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. 2024 Jul 8:15:1435765.
doi: 10.3389/fmicb.2024.1435765. eCollection 2024.

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

Dan Cao  1 , Jiali Lv  1 , Jingying Chu  1 , Shuangshuang Xu  1 , Chengyong Jin  2 , Yongli Zhang  2 , Yuhang Zhang  2 , Wen Zhang  1 , Jie Kang  3
Affiliations

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

Dan Cao et al. Front Microbiol. .

Abstract

Introduction: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear.

Methods: Based on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi.

Results: The results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), and Saccharomycopsis fibuligera (8.88%) were the dominant species in FHD. S. fibuligera, A. amstelodami, and T. aurantiacus were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of T. aurantiacus, A. amstelodami, B. licheniformis, and S. rectivirgula was positively associated with the esterifying power and liquefying power of FHD. The abundance of T. aurantiacus and A. amstelodami was positively correlated with the saccharifying power of FHD. The abundance of S. fibuligera was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of B. licheniformis, S. rectivirgula, T. aurantiacus, and S. fibuligera was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of S. fibuligera was positively correlated with the acids, esters, and hydrocarbons in FHD.

Discussion: These results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.

Keywords: Daqu quality formation; HS-SPME-GC-MS; PacBio sequencing; Qupi changes; fermentation characteristics; microorganisms; microscopic characterization; volatile metabolites.

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Conflict of interest statement

CJ, YoZ, and YuZ were employed by Shaanxi Xifeng Liquor Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
FHD preparation flow chart.
Figure 2
Figure 2
Test sample collection chart.
Figure 3
Figure 3
Dynamic changes in surface micro-characterization (A), internal micro-characterization (B), temperature (C), moisture content (D) of Qupi at nine points during the forming FHD from Qupi.
Figure 4
Figure 4
Changes in the α-diversity indices of bacteria (A) and fungi (B) at nine points of Qupi during the forming FHD from Qupi.
Figure 5
Figure 5
Community composition at the bacterial and fungi genus level (A,B) and species level (C,D) in Qupi at nine points during the forming FHD from Qupi.
Figure 6
Figure 6
Principal component analysis of bacterial (A) and fungi (B) community composition of Qupi during the forming FHD from Qupi; LEfSe-based marker analysis of Qupi bacteria (C) and fungi (D).
Figure 7
Figure 7
Graphs representing the PCoA analysis of volatile substances in Qupi during the forming FHD from Qupi (A), volatile substance classification (B), distribution of volatile substance types and relative contents (C,D), and distribution of important volatile substances in the Venn diagrams and thermograms (E,F).
Figure 8
Figure 8
KEGG pathway classification (A), analysis of the 11 key metabolic pathways (B) and related flavour formation pathways based on key metabolic pathways (C) during the forming FHD from Qupi.
Figure 9
Figure 9
Correlation analysis of Qupi microorganisms during the forming FHD from Qupi (A: bacteria, B: fungi); correlation analysis of dominant bacteria and fungi with fermentation characteristics, respectively (C: bacteria, D: fungi); correlation analysis of dominant bacteria and fungi with volatiles (E: bacteria, F: fungi); correlation analysis of four esters with dominant bacteria and fungi (G: bacteria, H: fungi).
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