Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.

ABSTRACT: In strong-flavor Baijiu production, Daqu quality is crucial, yet grading often relies on subjective evaluation. This study compares physical and chemical properties, metal content, microbial composition, and metabolic profiles of three Daqu grades (P90, F90, S90) using a multi-omics approach. P90 exhibits superior esterification power and is dominated by Bacillus, Thermoactinomyce, and Thermomyces, with enhanced ester formation and aromatic precursor accumulation. Although S90 has higher microbial diversity, its lower abundance of key functional strains may limit fermentation efficiency and flavor compound production. PICRUSt analysis reveals grade-specific differences in carbohydrate, amino acid, and nucleotide metabolism pathways. Metabolomic pro

SUBMITTER: Ren H 

PROVIDER: S-EPMC12853057 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature