In the world of traditional Chinese brewing, Daqu—a crucial starter culture—plays a pivotal role in the fermentation process, particularly for Jiang-flavor liquors. Recent research published in *Shipin Kexue* has shed new light on how different types of mother Daqu influence the fungal community and functional gene expression during fermentation, offering promising insights for the agriculture and brewing industries.
The study, led by SHI Hao and a team of researchers from Luzhou Pinchuang Technology Co., Ltd. and several universities in China, employed advanced techniques like metagenomics, flavoromics, and physicochemical analysis to understand the regulatory mechanisms at play. The findings reveal that the type of mother Daqu significantly affects the succession and stability of the fungal community, which in turn impacts the quality of the final product.
“Mother Daqu for yellow Daqu maintained a stable consortium dominated by Aspergillus, Ramsonia, and Talaromyces, resulting in high community homogeneity,” explained SHI Hao. This stability is crucial for consistent flavor profiles and quality in brewing. In contrast, mother Daqu for black and white Daqu showed significant shifts in the fungal community, indicating a more dynamic and potentially less predictable fermentation process.
The research also highlighted the importance of moisture as a key physicochemical factor influencing the fungal community. “Random forest modeling pinpointed moisture as an important physicochemical factor influencing the fungal community,” noted one of the co-authors. This finding could lead to more precise control over the fermentation environment, optimizing the brewing process and ensuring higher quality products.
The study’s implications extend beyond the brewing industry. Understanding the relationship between mother Daqu types, fungal communities, and functional genes can inform agricultural practices, particularly in the cultivation and selection of starter cultures. This knowledge could lead to more efficient and sustainable brewing processes, benefiting both small-scale artisans and large-scale producers.
Moreover, the research provides a practical foundation for optimizing the fermentation process and selecting excellent mother Daqu. “Our findings demonstrate that specific microbial consortia in mother Daqu drive fungal succession and metabolic functional differentiation, which in turn influence Daqu quality,” said SHI Hao. This could revolutionize the way brewers approach fermentation, leading to more consistent and high-quality products.
As the agriculture and brewing industries continue to evolve, this research offers a glimpse into the future of fermentation technology. By leveraging advanced techniques and a deeper understanding of microbial communities, producers can enhance their processes, improve product quality, and potentially reduce costs. The study, published in *Shipin Kexue*, represents a significant step forward in the field, with the potential to shape future developments in brewing and agriculture.
The collaborative effort involving Luzhou Pinchuang Technology Co., Ltd. (National Engineering Research Center of Solid-State Brewing), Sichuan University, Sichuan Normal University, and Sichuan Agricultural University underscores the importance of interdisciplinary research in driving innovation. As the industry continues to explore the complexities of fermentation, this study serves as a valuable resource for researchers, brewers, and agricultural professionals alike.