Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu

Jialiang Niu; Weiwei Li; Binghao Du; Yanfang Wu; Ying Lang; Baoguo Sun; Weizheng Sun; Xiuting Li

doi:10.1016/j.foodchem.2024.141577

Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu

Food Chem. 2025 Feb 1;464(Pt 1):141577. doi: 10.1016/j.foodchem.2024.141577. Epub 2024 Oct 10.

Authors

Jialiang Niu¹, Weiwei Li², Binghao Du², Yanfang Wu², Ying Lang³, Baoguo Sun², Weizheng Sun⁴, Xiuting Li⁵

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100816, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
² Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100816, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
³ Guizhou Wangmao Jiuqu Research Institute Co.Ltd, China.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: fewzhsun@scut.edu.cn.
⁵ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100816, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lixt@btbu.edu.cn.

PMID: 39427619
DOI: 10.1016/j.foodchem.2024.141577

Abstract

Storage is a crucial step in the production of Daqu, but the microbiological and flavor chemical kinetics of the storage process remain largely unknown and limit the quality control of Daqu. In this study, the microbial communities and volatile compounds were analyzed and compared during the storage of Daqu. Virgibacillus, Bacillus and Kroppenstedtia were the dominant bacterial genera, and Thermoascus, Thermomyces and Aspergillus were the dominant fungal genera. By LEfSe analysis, JW1 Daqu had more differential microbial markers. At the end of storage, the content of some compounds decreased significantly, such as esters, alcohols and ketones. In addition, PICRUSt2 predicted enzymes related to some important aroma production. These results indicated that microbial communities and volatiles changed significantly during storage of Daqu, which might be important for optimization of quality.

Keywords: Daqu fermentation dynamics; Flavor metabolites; Microbial function; Pyrazines; Sauce-flavor baijiu; Storage time effects.

MeSH terms

Alcoholic Beverages / analysis
Alcoholic Beverages / microbiology
Bacteria* / classification
Bacteria* / genetics
Bacteria* / isolation & purification
Bacteria* / metabolism
Flavoring Agents* / chemistry
Flavoring Agents* / metabolism
Food Storage*
Fungi* / classification
Fungi* / metabolism
Hot Temperature
Microbiota*
Odorants / analysis
Taste
Volatile Organic Compounds* / analysis
Volatile Organic Compounds* / chemistry
Volatile Organic Compounds* / metabolism

Substances

Volatile Organic Compounds
Flavoring Agents