Mining the Impact of Mechanical-Stamping Heterogeneity on the Macro- and Micro-Levels of Nongxiangxing daqu

Muwen He ^1,2, Xiu Zhang ^3,4, Ran Zhang ^1,2

⁰College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Foods (basel, Switzerland) +

|

November 13, 2025

View abstract on PubMed

Summary

Mechanical stamping frequency significantly impacts the quality of traditional Chinese liquor (baijiu) by altering the properties of daqu, a fermentation starter. Increased stamping enhances fermentation power and beneficial microbes, optimizing baijiu production.

Area Of Science

Food Science and Technology
Microbiology
Biochemistry

Background

Modern production of nongxiangxing daqu uses mechanical stamping to form fermentation bricks.
Stamping frequency variations can alter daqu's initial physicochemical properties, affecting baijiu quality.
Understanding these impacts is crucial for optimizing industrial processes.

Purpose Of The Study

To evaluate how different stamping frequencies affect daqu's physicochemical and biochemical parameters.
To analyze the impact of stamping on volatile compound profiles, microbial communities, and interspecific interactions.
To establish mechanistic links between stamping parameters and daqu functionalities.

Main Methods

Systematic evaluation of daqu samples prepared with 2 to 5 stamping cycles.
Analysis of physicochemical and biochemical parameters (moisture, fermentative, esterifying, liquefying power).
Profiling of volatile compounds, microbial community dynamics, and interspecific interactions.

Main Results

Increased stamping frequency enhanced moisture content, fermentative power, esterifying power, and liquefying power.
Relative abundances of key microbes (Weissella, Lactobacillus, Aspergillus, Rasamsonia) increased with stamping frequency.
A shift in flavor compound production from bacteria to fungi was observed with reduced stamping frequency.

Conclusions

Stamping frequency substantially regulates daqu's physicochemical and biochemical properties, microbial dynamics, flavor accumulation, and enzyme activity.
Optimizing stamping processes can improve industrial daqu production.
This research provides a scientific basis for modern daqu manufacturing and baijiu quality control.

Keywords:

daqu production craft mechanical stamping microbial community nongxiangxing daqu physicochemical properties

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