AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Home Food Science Article
PDF (4.2 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Publishing Language: Chinese | Open Access

Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China

Fanshu XIANG1,2,3 , Wenchao CAI3, Longxin TIAN2,4, Juzhen LIU2,4, Jiaping ZHOU2,4, Mingbo YE5, Chunhui SHAN3, Zhuang GUO1,2,4 ( )
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang 441053, China
College of Food Science, Shihezi University, Shihezi 832000, China
Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang 441053, China
Hubei Dongfangmingzhu Wine Co. Ltd., Xiangyang 441053, China
Show Author Information

Abstract

The fungal community structure and flavor quality of white, yellow and black high-temperature Daqu from company A in Xiangyang, China were analyzed using MiSeq high-throughput sequencing and electronic nose technology. The sequencing results showed no significant differences in the α-diversity or β-diversity of fungal community among different colored Daqu (P > 0.05); the dominant fungal genera belonged to Ascomycota including Thermomyces (36.50%), Thermoascus (27.15%), Saccharomycopsis (9.23%) and Dipodascus (1.19%), and Mucoromycota including Aspergillus (9.36%), Rhizopus (1.44%) and Rhizomucor (1.03%). The electronic nose exhibited high sensor responses to volatile organic sulfides, terpenoids, hydroxides and ethanol and low sensor responses to aromatic substances in high-temperature Daqu; the Mann-Whitney test revealed significantly higher sensor responses to aromatic substances (P < 0.01) and lower sensor responses to the other aroma components (P < 0.05) in yellow than black Daqu. In addition, based on the fungal sequence data from the MG-RAST database for three different colored high-temperature Daqu produced by company B, comparative analysis of the fungal community structure of high-temperature Daqu produced by companies A and B was carried out. It was found that there were highly significant differences (P < 0.01) in the α-diversity and β-diversity of fungal community between Daqu produced by the two companies, and the results of cluster analysis showed that the Mahalanobis distance between the different colored high-temperature Daqu from the same company was closer. Finally, in this study, four strains of S. fibuligera were isolated from high-temperature Daqu produced by company A by traditional pure culture method. In conclusion, there was a significant difference between the fungal communities of high-temperature Daqu produced by companies A and B, which was greater than the difference between different colored high-temperature Daqu produced by the same company.

CLC number: TS261.1 Document code: A Article ID: 1002-6630(2023)24-0211-09

References

【1】
【1】
 
 
Food Science
Pages 211-219

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Close
Close
Cite this article:
XIANG F, CAI W, TIAN L, et al. Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China. Food Science, 2023, 44(24): 211-219. https://doi.org/10.7506/spkx1002-6630-20230327-255

520

Views

1

Downloads

0

Crossref

6

Scopus

4

CSCD

Received: 27 March 2023
Published: 25 December 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).