Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.

ABSTRACT: Nong-flavor (NF) Daqu, a critical fermentation starter for traditional Baijiu, harbors diverse starch-degrading enzymes with poorly characterized functional dynamics. This study transcended traditional quality assessments by developing molecular approaches to dissect starch-hydrolyzing enzyme genes. Specific and degenerate primers targeting glucoamylase, α-amylase, and α-glucosidase genes were designed, and key genes were qualitatively identified with distinct distributions among NF Daqus and unique presences between JXL and HB Daqu. Quantitative PCR revealed six genes with elevated expression in JXL Daqu versus HB Daqu, and which peaked during late fermentation in both Daqus. Metagenomics identified greater enzymatic diversity in HB Daqu. Phylogenetic clustering confirmed evolutionary con

SUBMITTER: Jiang Y 

PROVIDER: S-EPMC12469301 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature