Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge,
Wenchao Cai,
Zhuang Guo,
Bangkun Wang,
Minwan Liu,
Chunhui Shan,
Yurong Wang
Affiliations
Dongying Ge
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
Wenchao Cai
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
Zhuang Guo
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China
Bangkun Wang
Shandong Qingzhou Yunmen Wine Industry (Group) Co., Ltd, Qingzhou, Shandong, China
Minwan Liu
Shandong Qingzhou Yunmen Wine Industry (Group) Co., Ltd, Qingzhou, Shandong, China
Chunhui Shan
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
Yurong Wang
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China; Corresponding author.
To compare the effects of differences in Daqu making technology and production regions on the bacterial composition and physicochemical properties of high-temperature Daqu (HTD), this study analyzed the bacterial community structure of three colors of HTD in the Qingzhou production area and measured their physicochemical quality. At the same time, a comparative analysis was conducted on the bacterial composition of Qingzhou and Xiangyang regions. The results revealed that the HTD in the Qingzhou area exhibited a diverse bacterial community dominated by Lentibacillus, Scopulibacillus, and Staphylococcus. The black HTD displayed the lowest bacterial richness (P < 0.05) and a relatively unique microbial structure. Significant variations were observed in the physicochemical qualities of the three colors of HTD. Notably, white HTD demonstrated higher moisture and ash content, saccharification and liquor-producing power. Yellow HTD exhibited higher amino nitrogen and protein content, and black HTD displayed higher water activity, acidity, and starch content. The variation in Bacillus, Limosilactobacillus, and Weissella distributions across different colors of HTD primarily contributed to these findings. From the HTD samples in the Qingzhou area, Bacillus (61.90 %) and lactic acid bacteria (17.46 %) being the predominant cultivable communities. Cluster analysis identified significant differences in bacterial communities among HTD samples from various production areas. It can enhance the understanding of HTD quality in the Qingzhou area and offer insights for optimizing HTD and Maotai-flavor Baijiu quality.
