Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-28 DOI:10.1016/j.ijfoodmicro.2025.111287

Lingchang Wang , Yi Shen , Bo Chen , Hongfang Nie , Langfei Gan , Aimin Luo , Qiang He , Kai Zhong , Hong Gao

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Abstract

The Chinese sauce aroma liquor Daqu (CSDQ) is an important raw material and starter in Baijiu processing, which is formed through solid-state fermentation in an open environment. The spatial environment influences the qualities of CSDQ. In this study, the subtypes of CSDQ were defined by types and layers. Based on multiomic methods, the nutrient substances, fermentation-related parameters, flavor compounds, microbial diversity, and bacterial function of different subtypes were comprehensively evaluated. The obtained results revealed that YQ had the most types of characteristic bacteria, WQ provided the most yeast and the highest fermentation power, and BQ had the most pyrazines and Bacillales. The relationships between subtypes or biochemical factors were presented. Trace bacteria exhibited temperate amplification in YQ and BQ, which may be the essential outcome of CSDQs as natural culture mediums. Our findings provided a better understanding of solid-state fermentation in the Baijiu industry.

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层叠空间环境塑造了中国酱香大曲的品质特征、功能与关系

中国酱香型白酒大曲（CSDQ）是白酒加工中的重要原料和发酵剂，它是在开放环境下通过固态发酵而形成的。空间环境影响着CSDQ的质量。在本研究中，CSDQ的亚型是按类型和层来定义的。基于多组学方法，对不同亚型的营养物质、发酵相关参数、风味化合物、微生物多样性和细菌功能进行了综合评价。结果表明，YQ的特征菌种类最多，WQ的酵母菌种类最多，发酵力最高，BQ的吡嗪类和芽胞杆菌种类最多。分析了各亚型与生化因子之间的关系。微量细菌在YQ和BQ中表现出温和扩增，这可能是csdq作为自然培养基的必要结果。我们的研究结果为白酒行业的固态发酵提供了更好的理解。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.