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

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.