襄阳地区中温大曲细菌多样性及其滋味品质解析OA

This study employed high-throughput sequencing and conventional culture methods to systematically investigate the bacteri-al community structure and main lactic acid bacteria populations in medium-temperature Daqu(MTD)from Xiangyang,Hubei.In addi-tion,the taste quality was evaluated using electronic tongue technology.Results revealed that at the genus level,the core dominant bacteri-al genera in MTD were Weissella(38.65％),Lactobacillus(22.67％),Staphylococcus(7.28％),Pediococcus(4.19％),and Leu-conostoc(3.88％).Among these,lactic acid bacteria accounted for an average relative abundance of 69.39％across all samples,occup-ying an absolute dominant position.Results from traditional cultivation methods indicated that Weissella cibaria was the most abundant lac-tic acid bacterium in MTD from the Xiangyang region.Functional analysis of the microbiota revealed that bacteria in MTD played a crucial role in the utilization of carbohydrates and proteins.Notably,besides conventional functional brewing microbiota,bacteria potentially capa-ble of producing unfavorable flavors,such as Streptomyces,were detected at notable proportions,indicating the need for enhanced control of such microorganisms during Daqu production.Regarding taste quality,electronic tongue analysis revealed that sourness,saltiness,uma-mi,and fullness exhibited the highest response values among the MTD samples.The most pronounced variation between different Daqu blocks was observed in sourness attributes.These differences may be closely associated with the heterogeneity of microbial metabolic activi-ties.This study enhances the understanding of the bacterial community structure of MTD in the Xiangyang region and its relationship with taste quality.It also provides certain theoretical support for regional distilleries to improve their Daqu production processes,offering certain guidance for the modernization of traditional brewing techniques.