Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu
In this study, the sensory characteristics and bacterial community structure of low-temperature Daqu from Liangshan region of Shandong province were determined using electronic nose and electronic tongue technology and MiSeq high-throughput sequencing technology, and the correlation was analyzed. Co...
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Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-113.pdf |
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| author | ZHAO Heng, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, ZHANG Haibo, GUO Zhuang |
| author_facet | ZHAO Heng, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, ZHANG Haibo, GUO Zhuang |
| author_sort | ZHAO Heng, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, ZHANG Haibo, GUO Zhuang |
| collection | DOAJ |
| description | In this study, the sensory characteristics and bacterial community structure of low-temperature Daqu from Liangshan region of Shandong province were determined using electronic nose and electronic tongue technology and MiSeq high-throughput sequencing technology, and the correlation was analyzed. Compared with the bacterial community of low-temperature Daqu in Xiangyang region, Bacillus strains were isolated and identified by pure cultivation and molecular biology techniques. The results showed that the volatile aroma components of Liangshan low-temperature Daqu mainly comprised sulfides, ethanol, and aldehydes/ketones, saltiness and umami tastes were prominent, while sourness and umami aftertastes were weak. The dominant bacterial genera were mainly Pediococcus (25.33%), Weissella (21.58%), and Companilactobacillus (5.27%). Pediococcus, Lactiplantibacillus, and Levilactobacillus showed a significant positive correlation with bitterness or bitter aftertaste (P<0.05). Compared to Xiangyang low-temperature Daqu, the bacterial community richness in Liangshan low-temperature Daqu was lower, with less Bacillus and more lactic acid bacteria, and the common bacterial groups included Bacillus, Kroppenstedtia, and some lactic acid bacteria. A total of 8 strains of Bacillus were isolated and identified from Liangshan low-temperature Daqu, including 3 strains of Bacillus licheniformis, 2 strains of Bacillus sonorensis, 2 strains of Bacillus paralicheniformis, and 1 strain of Bacillus haynesii. |
| format | Article |
| id | doaj-art-8fe4e04f12594f05a282406dfda351e4 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-8fe4e04f12594f05a282406dfda351e42025-08-20T03:27:15ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-05-0144511311910.11882/j.issn.0254-5071.2025.05.017Analysis of sensory characteristics and bacterial community structure of low-temperature DaquZHAO Heng, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, ZHANG Haibo, GUO Zhuang01. 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. College of Food, Shihezi University, Shihezi 832000, China; ;4. Xinjiang Wuwu Liquor Industry Co., Ltd., Huyanghe 830099, ChinaIn this study, the sensory characteristics and bacterial community structure of low-temperature Daqu from Liangshan region of Shandong province were determined using electronic nose and electronic tongue technology and MiSeq high-throughput sequencing technology, and the correlation was analyzed. Compared with the bacterial community of low-temperature Daqu in Xiangyang region, Bacillus strains were isolated and identified by pure cultivation and molecular biology techniques. The results showed that the volatile aroma components of Liangshan low-temperature Daqu mainly comprised sulfides, ethanol, and aldehydes/ketones, saltiness and umami tastes were prominent, while sourness and umami aftertastes were weak. The dominant bacterial genera were mainly Pediococcus (25.33%), Weissella (21.58%), and Companilactobacillus (5.27%). Pediococcus, Lactiplantibacillus, and Levilactobacillus showed a significant positive correlation with bitterness or bitter aftertaste (P<0.05). Compared to Xiangyang low-temperature Daqu, the bacterial community richness in Liangshan low-temperature Daqu was lower, with less Bacillus and more lactic acid bacteria, and the common bacterial groups included Bacillus, Kroppenstedtia, and some lactic acid bacteria. A total of 8 strains of Bacillus were isolated and identified from Liangshan low-temperature Daqu, including 3 strains of Bacillus licheniformis, 2 strains of Bacillus sonorensis, 2 strains of Bacillus paralicheniformis, and 1 strain of Bacillus haynesii.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-113.pdflow-temperature daqu|electronic nose|electronic tongue|miseq high-throughput sequencing|bacterial community|structure analysis |
| spellingShingle | ZHAO Heng, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, ZHANG Haibo, GUO Zhuang Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu Zhongguo niangzao low-temperature daqu|electronic nose|electronic tongue|miseq high-throughput sequencing|bacterial community|structure analysis |
| title | Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu |
| title_full | Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu |
| title_fullStr | Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu |
| title_full_unstemmed | Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu |
| title_short | Analysis of sensory characteristics and bacterial community structure of low-temperature Daqu |
| title_sort | analysis of sensory characteristics and bacterial community structure of low temperature daqu |
| topic | low-temperature daqu|electronic nose|electronic tongue|miseq high-throughput sequencing|bacterial community|structure analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-113.pdf |
| work_keys_str_mv | AT zhaohengcaiwenchaoyupeirongchenweishanchunhuizhanghaiboguozhuang analysisofsensorycharacteristicsandbacterialcommunitystructureoflowtemperaturedaqu |