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

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-10 DOI:10.1016/j.foodchem.2024.141577

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

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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.

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高温贮藏大曲期间微生物群落和风味代谢的时间异质性

贮藏是大曲生产的一个关键步骤，但贮藏过程中的微生物和风味化学动力学在很大程度上仍不为人所知，限制了大曲的质量控制。本研究对大曲贮藏过程中的微生物群落和挥发性化合物进行了分析和比较。结果表明，大曲贮藏过程中的微生物群落和挥发性化合物主要由细菌和真菌组成，其中细菌主要有维吉百氏杆菌、芽孢杆菌和克罗彭氏菌，真菌主要有嗜热真菌、嗜热酵母菌和曲霉菌。通过 LEfSe 分析，JW1 大曲的微生物标记差异较大。贮藏结束时，一些化合物的含量明显下降，如酯、醇和酮。此外，PICRUSt2 预测了与一些重要香气产生有关的酶。这些结果表明，微生物群落和挥发性物质在大曲的贮藏过程中发生了显著变化，这可能对优化质量非常重要。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.