Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-03-27 DOI:10.1016/j.fbio.2025.106444

Hongmei Li , Yaochuan Hou , Wei Zou , Qingsong Liu , Yujie Lu , Hua Tang , Mindan Zhang , Xinxin Zhuo , Kaizheng Zhang

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引用次数: 0

Abstract

We developed a synthetic autochthonous microbiota from traditional high-temperature Daqu (CQ) to produce clean Daqu (XQ) under relatively controlled conditions. Comparative analyses revealed that XQ replicated 82.35 % of CQ's flavor components, as determined by Gas Chromatography-Mass Spectrometry (GC-MS), while reducing the levels of hazardous compounds such as Ochratoxin A and eliminating substances like 2-ethylhexanol and dimethyl oxalate. XQ exhibited physicochemical dynamics (temperature, acidity, enzyme activity) mirroring CQ during fermentation, achieving a peak temperature >60 °C characteristic of high-temperature processing. Microbial analysis showed XQ was dominated by Bacillus (92.23 % in bacteria) and Aspergillus (95.13 % in fungi), contrasting with CQ's diverse community (28.11 % Thermoactinomyces, 19.30 % Burkholderia). Clusters of Orthologous Groups of proteins (COG) functional profiling demonstrated XQ's enhanced carbohydrate metabolism (p < 0.05), critical for flavor synthesis, while maintaining essential fermentation functions. Notably, XQ retained key pyrazines (Maotai-flavor markers) at higher levels than CQ, linked to Oceanobacillus dominance (3.18 %). E-nose analysis confirmed 85.71 % flavor similarity between XQ and CQ, with reduced sulfides (S2/S12 sensors, p < 0.05). This study pioneers a controlled microbiota-driven approach for Daqu production, achieving biosafety without compromising functionality, offering a paradigm for cleaner and more stable fermented food manufacturing.

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我们从传统的高温大曲（CQ）中开发出一种合成自生微生物群，在相对可控的条件下生产出洁净大曲（XQ）。比较分析表明，通过气相色谱-质谱法（GC-MS）测定，XQ 复制了 CQ 82.35 % 的风味成分，同时降低了赭曲霉毒素 A 等有害化合物的含量，并消除了 2-乙基己醇和草酸二甲酯等物质。XQ 在发酵过程中表现出与 CQ 类似的物理化学动态（温度、酸度、酶活性），达到高温加工特有的峰值温度 60°C。微生物分析表明，XQ 以芽孢杆菌（占细菌总数的 92.23%）和曲霉菌（占真菌总数的 95.13%）为主，与 CQ 的多样性群落（28.11% 热乳酸菌，19.30% 伯克霍尔德菌）形成鲜明对比。蛋白质同源群（COG）功能分析表明，XQ 的碳水化合物代谢能力增强（p < 0.05），这对风味合成至关重要，同时还保持了基本的发酵功能。值得注意的是，XQ 比 CQ 保留了更高水平的关键吡嗪（茅台酒风味标志），这与海洋杆菌优势（3.18%）有关。电子鼻分析证实，XQ 和 CQ 的风味相似度为 85.71%，硫化物含量降低（S2/S12 传感器，p < 0.05）。这项研究开创了一种受控微生物群驱动的大曲生产方法，在实现生物安全的同时不影响其功能，为更清洁、更稳定的发酵食品生产提供了一种范例。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.