bacterial genera were Saccharopolyspora, Weissella and Bacillus, and the dominant fungal genera were Saccharomycopsis, Aspergillus and Thermomyces. Correlation analysis showed that Bacillus was positively correlated with saccharification power, liquefaction power, fermentation power, ethyl caprate and phenyl ethanol. Thermomyces was positively correlated with ethyl caproate, isoamyl alcohol, ethyl lactate, acetic acid and ligustrazine.

Key words: different flavor types of Daqu; physicochemical indexes; characteristic flavor compounds; microbial community; correlation analysis

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