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<p>To ensure quality stability of strong-flavor Daqu (SFD)—a key saccharification starter in Baijiu production—this study investigated the dynamic succession of fungal communities during fermentation and storage. Using high-throughput sequencing of samples from two production regions, we characterized changes in fungal communities and Physiochemical properties. Predominant genera included <i>Clavispora</i>, <i>Wickerhamomyces</i>, <i>Dipodascus</i>, <i>Thermomyces</i>, <i>Candida</i>, <i>Geotrichum</i>, <i>Aspergillus</i>, and <i>Thermoascus</i>. Correlation analysis revealed significant associations (P &lt; 0.05) between saccharification power and six genera (e.g., <i>Rhizopus</i> and <i>Blastobotrys</i>), and between liquefaction power and four genera (e.g., <i>Millerozyma</i> and <i>Lichtheimia</i>). This study elucidates the dynamic succession of the fungal community during the fermentation and storage of SFD, clarifying the relationship between the fungal community and physicochemical properties.</p>

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High-throughput profiling of fungal diversity and physicochemical dynamics in strong-aroma Daqu

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年9月26日

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  • Lan Chaohua,
  • Zhou Wei,
  • Zhou Xiaoli,
  • Guo Zhengxiang,
  • Peng Tao,
  • Jiang Renjie,
  • Wang Lingxiang,
  • Cheng Xinkai,
  • Ye Beiling,
  • He Chaojiu

摘要

To ensure quality stability of strong-flavor Daqu (SFD)—a key saccharification starter in Baijiu production—this study investigated the dynamic succession of fungal communities during fermentation and storage. Using high-throughput sequencing of samples from two production regions, we characterized changes in fungal communities and Physiochemical properties. Predominant genera included Clavispora, Wickerhamomyces, Dipodascus, Thermomyces, Candida, Geotrichum, Aspergillus, and Thermoascus. Correlation analysis revealed significant associations (P < 0.05) between saccharification power and six genera (e.g., Rhizopus and Blastobotrys), and between liquefaction power and four genera (e.g., Millerozyma and Lichtheimia). This study elucidates the dynamic succession of the fungal community during the fermentation and storage of SFD, clarifying the relationship between the fungal community and physicochemical properties.