隆中对酒业不同颜色高温大曲风味品质和细菌多样性研究

侯强川; 张田; 王俊麟; 彭东; 郭力; 郭壮

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Citation: . shu

Study of the flavor quality and bacterial diversity in different colored high-temperature Daqu from the Longzhongdui wines company

HOU Qiangchuan ^1,2,3 ,
ZHANG Tian ^1,2,3 ,
WANG Junlin ³ ,
PENG Dong ³ ,
GUO Li ³ ,
GUO Zhuang ^1,2,3,,

1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China;
2. Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China;
3. Xiangyang Jianxiangxing Baijiu Solid-state Brewing Enterprise-University Joint Innovation Center, Xiangyang 441053, China

Corresponding author: GUO Zhuang, guozhuang1984@163.com
Received Date: 2024-08-04
Accepted Date: 2024-09-23
Available Online: 2025-08-26

Abstract

The flavor quality and bacterial taxa of black high-temperature Daqu (black-HTD), white hightemperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui wine company were analyzed using electronic sensing and MiSeq high-throughput sequencing technologies, respectively. It was found that aromatic components, alkanes and lipids were relatively abundant in the white-HTD, while sulfur compounds, alcohols, aldehydes and ketones were relatively abundant in the black-HTD, and yellowHTD exhibited intermediate levels of these aroma components between black and white-HTD. In terms of taste, black-HTD exhibited unique taste qualities, significantly surpassing white-and yellow-HTD in acidity, bitterness, astringency, richness (aftertaste of umami), aftertaste-A (aftertaste of bitter) and aftertaste-B indicators (aftertaste of astringent) (P < 0. 05). In terms of microbial composition, no significant differences in bacterial diversity were observed among the three types of HTD. However, the bacterial abundance was significantly higher in white-HTD than in black-HTD (P < 0. 05). The dominant bacterial genera in the three colors of HTD were mainly Saccharopolyspora (28. 95%), Thermoactinomyces (21. 07%), Kroppenstedtia (10. 06%), and Bacillus (8. 94%). A significant correlation was found between the microbial community structure and flavor quality of the three types of high-temperature daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P<0. 05). Thermoactinomyces and Weissella exhibited significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0. 05).
- high-temperature Daqu,
- flavor quality,
- bacterial diversity,
- electronic sensing technology,
- MiSeq highthroughput sequencing
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Study of the flavor quality and bacterial diversity in different colored high-temperature Daqu from the Longzhongdui wines company

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