Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu
Using high-temperature Daqu of sauce-flavor(Jiangxiangxing)Baijiu with different period of storage as research object,the changes of physicochemical indicators and succession patterns of microorganisms during storage process of high-temperature Daqu were evaluated.Canonical correspondence analysis(CCA)was further employed to analyze the correlation between microorganisms and physicochemical properties.The results indicated that the starch contents remained stable,while moisture and acidity showed a decreasing trend,and the liquefaction power,saccharification power and fermentation power exhibited an initial increase followed by a decrease trend during storage process of high-temperature Daqu.High-tem-perature Daqu of sauce-flavor Baijiu aged for 90-150 d was appropriate.Microbial community structure analysis during storage process revealed that the dominant bacterial genera were Virgibacillus and Kroppenstedtia,the dominant fungal genus was Thermoascus.CCA results indicated that Staphylococcus,Fusarium,Kroppenstedtia,Wallemia,Pseudonocardia,Saccharopolyspora,and Thermoascus were potential microorganisms influ-encing physicochemical properties of high-temperature Daqu of sauce-flavor Baijiu.Weighted network analysis results shown that Pseudonocardia had relatively strong correlations with multiple physicochemical properties and might be the key microorganism affecting physicochemical properties.
high temperature Daqu of sauce-flavor Baijiuphysicochemical indicatorsmicrobial successioncorrelation analysis
万方数据
维普
