Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
This study investigated the changes in microbial community structure and flavor substances of high-temperature Daqu before and after the turning over as the key step in the production process. The results showed that during the turning over stage, the composition and abundance of the microbial commu...
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| Language: | English |
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China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-013.pdf |
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| author | DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting |
| author_facet | DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting |
| author_sort | DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting |
| collection | DOAJ |
| description | This study investigated the changes in microbial community structure and flavor substances of high-temperature Daqu before and after the turning over as the key step in the production process. The results showed that during the turning over stage, the composition and abundance of the microbial community underwent significant changes. The abundance of the fungal genera Thermoascus and Thermomyces and the abundance of the bacterial genera Virgibacillus, Oceanobacillus, Saccharopolyspora, and Kroppenstedtia increased after two cycles of turning over. Gas chromatography-mass spectrometry (GC-MS) identified 49 volatile compounds, including 12 esters, 9 pyrazines, 6 alcohols, 6 aldehydes, 5 ketones, 3 phenols, 2 ethers, 2 furans, 1 alkene, 1 acid, and 2 other substances, with increased levels of ethyl caproate, ethyl octanoate, 2-phenylethanol, and 2,3,5,6-tetramethylpyrazine being observed after turning over. In addition, correlation analysis revealed potential associations between microbial community and flavor substances, with Virgibacillus, Oceanobacillus, Saccharopolyspora, Kroppenstedtia, Thermoascus, and Thermomyces showing positive correlations with ester compounds, and Bacillus and Pichia showing positive correlations with 2,3,5,6-tetramethylpyrazine. This study provides basic data for exploring the root causes of variations in the biological characteristics of high-temperature sauce-flavor Daqu and the principles governing the formation of flavor substances in sauce-flavor baijiu brewing, and offers important references for formulating effective process strategies to improve the quality stability of high-temperature Daqu. |
| format | Article |
| id | doaj-art-d53276f29ef54be0bd73468b63ac5fc2 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-d53276f29ef54be0bd73468b63ac5fc22025-08-20T03:25:07ZengChina Food Publishing CompanyShipin Kexue1002-66302025-06-01461111512410.7506/spkx1002-6630-20241114-109Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor DaquDING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting0(1. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 3. Key Laboratory of Liquor-Making Microbe and Enzyme Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; 4. Guizhou Wangmao Jiuqu Research Institute Co. Ltd., Guiyang 550081, China)This study investigated the changes in microbial community structure and flavor substances of high-temperature Daqu before and after the turning over as the key step in the production process. The results showed that during the turning over stage, the composition and abundance of the microbial community underwent significant changes. The abundance of the fungal genera Thermoascus and Thermomyces and the abundance of the bacterial genera Virgibacillus, Oceanobacillus, Saccharopolyspora, and Kroppenstedtia increased after two cycles of turning over. Gas chromatography-mass spectrometry (GC-MS) identified 49 volatile compounds, including 12 esters, 9 pyrazines, 6 alcohols, 6 aldehydes, 5 ketones, 3 phenols, 2 ethers, 2 furans, 1 alkene, 1 acid, and 2 other substances, with increased levels of ethyl caproate, ethyl octanoate, 2-phenylethanol, and 2,3,5,6-tetramethylpyrazine being observed after turning over. In addition, correlation analysis revealed potential associations between microbial community and flavor substances, with Virgibacillus, Oceanobacillus, Saccharopolyspora, Kroppenstedtia, Thermoascus, and Thermomyces showing positive correlations with ester compounds, and Bacillus and Pichia showing positive correlations with 2,3,5,6-tetramethylpyrazine. This study provides basic data for exploring the root causes of variations in the biological characteristics of high-temperature sauce-flavor Daqu and the principles governing the formation of flavor substances in sauce-flavor baijiu brewing, and offers important references for formulating effective process strategies to improve the quality stability of high-temperature Daqu.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-013.pdfsauce-flavor daqu; microbial community; turning over; volatile flavor substances; correlation analysis |
| spellingShingle | DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu Shipin Kexue sauce-flavor daqu; microbial community; turning over; volatile flavor substances; correlation analysis |
| title | Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu |
| title_full | Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu |
| title_fullStr | Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu |
| title_full_unstemmed | Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu |
| title_short | Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu |
| title_sort | succession patterns of microbial community and changes in flavor compounds during the production of high temperature sauce flavor daqu |
| topic | sauce-flavor daqu; microbial community; turning over; volatile flavor substances; correlation analysis |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-013.pdf |
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