Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu DOI Creative Commons
Chao Ren,

M. G. Zhao,

T. Xue

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1104 - 1104

Published: March 22, 2025

Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, classification method HX highly subjective, and functional differences microorganisms different grades are still unclear. In this study, metagenomics physiochemical analysis were used to compare three (top, first, second) clarify their brewing functions LFB. The results showed that a total 1556 genera 5367 species detected all samples. Bacteria fungi main HX, relative abundance bacteria above 4.5:1. Kroppenstedtia (11.43%), Leuconostoc (10.52%), Fructilactobacillus (9.00%) top HX. Although microbial community composition similar, each has specific structure macrogene characteristics, indicating they have functions. dominant top-grade first-grade mainly positively correlated with energy metabolism lipid metabolism, while second-grade carbohydrate amino acid metabolism. This study revealed fermentation effects LFB provided suggestions for scientific quality control

Language: Английский

Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity DOI

Zhiguang Lei,

Zhu Zhang, Jun Huang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106417 - 106417

Published: March 1, 2025

Language: Английский

Citations

0
Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu DOI Creative Commons
Chao Ren,

M. G. Zhao,

T. Xue

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1104 - 1104

Published: March 22, 2025

Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, classification method HX highly subjective, and functional differences microorganisms different grades are still unclear. In this study, metagenomics physiochemical analysis were used to compare three (top, first, second) clarify their brewing functions LFB. The results showed that a total 1556 genera 5367 species detected all samples. Bacteria fungi main HX, relative abundance bacteria above 4.5:1. Kroppenstedtia (11.43%), Leuconostoc (10.52%), Fructilactobacillus (9.00%) top HX. Although microbial community composition similar, each has specific structure macrogene characteristics, indicating they have functions. dominant top-grade first-grade mainly positively correlated with energy metabolism lipid metabolism, while second-grade carbohydrate amino acid metabolism. This study revealed fermentation effects LFB provided suggestions for scientific quality control

Language: Английский

Citations

0