Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China
ABSTRACTHigh-throughput sequencing was used to elucidate the microbial community of strong-flavor Daqu (SFD) (surface and central parts) produced in different Chinese regions, moisture and other six kinds of quality indicators of SFD were detected. In addition, Spearman correlation coefficient was u...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2162974 |
| Summary: | ABSTRACTHigh-throughput sequencing was used to elucidate the microbial community of strong-flavor Daqu (SFD) (surface and central parts) produced in different Chinese regions, moisture and other six kinds of quality indicators of SFD were detected. In addition, Spearman correlation coefficient was used to identify the relationships between microbial community and quality indicators. In different sample groups of surface and central parts, the differential fungal genus was Alternaria, whereas differential bacteria genera were Weissella, Pediococcus and Leuconostoc. Spearman analysis showed that fungal genera Rhizopus, Stemphylium, and Alternaria were significantly positively correlated with saccharifying ability (p < .01), whereas Rasamsonia was significantly positively correlated with esterification ability (p < .01). Weissella, Pediococcus and Burkholderia were the bacterial genera significantly positively correlated with saccharification ability of SFD samples (p < .01). This study provides a reference for investigating the relationship between microbial community and quality indicators of SFD. |
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| ISSN: | 1947-6337 1947-6345 |