Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions

To compare the difference in fungi 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.