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Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions
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Mengjun CUI1, 2, Xianli REN3, Yurong WANG1, 2, Shouying SUN3, Zengqiang WANG3, Junyu REN3, Panhua YANG3, Zhuang GUO1, 2, *
Science and Technology of Food Industry | 2026, 47(3) : 190 - 199
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Science and Technology of Food Industry | 2026, 47(3): 190-199
• Bioengineering •
Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions
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Mengjun CUI1, 2, Xianli REN3, Yurong WANG1, 2, Shouying SUN3, Zengqiang WANG3, Junyu REN3, Panhua YANG3, Zhuang GUO1, 2, *
Affiliations
  • 1Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China
  • 2Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
  • 3Technical Center of Shandong Red Sun Wine Industry Group Co., Ltd., Jining 272499, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2025020150
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To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to analyze the fungal groups, flavor, and taste quality of high-temperature Daqu collected from the Luzhou and Jining regions. Sequencing results revealed that the predominant fungal groups in high-temperature Daqu samples from both regions were consistent. Thermomyces lanuginosus, Aspergillus proliferans, and Thermoascus crustaceus were identified as dominant species. In Luzhou, their average relative abundances were 45.97%, 16.96%, and 11.96%, respectively, while in Jining, they were 39.50%, 15.86%, and 11.76%, respectively. LEfSe analysis indicated that Aspergillus subversicolor and Thermoascus aurantiacus could serve as biomarkers for high-temperature Daqu in Luzhou and Jining areas, respectively. Electronic nose analysis revealed significantly higher levels of aromatic components and sulfides in high-temperature Daqu samples from Luzhou (P<0.05), whereas hydride content was significantly lower (P<0.05). Additionally, electronic tongue analysis showed significantly higher richness of high-temperature Daqu abundance in Luzhou (P<0.05) and significantly lower bitterness relative intensity (P<0.05). Correlation analysis demonstrated clear relationships between dominant fungal species in Daqu and flavor and taste characteristics. This study provides data support to elucidate variations in high-temperature Daqu fungal communities and sensory attributes across different regions.

high-temperature Daqu  /  PacBio SMRT sequencing  /  fungal taxa diversity  /  electronic nose  /  electronic tongue
崔梦君, 任宪礼, 王玉荣, 孙守营, 王增强, 任俊宇, 杨攀华, 郭壮. 不同地区高温大曲真菌群落结构与感官品质的差异性和相关性分析. 食品工业科技, 2026 , 47 (3) : 190 -199 . DOI: 10.13386/j.issn1002-0306.2025020150
Mengjun CUI, Xianli REN, Yurong WANG, Shouying SUN, Zengqiang WANG, Junyu REN, Panhua YANG, Zhuang GUO. Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 190 -199 . DOI: 10.13386/j.issn1002-0306.2025020150
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Year 2026 volume 47 Issue 3
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Article Info
doi: 10.13386/j.issn1002-0306.2025020150
  • Receive Date：2025-02-20
  • Online Date：2026-10-25
  • Published：2026-02-01
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  • Received：2025-02-20
Affiliations
    1Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China
    2Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
    3Technical Center of Shandong Red Sun Wine Industry Group Co., Ltd., Jining 272499, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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