The microbial characteristics in low-temperature Daqu from the eastern Anhui region

Abstract

Strong-flavored Baijiu is a major Baijiu type with high market share in China, usually produced using various fermentation processes, including medium-temperature, and medium and low-temperature Daqu. This study focused on the microbiota of Strong-flavored Baijiu low-temperature Daqu in eastern Anhui using 16S and ITS sequencing. Key bacteria consistent with previous studies, such as Actinobacteria, were identified, similar to the high-temperature Daqu of Yanghe Baijiu. These results highlight both commonalities and differences in bacteria between the various Daqu of Baijiu types. Fungal analysis showed Ascomycota as the dominant phylum. Functional annotation revealed a high abundance of genes related to carbohydrate and amino acid metabolism. The study also found significant correlations between microbial communities at different fermentation stages and various indicators like pH, moisture, and fermentation power. Notably, Lactobacillus was linked to fermentation power, while Proteobacteria was associated with saccharification activity. These findings provide insights into the fermentation mechanisms of low-temperature Daqu in strong-flavored Baijiu from eastern Anhui.

Keywords

• low-temperature
• daqu
• eastern anhui region
• 16s
• its