Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors.
Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors.
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DOI：
10.3389/fmicb.2020.588117
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发表时间：
2020
影响因子：
5.2
通讯作者：
Luo HB
中科院分区：
文献类型：
--
作者：
Deng L;Mao X;Liu D;Ning XQ;Shen Y;Chen B;Nie HF;Huang D;Luo HB
高温大曲，又称江味大曲，是酿造江味白酒的糖化发酵剂。高温大曲在自然固态发酵过程中，温度和水分的变化导致微生物的多样性和代谢产物的多样性，从而形成了不同颜色的高温大曲（生产中通常称为白大曲、黑大曲、黄大曲和红大曲）。通过扩增子测序，研究不同颜色高温大曲（标记为QW、QB、QY和QR）在微生物群落、理化指标和潜在功能方面的差异。结果表明，所有样品中均以Kroppenstedtia、Bacillus和Thermoascus为主；QB和QR中以糖多孢子菌和热菌为主；QY以Unclassfied_O_Eurotiales为主。理化特性分析结果表明，与其他大曲样品相比，QW具有较高的蛋白酶活性和较低的酸度，而QB则相反。QR的酯化率最高，QY的糖化率最高，但酯化率最低。功能预测表明，编码QW和QY细菌酶的基因丰度较高，与QW（59%）和QY（87%）中较高的Kroppenstedtia丰度相关。温菌在QB中丰度最高（80%），导致编码真菌酶的基因在QB中丰度最高。本研究揭示了有色高温发酵剂在微生物学和功能上的差异，有助于促进白酒发酵过程。
High-temperature Daqu, also called Jiang-flavor Daqu, is the saccharifying and fermenting agent for brewing Jiang-flavor Baijiu. During the spontaneous solid-state fermentation of high-temperature Daqu, variations in temperature and moisture lead to microbial diversity and various metabolites, contributing to the different colors of high-temperature Daqu (customarily referred to as white Daqu, black Daqu, yellow Daqu, and red Daqu in production). We aimed to investigate the differences in microbial communities, physicochemical indices, and potential functions among different high-temperature Daqu with different colors (labeled as QW, QB, QY, and QR) by amplicon sequencing. We found that Kroppenstedtia, Bacillus, and Thermoascus were predominant in all samples; Saccharopolyspora and Thermomyces were predominant in QB and QR; and Unclassfied_O_Eurotiales were predominant in QY. The results on the physicochemical characteristics indicated that compared with other Daqu samples, QW exhibited higher protease activity and lower acidity, whereas QB showed the opposite results. QR had the highest esterification yield, and QY exhibited the highest saccharification but lowest esterification yield. Functional prediction demonstrated that the higher abundances of genes encoding bacterial enzymes of QW and QY were related to the considerably higher abundances of Kroppenstedtia in QW (59%) and QY (87%), respectively. The highest abundance of Thermomyces in QB (80%) contributed to the highest abundance of genes encoding fungal enzymes in QB. This study revealed the microbial and functional dissimilarities of color-based high-temperature starters and helped facilitate the liquor fermentation process.
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影响因子：
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DOI：
10.1080/03610470.2018.1424402
发表时间：
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影响因子：
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作者：
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