Metagenomics and GC-IMSanalyses reveal microbial community differences and flavor characteristics among three types of Feng flavor Daqu

Hang Ying; Jie Yang; Liyue Yu; Jianping Wei; Qinglin Sheng; Yahong Yuan; Tianli Yue

doi:10.1016/j.foodres.2025.117551

Metagenomics and GC-IMSanalyses reveal microbial community differences and flavor characteristics among three types of Feng flavor Daqu

Food Res Int. 2025 Dec;221(Pt 4):117551. doi: 10.1016/j.foodres.2025.117551. Epub 2025 Sep 18.

Authors

Hang Ying¹, Jie Yang¹, Liyue Yu¹, Jianping Wei¹, Qinglin Sheng¹, Yahong Yuan¹, Tianli Yue²

Affiliations

¹ Department of Food Science and Technology, College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, College of Food Science and Technology, Northwest University, Xi'an 710069, China.
² Department of Food Science and Technology, College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: yuetl305@nwsuaf.edu.cn.

PMID: 41185305
DOI: 10.1016/j.foodres.2025.117551

Abstract

Feng flavor Baijiu is one of the four famous Baijiu in China, and its quality and flavor are closely related to the microbial flora. Daqu is a saccharifying agent and starter for the production of Feng flavor Baijiu. Different styles of Daqu (Hong-Xin Daqu, Huai-Rang Daqu, Qing-Cha Daqu) reflect different microbial community structures and functions. Understanding the relationship between the microbial characteristics of Daqu and flavor is challenging yet vital for improving Baijiu fermentation. This study used metagenomics combined with GC-IMS to systematically analyze the microbial characteristics and flavor features of three different styles of Feng flavor Daqu. The bacteria mainly include Bacillus, Lactococcus, Lactobacillus and Leuconostoc. Fungi mainly include Aspergillus, Rhizopus, Saccharomyces, Paecilomyces and Rasamsonia. Actinobacteria mainly included Saccharopolyspora and Streptomyces. The community structure and function of microorganisms in different styles of Daqu exhibited strong functional complementarity. The results indicated that the content of esters and alkenes in Qing-Cha Daqu was higher, mainly related to carbon metabolism and amino acid metabolism, and generated aromatic compounds through esterification reactions. While there were more aldehydes, ketones, and esters in Huai-Rang Daqu, mainly participating in enzymatic reactions and biosynthesis of cofactors, generating precursor substances for various aroma compounds. Moreover, the content of ethyl acetate and alkenes in Hong-Xin Daqu was higher, mainly participating in the glycolysis and tricarboxylic acid cycle, generating various alcohols and organic acids. This study revealed the complementary roles of the three styles of Daqu in Feng flavor Baijiu fermentation, providing valuable insights for product enhancement.

Keywords: Feng flavor baijiu; Flavor; Function; Metagenomics; Microbial community.

MeSH terms

Alcoholic Beverages* / analysis
Alcoholic Beverages* / microbiology
Bacteria / classification
Bacteria / genetics
Bacteria / metabolism
China
Fermentation
Flavoring Agents
Food Microbiology*
Fungi / classification
Fungi / genetics
Fungi / metabolism
Gas Chromatography-Mass Spectrometry
Metagenomics* / methods
Microbiota*
Taste*

Substances

Flavoring Agents