Associations between wheat varieties and the functional microbial community of Nongxiangxing daqu from northern China

Hou, Xiaoge; Hui, Ming; Sun, Zhongke; Li, Xuesi; Shi, Xin; Xiao, Ran; Wang, Junfei; Pan, Long; Pan, Chuang; Li, Ruifang

doi:10.1016/j.lwt.2023.115119

Cited by 6 publications

(2 citation statements)

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“…The GC temperature program and mass spectrometry conditions were operated, and volatile compounds were identified using our previously reported methods [ 5 ]. The volatile compounds were semi-quantitatively analyzed according to the published methods [ 7 ]. The differential volatile compounds were analyzed using the partial least squares discriminant analysis (PLS-DA) by SIMCA (14.1) software, and VIP value (VIP ≥ 1) was performed to select the flavor markers of NXDQ [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

“…Daqu quality is affected by many factors [ 7 ], among which the fermentation temperature is the primary driver of microbial community changes causing differences in quality [ 8 ]. At present, daqu fermentation temperature is mainly controlled by an artificial turning operation, such as turning over the daqu bricks from upper to bottom or outside to center, and switching doors and windows by the skilled workers [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu

Hou,

Hui,

et al. 2024

Foods

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Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here, aiming to explore the discriminant characteristics of two grades of NXDQ, we studied the physicochemical properties, volatile compounds and microbial communities using HS-SPME-GC/MS and high-throughput sequencing technology. The NXDQ grades presented different physicochemical properties. Staphylococcus, Weissella, Lactobacillus and Thermoascus were dominant in the S grade (S-NXDQ), while Bacillus, Thermoactinomyces and Aspergillus were predominant in the N grade (N-NXDQ). Higher alcohols, aldehydes and ketones positively correlated with the bacterial biomarkers could be used as metabolic biomarkers for N-NXDQ; the S-NXDQ had a higher abundance of key enzymes involved in lactic acid and ethanol fermentation, while N-NXDQ had a higher abundance of key enzymes involved in amino acid synthesis and long-chain fatty acid and lipid metabolism. N-NXDQ and S-NXDQ had different microbial and metabolic biomarkers. These findings provide insight into the discriminant characteristics of different grades of NXDQ, a theoretical basis for rational evaluation of NXDQ, and effective information for quality improvement of daqu.

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Section: Methodsmentioning

confidence: 99%