立式发酵曲与传统中高温曲质量差异性研究OA

As the core saccharification and fermentation agent of Baijiu brewing,the process optimization of Daqu is of great signifi-cance for enhancing liquor quality.This study compared the quality differences between vertical fermentation Daqu and traditional medium-high temperature Daqu through physicochemical analysis,high-throughput sequencing,and GC-MS techniques.Results showed that the fermentation force and moisture content of vertical fermentation Daqu were significantly higher than those of traditional medium-high tem-perature Daqu(P＜0.05).Microbial community analysis revealed lower bacterial abundance in vertical fermentation Daqu than in tradi-tional medium-high temperature Daqu.Flavor compound analysis identified 1.5 times higher total volatile flavor substances in traditional medium-high temperature Daqu than in vertical fermentation Daqu,with 30 key volatiles characterized by orthogonal projections to latent structures discriminant analysis(OPLS-DA)modeling.Ethyl palmitate was identified as the characteristic flavor marker of vertical fermen-tation Daqu.Correlation analysis confirmed Staphylococcus and Streptomyces as key flora influencing fermentation power and ethyl palmitate content.This study provides a theoretical basis for optimizing traditional medium-high temperature Daqu processes and regulating quality enhancement of vertical fermentation Daqu.