AI Article Synopsis
- - A fortified Daqu (FF Daqu) was created using a high cellulase-producing strain, leading to significant improvements in its saccharification, liquefaction, and cellulase activity compared to traditional Daqu (CT Daqu).
- - While the overall flavor profile of FF Daqu remained similar to that of CT Daqu, it showed lower levels of higher alcohols and a higher percentage of dominant active microbial species (85.08% vs. 63.42%).
- - In a simulated baijiu brewing process, the use of FF Daqu resulted in a 3.36% increase in baijiu yield when compared to traditional methods.
Article Abstract
In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing , and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were and , respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11043814 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101382 | DOI Listing |
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