Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu.
Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Fan Yang, Xingqian Ye
Abstract
There are three types of Daqu produced during the fermentation of Moutai Daqu , which are named as white, yellow and black Daqu . However, in-depth studies for them are lacking. Herein, the high-throughput sequencing and metabolomics techniques were used to analyze the differences in Moutai Daqu. The findings indicated that the predominant microorganisms in yellow and white Daqu were Kroppenstedtia and Bacillus , while Oceanbacillus and Scopulibacillus emerged as the primary microorganisms in black Daqu . Further exploration revealed that white and black Daqu played important roles in the liquefaction and saccharification processes. Besides, the results of metabolomics reveals that yellow and black Daqu exhibit a higher abundance of up-regulated amino acids and fatty acids, which exert a more significant effect on Moutai Baijiu flavor and bioactivity. This study reveals the differences among the three types of Moutai Daqu through comprehensive analysis, which provides technical support for improving the quality of Moutai Daqu . • Yellow Daqu had the lowest bacterial community richness and diversity among the three types of Moutai Daqu . • Kroppenstedtia and Bacillus were characteristic genera of yellow and white Moutai Daqu respectively. • Oceanobacillus and Virgibacillus were characteristic genera of black Moutai Daqu. • Black and yellow Daqu contribute more to the flavor and functional activity of Moutai Baijiu. • White Daqu contribute more to the yield of Moutai Baijiu.