In this study, the differences in physicochemical properties, microbial community structure, and metabolic characteristics between various fortified
Muqu and their corresponding high-temperature
Daqu (HTD) were investigated using multiphase detection methods. The results demonstrated that the physicochemical properties, community structure, dominant bacterial composition, and
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In this study, the differences in physicochemical properties, microbial community structure, and metabolic characteristics between various fortified
Muqu and their corresponding high-temperature
Daqu (HTD) were investigated using multiphase detection methods. The results demonstrated that the physicochemical properties, community structure, dominant bacterial composition, and metabolic components varied significantly among the different types of fortified HTD. The differences between HTDs became more pronounced when fortified HTD was used as
Muqu. Compared to HTD,
Muqu exhibited a more complex volatile profile, while HTD contained higher levels of characteristic non-volatile components. The cultivable bacteria count in
Muqu was significantly higher than that in HTD, while the cultivable fungi count was slightly lower than that in HTD. The fungal profiles in HTD were primarily associated with starch hydrolysis and ethanol synthesis, while bacterial activity was more prominent in
Muqu. Additionally, pyrazine synthesis was mainly attributed to fungi in
Muqu and bacteria in HTD. Source Tracker analysis indicated that 8.11% of the bacteria and 26.76% of the fungi originated from
Muqu. This study provides a theoretical foundation for the controlled production of HTD, contributing to improvements in its quality and consistency.
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