ArticleCurrent microbiology2026
Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu.
Article in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In order to understand the influence of different parts of the low-temperature Daqu (LTD) on the fermentation of Jiupei. In this study, Jiupei was prepared separately using the peel and core of Houhuo LTD. The physicochemical properties, sensory characteristics, and microbial community structures of the two groups of Jiupei were subsequently analyzed using conventional physical and chemical assays, electronic tongue sensing, electronic nose sensing, and high-throughput sequencing. In terms of physicochemical indicators, the pH (3.08), protein content (5.97%), and reducing sugar content (3.70%) of peel-fermented Jiupei were significantly higher than those of core-fermented Jiupei (P < 0.05). In terms of taste, peel-fermented Jiupei exhibited significantly higher sourness, astringency, and aftertaste-A, whereas core-fermented Jiupei showed significantly stronger bitterness and umami intensity (P < 0.05). Moreover, core-fermented Jiupei was richer in aromatic compounds, whereas peel-fermented Jiupei contained higher levels of organic sulfides (P < 0.05). Finally, microbial analysis revealed that core-fermented Jiupei had significantly higher bacterial richness, bacterial diversity, and fungal diversity than peel-fermented Jiupei (P < 0.05). Notably, peel-fermented Jiupei was enriched with Lactobacillus (86.38%) and Saccharomycopsis (70.94%), while Bacillus (6.04%), Saccharomyces (29.32%), and Pichia (2.35%) showed dominance in core-fermented Jiupei (P < 0.05). Correlation analysis revealed that Lactobacillus, Bacillus, Lentilactobacillus, Saccharomycopsis, and Saccharomyces were the key genera influencing the physicochemical and sensory qualities of Jiupei. These findings demonstrate that core-fermented Jiupei exhibits richer microbial diversity, stronger umami taste, and higher aromatic compound levels. From this, it can be seen that Jiupei was prepared using the core of Houhuo LTD is beneficial for the growth of microorganisms and the formation of flavor quality in the Jiupei.
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