Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area

LONG Shuchang; GE Dongying; CAI Wenchao; LIU Zhongjun; SONG Ziyun; GUO Qianzhang; GUO Zhuang

doi:10.13386/j.issn1002-0306.2022080264

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 115-120. > DOI: 10.13386/j.issn1002-0306.2022080264

LONG Shuchang, GE Dongying, CAI Wenchao, et al. Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area[J]. Science and Technology of Food Industry, 2023, 44(17): 115−120. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080264.

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Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area

LONG Shuchang^{1, 2,},
GE Dongying^{1, 2},
CAI Wenchao^{1, 2},
LIU Zhongjun^{2, 3},
SONG Ziyun⁴,
GUO Qianzhang⁴,
GUO Zhuang^{1, 2, ,}

1.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
2.
Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China
3.
Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China
4.
Shanxi Laoxiongshan Wine Industry Co., Ltd., Changzhi 047100, China

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Received Date: August 23, 2022
Available Online: July 04, 2023

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Abstract

Abstract

In this study, the physicochemical characteristics and bacterial taxa of 11 fen-flavor Daqu samples from Changzhi, Shanxi Province were analyzed using a combination of physicochemical analysis and MiSeq high-throughput sequencing, and the correlation between them was revealed. The physicochemical analysis showed that the variation coefficients of amino acid nitrogen, liquefaction power and alcoholization power of different fen-flavor Daqu samples were greater than 15%, with the largest difference in liquefaction power and the smallest difference in ash. MiSeq high-throughput sequencing analysis found that the bacterial genera presented in all samples with an average relative content >1.0% were Aquabacterium, Pelomonas, Bacillus, Ralstonia, Sphingomonas, Burkholderia, Methylobacterium and Bradyrhizobium, and a large number of bacterial taxa were shared among the different samples. Correlation analysis revealed that Sphingomonas showed a significant positive correlation with protein content (P<0.05) and a significant negative correlation with acidity (P<0.05), Ralstonia showed a significant positive correlation with both water activity and esterification power (P<0.05), and Pelomonas and Aquabacterium both showed a significant positive correlation with water activity (P<0.05). It is evident that there are a large number of shared bacterial taxa among the different fen-flavor Daqu, and there is a correlation between bacterial taxa and some physicochemical properties of Daqu.
- Changzhi,
- fen-flavor Daqu,
- physicochemical properties,
- bacterial taxa

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References (25)

References

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