The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-25 DOI:10.1016/j.foodchem.2024.142645

Shuang Xing , Gailing Shi , Jun Lu , Chao Fang , Changwen Li , Shuai Yuan , Feng Shi , Liangcai Lin , Cuiying Zhang

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Abstract

Mechanical pressing in Daqu production has introduced quality-affecting variations. Up to now, clear elucidation has not yet been applied to the mechanisms behind this phenomenon, and the determinants of Daqu quality are not yet completely excavated. For this reason, the physicochemical factors, enzyme activity, metabolites, and microbial communities were compared between the mechanical Daqu (MDQ) and traditional Daqu (TDQ) in this paper. The results showed significant differences in amino acids between MDQ and TDQ, with arginine being the key differentiator. High temperature, high moisture, and low acidity were crucial to Daqu's amino acid richness. Additionally, mechanical pressing affected core community stability. Bacillus was the primary biological factor for the discrepancy in amino acids. Further investigation indicated that arginine contributed to the reduction of lactic acid and higher alcohols in Jiupei, confirming that amino acids were potential novel markers affecting the quality of Daqu.

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高温大曲氨基酸差异：一种评价高温大曲品质的新代谢指标

在大曲生产过程中，机械挤压出现了影响质量的变化。到目前为止，这一现象背后的机制尚未得到明确的阐明，大曲质量的决定因素尚未完全挖掘出来。为此，本文比较了机械大曲（MDQ）和传统大曲（TDQ）的发酵参数、酶活性、代谢物和微生物群落。结果表明，MDQ和TDQ在氨基酸上存在显著差异，其中精氨酸是关键的区分因子。高温、高水分、低酸度是影响大曲氨基酸丰富度的关键因素。此外，机械挤压影响了核心群落的稳定性。芽孢杆菌是造成氨基酸差异的主要生物学因子。进一步研究表明，精氨酸有助于减少九培中的乳酸和高级醇，证实氨基酸可能是影响大曲品质的新型标记物。

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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.