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Corresponding Author(s)

王艳发（1989—），男，中粮营养健康研究院公司工程师，博士。E-mail：[email protected]

Abstract

[Objective] To explore the sources of the microbial community in Fuyu -flavor Daqu and to elucidate the key microorganisms in Daqu. [Methods] Fuyu -flavor Daqu was used as the research object, and high -throughput sequencing combined with microbial source -tracking techniques was employed to analyze the sources of microorganisms in Daqu. [Results] The microbial community structures of the Daqu crust and core were similar;however, there were substantial differences in their dominant taxa. Source -tracking results showed that bacteria on the Daqu crust were mainly derived from workers' hands (22.68%), the surface of koji -pressing machines (17.58%), the air around the koji -pressing machines (13.09%), the surface of shelves in fermentation rooms (10.69%), and wheat flour (10.39%). In contrast, bacteria in the Daqu core were mainly derived from the floor of fermentation rooms (22.60%) and the air in corridors outside the fermentation rooms (15.30%). Fungi on the Daqu crust were mainly derived from the surface of shelves in fermentation rooms (62.40%) and unknown environments (18.10%). The fungal community in the Daqu core was relatively stable and less affected by the initial production environment and microorganisms from raw and auxiliary materials, with a high proportion of unknown sources (95.00%). [Conclusion] Changes in temperature and humidity during the Daqu cultivation process are key factors affecting the fungal community structure in the core.

Publication Date

11-3-2026

First Page

13

Last Page

21

DOI

10.13652/j.spjx.1003.5788.2025.80973

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