Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor <i>Daqu</i>.

ABSTRACT: Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process conditions, and flavor development during high-temperature fermentation remain unclear. We investigated Daqu fermentation by integrating high-throughput sequencing, monitoring of physicochemical parameters, and analysis of volatile compounds. Fermentation temperature showed three phases: rapid rise, fluctuating plateau, and gradual decline. High temperatures were associated with increased thermophilic microbes such as Bacillus and Thermoascus and with higher levels of reducing sugars and amino acid nitrogen; amylase, protease, and other hydrolase activities were detected. Bacterial composition varie

SUBMITTER: Chen Y 

PROVIDER: S-EPMC12561397 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature