Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation.

ABSTRACT: This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi fo

SUBMITTER: Dong W 

PROVIDER: S-EPMC10848165 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature