Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

• Wei Cheng ^[1] ; Xuefeng Chen ^[1] ; Huawei Zeng ^[2] ; Xijia Xue ^[3]
  1. [1] Shaanxi University of Science and Technology

     Shaanxi University of Science and Technology

     China

     
  2. [2] Huaibei Normal University

     Huaibei Normal University

     China

     
  3. [3] Jinzhongzi Distillery Co. Ltd.

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 82-92
• Idioma: inglés
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  • High-throughput sequencing was used to elucidate the microbial community of strong-flavor Daqu (SFD) (surface and central parts) produced in different Chinese regions, moisture and other six kinds of quality indicators of SFD were detected. In addition, Spearman correlation coefficient was used to identify the relationships between microbial community and quality indicators. In different sample groups of surface and central parts, the differential fungal genus was Alternaria, whereas differential bacteria genera were Weissella, Pediococcus and Leuconostoc. Spearman analysis showed that fungal genera Rhizopus, Stemphylium, and Alternaria were significantly positively correlated with saccharifying ability (p < .01), whereas Rasamsonia was significantly positively correlated with esterification ability (p < .01). Weissella, Pediococcus and Burkholderia were the bacterial genera significantly positively correlated with saccharification ability of SFD samples (p < .01). This study provides a reference for investigating the relationship between microbial community and quality indicators of SFD.