Temporal Heterogeneity of Microbial Communities, Physicochemical Properties, and Flavor Quality during the Stacking Fermentation of High-Temperature Daqu

doi:10.7506/spkx1002-6630-20260215-119

FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (19): 143-154.doi: 10.7506/spkx1002-6630-20260215-119

Temporal Heterogeneity of Microbial Communities, Physicochemical Properties, and Flavor Quality during the Stacking Fermentation of High-Temperature Daqu

LIAO Xia, ZHU Jianmeng, JIANG Ming, HUANG Xuelian, QUE Ankang, YANG Daowei, YAN Yan, YANG Yunxia, FANG Wenying, QIU Shuyi, LI Dounan

(1. College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, Guizhou University, Guiyang 550025, China; 3. Guizhou Provincial Technology Innovation Center for Jiangxiang Baijiu, Guizhou University, Guiyang 550025, China; 4. Institute of Science and Technology, Guizhou Guijiu Group Co., Ltd., Guiyang 550200, China)

Published:2026-10-22

Abstract

Abstract: This study investigated high-temperature Daqu (HTD) sampled at three key fermentation stages: first turning, second turning, and discharging. Multi-omics analysis revealed that HTD at distinct stacking fermentation stages exhibited obvious temporal heterogeneity in microbial community distribution, physicochemical properties, and flavor characteristics. In total, 46 microbial biomarkers and 18 significantly differential flavor components were identified. Furthermore, this study demonstrated that pyrazines were important components affecting the formation of the flavor characteristics of Daqu. Multidimensional data correlation analysis showed that the succession of typical biomarkers represented by Kroppenstedtia effectively drove the enrichment of pyrazines in Daqu during the middle and late fermentation stages and contributed to the formation of the flavor quality of HTD throughout the stacking fermentation process. The findings of this study provide a theoretical reference for improving the production stability of HTD.

Key words: high-temperature Daqu; stacking fermentation; microbial community; flavor metabolism; pyrazines; temporal heterogeneity

CLC Number:

TS261.1

LIAO Xia, ZHU Jianmeng, JIANG Ming, HUANG Xuelian, QUE Ankang, YANG Daowei, YAN Yan, YANG Yunxia, FANG Wenying, QIU Shuyi, LI Dounan. Temporal Heterogeneity of Microbial Communities, Physicochemical Properties, and Flavor Quality during the Stacking Fermentation of High-Temperature Daqu[J]. FOOD SCIENCE, 2026, 47(19): 143-154 https://doi.org/10.7506/spkx1002-6630-20260215-119

[1]	Xia LIAO LI 无Dounan. Temporal Heterogeneity of Microbial Communities, Physicochemical and Flavor Qualities during the Stacking Fermentation Stage of High-Temperature Daqu [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Cheng /Wu Xiu-Ting LI weiwei LI Bao-Guo Sun. Analysis of Fungal Community Diversity and Assembly Patterns in the Brewing Environment of Sauce-Flavored Baijiu Across an Altitudinal Gradient [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Zhuang GUO. Analysis of Physicochemical Properties, Bacterial Community Variations, and Assembly Mechanisms of Medium-High Temperature Daqu across Different Regions [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	WANG Jingsong, XU Qianhui, ZHU Min, HUANG Dan. Rare Microbial Groups of Nongxiangxing Daqu during Fermentation: Composition, Succession Mechanisms and Impact on the Microbial Community [J]. FOOD SCIENCE, 2026, 47(17): 131-142.
[5]	Chun-Yan LIU Xin-Yue XIANG kaizheng kaiZhang Zou Wei. Genomic and Comparative Genomic Analysis of Ester-Producing Function in Schizosaccharomyces pombe JM2-5 from Strong-Flavor Daqu [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	LIU Chunyan, LUO Hao, LIU Jie, XIANG Xinyue, ZHANG Kaizheng, ZOU Wei. Genomic and Comparative Genomic Analysis of Ester-Producing Function in Schizosaccharomyces pombe JM2-5 from Nongxiangxing Daqu [J]. FOOD SCIENCE, 2026, 47(16): 113-124.
[7]	Shuang-Yuan LIU. Analysis and Evaluation of Quality Differences in Pit Mud Between New and Old Fermentation Pits for Fuyu-Flavor Baijiu [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	zhiguo N/Ahuang Jie Deng. Distribution, Isolation, Identification of Thermomyces lanuginosus in Medium-High Temperature Daqu and Its Functional Characteristics Under Fortified Inoculation [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Jing-Song Wang Qian-Hui XU Dan Huang. Rare microbial groups of Nongxiangxing Daqu during fermentation: composition, succession mechanism and impact on the microbial community [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	ZHANG Tingting, ZHANG Bo, LIU Shiquan, QIAO Jing, ZHANG Bingyun, GUO Xiaopeng, ZHAO Hongyuan, REN Haiwei. Physicochemical Properties and Microbial Community Analysis of Different Grades of Nongxiangxing Daqu Stored for 45 Days from Longnan, Gansu Province [J]. FOOD SCIENCE, 2026, 47(10): 139-150.
[11]	LI Ruirui, LI Wanying, YUE Ronghui, ZHONG Ke, SUN Yuxia. Research Progress on Starmerella bacillaris in Wine Fermentation [J]. FOOD SCIENCE, 2026, 47(10): 408-419.
[12]	婷婷张 Hai-Wei Ren. Physicochemical properties and Microbial Community Analysis of Different Grades of Strong-Flavor Daqu from Longnan, Gansu Province at 45 Days of Storage [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	Huayan Luo suwei 苏伟 Tian-Xing ZOU Pulai Zhang Aimin Wang Jie Zheng. Analysis of Microbial Community and Volatile Flavor Compounds in Fermenting Grains during the Second Round Stacking Fermentation of Cave-brewed Jiangxiangxing Baijiu [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie. Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu [J]. FOOD SCIENCE, 2026, 47(8): 164-173.
[15]	Xin-Yue XIANG kaizheng kaiZhang Zou Wei. Screening, Physiological Characteristics, and Genomic Analysis of Weissella confusa DQM2, a Dominant Strain in Nongxiangxing Baijiu Daqu [J]. FOOD SCIENCE, 0, (): 0-0.

Temporal Heterogeneity of Microbial Communities, Physicochemical Properties, and Flavor Quality during the Stacking Fermentation of High-Temperature Daqu

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments