AUTHOR=Cao Dan , Lv Jiali , Chu Jingying , Xu Shuangshuang , Jin Chengyong , Zhang Yongli , Zhang Yuhang , Zhang Wen , Kang Jie 

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

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1435765

DOI=10.3389/fmicb.2024.1435765

ISSN=1664-302X

ABSTRACT=<sec id="sec1001"><title>Introduction</title><p>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.</p></sec><sec id="sec2001"><title>Methods</title><p>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.</p></sec><sec id="sec3001"><title>Results</title><p>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. <italic>Bacillus licheniformis</italic> (43.25%), <italic>Saccharopolyspora rectivirgula</italic> (35.05%), <italic>Thermoascus aurantiacus</italic> (76.51%), <italic>Aspergillus amstelodami</italic> (10.81%), and <italic>Saccharomycopsis fibuligera</italic> (8.88%) were the dominant species in FHD. <italic>S. fibuligera</italic>, <italic>A. amstelodami</italic>, and <italic>T. aurantiacus</italic> 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 <italic>T. aurantiacus</italic>, <italic>A. amstelodami</italic>, <italic>B. licheniformis</italic>, and <italic>S. rectivirgula</italic> was positively associated with the esterifying power and liquefying power of FHD. The abundance of <italic>T. aurantiacus</italic> and <italic>A. amstelodami</italic> was positively correlated with the saccharifying power of FHD. The abundance of <italic>S. fibuligera</italic> 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 <italic>B. licheniformis</italic>, <italic>S. rectivirgula</italic>, <italic>T. aurantiacus</italic>, and <italic>S. fibuligera</italic> was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of <italic>S. fibuligera</italic> was positively correlated with the acids, esters, and hydrocarbons in FHD.</p></sec><sec id="sec4001"><title>Discussion</title><p>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.</p></sec>