高温大曲主体丝状真菌在原位条件的生长及产香功能特性研究OA

High-temperature Daqu is a saccharifying,fermenting,and aroma-producing agent in the production of Jiangxiangxing Bai-jiu.Its rich aroma affects the quality of Baijiu,but the aroma-producing functional microorganisms and flavor characteristics are still un-clear.This study focuses on the dominant filamentous fungi in high-temperature Daqu.Though high-throughput sequencing,cultivation and in situ simulated fermentation,the study systematically analyzed their taxonomic relationships and aroma-producing characteristics.The re-sults showed that Thermoascus(average relative abundance of 39.07％),Aspergillus(17.03％),Thermomyces(9.70％),and Paecilo-myces(5.84％)were the dominant filamentous fungi,and their cultivation and morphological characteristics were successfully described based on culturomics.Further studies had found significant differences in the tolerance of dominant filamentous fungi to temperature and pH,but could utilize multiple carbon sources.In situ solid-state fermentation indicated that Thermomyces lanuginosus and Thermoascus crustaceus performed well in pyrazines;Paecilomyces variotii was superior in aromatic compounds;Aspergillus oryzae was superior in furans and esters.This study provides an important theoretical basis for the development of functional microbial resources in high-temperature Daqu and the enhancement of microbial community functions.