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<p><i>Daqu</i> is critical for <i>Baijiu</i> quality, and bioaugmentation is an effective strategy for improving its properties. Although <i>Staphylococcus</i> is a dominant bacterial genus in high-temperature <i>Daqu</i>, its diversity and functional roles remain poorly understood. In this study, 35 <i>Staphylococcus</i> strains spanning nine species were isolated from high-temperature <i>Daqu</i>, and 31 strains tested negative for coagulase, hemolytic, and amino acid decarboxylase activities. Five strains exhibited high protease and/or lipase activities, among which <i>S. saprophyticus</i> NHY-25 produced the highest levels of total flavor (4959.79 ± 732.01&#xa0;μg/L) and acetoin (1244.32 ± 242.06&#xa0;μg/L). NHY-25 also demonstrated tolerance to high temperature, acidity, and ethanol, without detectable antibiotic resistance. Whole-genome sequencing revealed complete biosynthetic pathways for acetoin, 2,3-butanediol, and tetramethylpyrazine, while genomic safety assessment identified no virulence genes and only a few intrinsic antibiotic resistance genes (<i>alrR</i>, <i>norA</i>, <i>mgrA</i>, <i>gyrA</i>). These findings support the potential application of <i>S. saprophyticus</i> NHY-25 for <i>Daqu</i> quality improvement.</p>

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Technological and safety characterization of Staphylococcus saprophyticus NHY-25 isolates from high-temperature Daqu, a starter of Jiangxiangxing Baijiu

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Fenglian Zeng,
  • Xingxing Deng,
  • Yingdong Pan,
  • Luolin Bao,
  • Xin Xie,
  • Bangnian Xu,
  • Chan Zhang,
  • Chi Zhao,
  • Feng Xie,
  • Ying Huang,
  • Hongbo Yang,
  • Yu Mu

摘要

Daqu is critical for Baijiu quality, and bioaugmentation is an effective strategy for improving its properties. Although Staphylococcus is a dominant bacterial genus in high-temperature Daqu, its diversity and functional roles remain poorly understood. In this study, 35 Staphylococcus strains spanning nine species were isolated from high-temperature Daqu, and 31 strains tested negative for coagulase, hemolytic, and amino acid decarboxylase activities. Five strains exhibited high protease and/or lipase activities, among which S. saprophyticus NHY-25 produced the highest levels of total flavor (4959.79 ± 732.01 μg/L) and acetoin (1244.32 ± 242.06 μg/L). NHY-25 also demonstrated tolerance to high temperature, acidity, and ethanol, without detectable antibiotic resistance. Whole-genome sequencing revealed complete biosynthetic pathways for acetoin, 2,3-butanediol, and tetramethylpyrazine, while genomic safety assessment identified no virulence genes and only a few intrinsic antibiotic resistance genes (alrR, norA, mgrA, gyrA). These findings support the potential application of S. saprophyticus NHY-25 for Daqu quality improvement.