| Autor: |
Cao, Runjie, Ma, Yesheng, Zhou, Qingwu, Du, Hai, Jin, Guangyuan, Yu, Xiaowei, Xu, Yan |
| Zdroj: |
Food Bioscience; June 2024, Vol. 59 Issue: 1 |
| Abstrakt: |
Medium-temperature Daquacts as a fermentation starter for strong-flavor Baijiu. However, there is limited research available in terms of its quality attributes and formation mechanisms. In this study, the distinct characteristics of different quality medium-temperature Daquwere examined using the novel Qu-omics techniques. Multivariate statistical analyses indicated that the high-quality strong-flavor medium-temperature Daquhad increased acidity and enzyme activity, with the most significant variation observed in acidic protease activity. We revealed for the first time that mucorpepsin derived from Rhizomucor pusilluswas the primary source of the acidic protease in high-quality Daquusing in-depth analysis. Volatile composition analysis revealed a positive correlation between nitrogenous and acidic substances with the predominant bacterial genera of Daqu, while a negative correlation was observed with the dominant fungal genera. The principal source of acidic compounds in Daquwas revealed to be lactic acid bacteria, and the inter-group differences in aromatic compounds were extremely significant (p < 0.001). The levels of phenylmethanol, phenylethanol, benzaldehyde, phenol, and 4-ethylguaiacol were significantly higher in high-quality Daqucompared to abnormal Daqu, while notably lower levels of phenylacetaldehyde, (±)-1-phenyl-2-propanol, phenylacetone, and other off-flavor substances were detected in high-quality Daquthan in abnormal Daqu(p < 0.05). |
| Databáze: |
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