Correlation Analysis of Physical and Chemical Indicators and Mold Community in Sauce-flavored Daqu with Different Sensory Characteristics

Abstract

This paper aimed to explore the correlation between the physical and chemical indicators of sauce-flavor Daqu with different sensory characteristics and the community of molds, six physical and chemical indicators of WQ, YQ and BQ were tested, the mold of Daqu were separated and identified, the correlation between the physical and chemical indicators and mold community in three kinds of Daqu were analyzed by redundancy analysis. The results showed that the liquefaction power of YQ was higher, and YQ and BQ showed the higher fermentation power and esterification power, respectively: 1.56 U, 22.63 U and 1.51 U, 22.48 U. A total of 78 strains of 13 species of molds belonging to 6 genera were isolated and identified from three kinds of Daqu, including 7 species in WQ, namely Paecilomyces subglobosus, Paecilomyces variotii, Lichtheimia corymbifera, Lichtheimia ornata, Penicillium tardochrysogenum, Penicillium chrysogenum, Epicoccum endophytica. 6 Species were isolated from YQ, namely Lichtheimia ramosa, Lichtheimia corymbifera, Paecilomyces variotii, Lichtheimia hongkongensis, Lichtheimia ornata, Aspergillus intermedius. 7 Species were isolated from BQ, namely Paecilomyces variotii, Paecilomyces subglobosus, Lichtheimia ramosa, Scopulariopsis brevicaulis, Lichtheimia corymbifera, Aspergillus sydowii, Aspergillus quadrilineatus. Through redundancy analysis, it was concluded that Lichtheimia was the main strain affecting the saccharification and esterification of Daqu. This study provides a basis for the research and application of molds in sauce-flavored Daqu and provides data support for improving the fermentation performance of sauce-flavored Daqu.

Keywords

• sauce-flavored daqu
• mold
• saccharification
• esterification
• redundancy analysis