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Yurong Wang1,2, Jianshe Gai3, Qiangchuan Hou1,2

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This study reveals unique microbial communities in high-temperature Daqu (HD) and medium-high temperature Daqu (MD), crucial for Baijiu flavor. Novel species and phage activity significantly impact fermentation quality.

Keywords:
Bionic technologyDaquDifferent temperatureDiversityMetagenomics

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Area of Science:

  • Microbiology
  • Fermentation Science
  • Food Chemistry

Background:

  • Daqu's complex microbial communities are essential for Baijiu's taste, flavor, and quality.
  • Understanding functional diversity between high-temperature Daqu (HD) and medium-high temperature Daqu (MD) remains challenging.

Purpose of the Study:

  • To systematically investigate the microbial diversity and functions in HD and MD.
  • To correlate microbial profiles with physiological and biochemical indexes for flavor formation.

Main Methods:

  • Comparative analysis of microbial communities in HD and MD samples.
  • Identification of microbial species, including novel ones.
  • Analysis of carbohydrate-active enzymes and functional components.
  • Assessment of phage presence and potential horizontal gene transfer.

Main Results:

  • Both HD and MD exhibited high microbial diversity, with 44 species identified, including 14 novel species (e.g., Sphingomonas sp.).
  • Microbial functional profiles, including carbohydrate-active enzymes, indicate involvement in flavor formation.
  • A significant proportion of phages in the Daqu microbiome suggests phage-host interactions influencing bacterial regulation and flavor.

Conclusions:

  • The study elucidates unique microbial characteristics of HD and MD Daqu, enriching knowledge of Baijiu fermentation.
  • Identified microbial functions and phage dynamics offer insights into flavor development.
  • Findings can guide advancements in Baijiu fermentation technology and quality control.