@article{XIANG2023, 
author = {Fanshu XIANG and Wenchao CAI and Longxin TIAN and Juzhen LIU and Jiaping ZHOU and Mingbo YE and Chunhui SHAN and Zhuang GUO},
title = {Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China},
year = {2023},
journal = {Food Science},
volume = {44},
number = {24},
pages = {211-219},
keywords = {high-temperature Daqu, MiSeq high-throughput sequencing, electronic nose, fungal community structure, yeast},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230327-255},
doi = {10.7506/spkx1002-6630-20230327-255},
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.}
}