Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-06 DOI:10.1016/j.foodres.2025.115941

Lihua Chen , Qinghua Peng , Yuhang Chen , Fuhong Che , Zhanxiu Chen , Shengbao Feng

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引用次数: 0

Abstract

Daqu plays a crucial role in Qingke Baijiu production by providing essential raw materials, microorganisms, and enzymes for fermentation. In order to further investigate the impact of microorganisms and enzymes in Qingke Baijiu Daqu, the physicochemical properties, dominant microorganisms, as well as enzyme system composition of Qingke Baijiu Daqu were studied. The results revealed 8 dominant bacterial genera and 4 dominant fungal genera in Daqu. Through the analysis of metaproteomics, 422 enzyme proteins were identified, including 121 oxidoreductases, 108 transferases, 74 hydrolases, 33 lyases, 41 isomerases, 32 ligases and 13 translocase. The activity of key enzymes in the main metabolic pathways of Daqu was measured, and it was found that the activity of saccharifying enzyme was the highest, which was the primary hydrolase of Daqu. Finally, correlation analysis showed that Erwinia was positively correlated with saccharification power. This study can provide valuable insights for controlling the quality of Daqu and Qingke Baijiu.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.