Metatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation
文献类型： 外文期刊
作者： Xu, Shanshan 1 ; Hu, Weiqi 1 ; Zhou, Hao 1 ; Xu, Boyang 1 ; Wang, Ruijuan 1 ; Liu, Wuyang 1 ; Zhang, Hui 4 ; Xu, Qinxiang 3 ; Liu, Yong-xin 1 ; Li, Xingjiang 1 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
2.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr,Genome Analysis L, 7 Pengfei Rd, Shenzhen 518120, Guangdong, Peoples R China
3.Anhui Kouzi Distillery Co Ltd, 9 South Xiangshan Rd, Huaibei 235199, Anhui, Peoples R China
4.China Rural Technol Dev Ctr, 54 Sanlihe Rd, Beijing 100045, Peoples R China
关键词： Jian-flavor Baijiu; Multiple-qu fermentation; Single-qu fermentation; Metatranscriptomic analysis; Microbiota
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 200 卷
页码：
收录情况： SCI
摘要： The unique process of "Multiple-qu fermentation" (MF) is essential for the formation of the Jian-flavor Baijiu, but the mechanisms behind its aroma development remain not fully understood. This study compared the effects of "Single-qu fermentation"(SF) and MF on Baijiu production to elucidate the microbial and metabolic interactions responsible for its distinct aroma. Firstly, significant differences were observed in the microbial communities of the two types of Daqu. Medium-temperature Daqu (MT-Daqu) had higher relative abundances of Bacillus, Thermoactinomyces, Thermoascus, and yeasts like Picha and Saccharomycopsis. In contrast, high-temperature Daqu (HT-Daqu) was dominated by thermophilic genera such as Kroppenstedtia, and Thermomyces. In MF, the addition of HT-Daqu promoted an increase in Acetilactobacillus, while simultaneously leading to a decline in Lactobacillus and Kazachstania. Metatranscriptomic analysis revealed that Acetilactobacillus, Lactobacillus, Kazachstania, and Saccharomyces were the primary transcriptionally active genera in Baijiu fermentation. In SF, elevated transcription levels of Lactobacillus promoted the synthesis of ethyl lactate, reaching a concentration of 19.32 mu g/L, compared to 7.33 mu g/L in MF. Conversely, in MF, elevated transcription levels of Acetilactobacillus, Saccharomyces, and Kazachstania enhanced the synthesis of acetate esters and medium-chain fatty acid (MCFA) ethyl esters, reaching 28.50 mu g/L and 195.84 mu g/L, compared to 15.77 mu g/L and 148.73 mu g/L in SF. These differences in microbial communities and transcriptional activity directly shape the synthesis of key flavor compounds, thereby enhancing the distinct sensory characteristics of Jian-flavor Baijiu. This study provides new insights into the microbial and metabolic dynamics driving MF's role in Jian-flavor Baijiu.
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