高温大曲发酵过程中微生物群落演替规律研究进展OA

As the saccharification and fermentation starter for brewing sauce-flavor(Jiangxiangxing)Baijiu,high-temperature Daqu is crucial to its flavor and quality.This paper elucidates the microbial community succession patterns and the contribution of the main functional microorganisms to the formation of important flavor compounds in high-temperature Daqu during the fermentation,and demonstrates the differences in microbial community structure between the outer crust(Qupi)and the inner core(Quxin)of Daqu,as well as between Daqu of varying colors,resulting from spatial variations within the Daqu itself and differences in the fermentation environment.This paper provides a theoretical basis and scientific evidence for the process optimization and quality control of high-temperature Daqu production,thereby contributing to the high-quality development of the traditional Baijiu brewing industry.