Effects of Aging on the Quality of Roasted Sesame-like Flavor Daqu

Overview

Journal BMC Microbiol

Publisher Biomed Central

Specialty Microbiology

Date 2020 Mar 29

PMID 32216749

Citations 11

Authors

Guangsen Fan

Zhilei Fu

Chao Teng

Pengxiao Liu

Qiuhua Wu

Md Khondakar Raziur Rahman

Xiuting Li

Affiliations

Soon will be listed here.

Abstract

Background: 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.

Results: 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.

Conclusions: 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.

Citing Articles

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Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.

Wu Y, Chen H, Sun Y, Huang H, Chen Y, Hong J Foods. 2023; 12(16).

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