Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

• Published in: Frontiers in microbiology 2024-07, Vol.15, p.1435765
• Main Authors: Cao, Dan, Lv, Jiali, Chu, Jingying, Xu, Shuangshuang, Jin, Chengyong, Zhang, Yongli, Zhang, Yuhang, Zhang, Wen, Kang, Jie
• Format: Article
• Language: English
• Subjects: Daqu quality formation; fermentation characteristics; Microbiology; microorganisms; microscopic characterization; Qupi changes; volatile metabolites
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2024.1435765

Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear. Based on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi. The results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. (43.25%), (35.05%), (76.51%), (10.81%), and (8.88%) were the dominant species in FHD. , , and were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of , , , and was positively associated with the esterifying power and liquefying power of FHD. The abundance of and was positively correlated with the saccharifying power of FHD. The abundance of was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of , , , and was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of was positively correlated with the acids, esters, and hydrocarbons in FHD. These results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.