Editor in charge: Food Science
Original title: The team of Xu Yan and Fan Wenlai from the Brewing Microbiology and Applied Enzymology Laboratory of Jiangnan University has made important progress in the study of the high temperature Daqu metabolome
High-temperature Daqu is a saccharification and fermentation flavoring agent for brewing Maotai-flavor liquor, which has an important influence on the style and quality of Maotai-flavor liquor.
There are three types of high-temperature Daqu: Huangqu, Baiqu and Heiqu.
The phenotypes of the three types of Daqu are obviously different.
However, in the research of the three types of Daqu, there are still problems such as unclear metabolite composition and unclear fermentation performance at this stage.
This hinders the high-quality brewing of Maotai-flavor liquor.
In response to the above problems, the research team used non-targeted metabolomics technology to analyze 647 compounds in high temperature Daqu, including 401 volatile compounds mainly aromatic and pyrazines, and 246 mainly amino acids and organic acids.
Kind of hard to volatile compounds.
Based on the identification of Daqu metabolome, bioinformatics methods are used to enrich the metabolic pathways formed by Daqu substances, of which 21 pathways are the main pathways that cause the differences in the metabolic phenotypes of Daqu.
Combined with physical and chemical analysis, it is found that liquefaction power, saccharification power and pH are important factors driving the metabolic phenotype of Daqu.
After further multivariate statistical analysis, 48 biomarkers that can be used to distinguish different types of Daqu were identified, mainly alcohols, aromatic compounds and hard-to-volatile acids.
This study provides a theoretical basis for revealing the metabolic mechanism of Daqu, and promotes the effective application of different types of high-temperature Daqu and the high-quality brewing of Maotai-flavor liquor.
The above-mentioned research work has been awarded by the National Natural Science Foundation of China (30530055), the National Key Research and Development Program Project "Key Technology Research and Equipment Development for Traditional Brewed Food Manufacturing" (2016YFD0400503), and the National Light Industry Technology and Engineering First-Class Subject Independent Project (LITE2018-12), Jiangsu Province Graduate Research and Innovation Program (KYCX20_1817), supported by the Guizhou Provincial Department of Education's Science and Technology Top Talent Support Project (Qianjiaohe KY Zi  082)