Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis

• Published in: Food research international Vol. 184; p. 114257
• Main Authors: Hou, Qiangchuan, Wang, Yurong, Qu, Dingwu, Zhao, Huijun, Tian, Longxin, Zhou, Jiaping, Liu, Juzhen, Guo, Zhuang
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-05-2024
• Subjects: Cluster Analysis; E-nose; E-tongue; Electronics; High-temperature Daqu; Metagenome; Metagenomic sequencing; Microbial diversity and function; Microbiota; Physicochemical properties; Temperature; Physicochemical properties; High-temperature Daqu; Microbial diversity and function; E-tongue; E-nose; Metagenomic sequencing
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.114257

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•Fungi and bacteria dominate high-temperature Daqu (HTD) microbiota.•Fungi population increases as the fermentation temperature rises.•Aspergillus chevalieri and Kroppenstedtia eburnean are the dominant species.•Microbiota of different HTD show functional complementarity in Baijiu fermentation.•Water content in HTD emerges as a crucial factor influencing its flavor profile.
High-temperature Daqu (HTD) is the starter for producing sauce-flavor Baijiu, with different-colored Daqu (white, yellow, and black) reflecting variations in fermentation chamber conditions, chemical reactions, and associated microbiota. Understanding the relationship between Daqu characteristics and flavor/taste is challenging yet vital for improving Baijiu fermentation. This study utilized metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation to compare three different-colored HTD and their roles in fermentation. Fungi and bacteria dominated the HTD-associated microbiota, with fungi increasing as the fermentation temperature rose. The major fungal genera were Aspergillus (40.17%) and Kroppenstedtia (21.16%), with Aspergillus chevalieri (25.65%) and Kroppenstedtia eburnean (21.07%) as prevalent species. Microbial communities, functionality, and physicochemical properties, particularly taste and flavor, were color-specific in HTD. Interestingly, the microbial communities in different-colored HTDs demonstrated robust functional complementarity. White Daqu exhibited non-significantly higher α-diversity compared to the other two Daqu. It played a crucial role in breaking down substrates such as starch, proteins, hyaluronic acid, and glucan, contributing to flavor precursor synthesis. Yellow Daqu, which experienced intermediate temperature and humidity, demonstrated good esterification capacity and a milder taste profile. Black Daqu efficiently broke down raw materials, especially complex polysaccharides, but had inferior flavor and taste. Notably, large within-group variations in physicochemical quality and microbial composition were observed, highlighting limitations in color-based HTD quality assessment. Water content in HTD was associated with Daqu flavor, implicating its crucial role. This study revealed the complementary roles of the three HTD types in sauce-flavor Baijiu fermentation, providing valuable insights for product enhancement.