Effects of aging on the quality of roasted sesame-like flavor Daqu

BMC Microbiology

article

Fan, Guangsen¹  Fu, Zhilei²  Teng, Chao¹  Liu, Pengxiao²  Wu, Qiuhua²  Rahman, Md Khondakar Raziur¹  Li, Xiuting¹ 

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU);School of Food and health, Beijing Technology and Business University (BTBU);Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU)

关键词: Baijiu;    Esterifying activity;    Eukaryotic microbes;    High-throughput sequencing;    Prokaryotic microbes;    Volatile compounds;   

DOI  :  10.1186/s12866-020-01745-3

学科分类：放射科、核医学、医学影像

来源: BioMed Central

【 摘 要 】

Daqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study investigated changes in the physicochemical properties, flavor compounds, and microbial communities during aging of Daqu with a roasted sesame-like flavor. The physicochemical properties changed continuously during aging to provide a high esterifying activity. Aging removed unpleasant flavor compounds and helped to stabilize the flavor compounds in mature Daqu. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities during aging. Aging helped to modify the microbial population to produce better Baijiu by eliminating low-abundance microbial communities and optimizing the proportion of predominant microbial communities. Nine genera of prokaryotic microbes formed the core microbiota in Daqu after aging. Regarding eukaryotic microbes, Zygomycota, the predominant community, increased in the first 2 months, then decreased in the third month of aging, while Ascomycota, the subdominant community, showed the opposite behavior. Absidia, Trichocomaceae_norank and Rhizopus were the predominant genera in the mature Daqu. Significant correlations between microbiota and physicochemical properties or flavor compounds were observed, indicating that optimizing microbial communities is essential for aging Daqu. This study provides detailed information on aging during Daqu preparation.

【 授权许可】

CC BY|CC0