Effect of different wheat varieties on the quality of high-temperature Daqu

Using 4 wheat varieties (TM198, TM184, ZM113 and FM8H) as raw materials, high-temperature Daqu (QTM198, QTM184, QZM113 and QFM8H) was prepared by same processes. The physicochemical properties, microbial community structure and volatile flavor compounds of the finished Daqu were tested and analyzed. The results showed that different varieties of wheat had no significant effect on the acidity of the Daqu (P>0.05), but significantly influenced its moisture and saccharification capacity (P<0.05). The dominant fungal genera in 4 high-temperature Daqu were Rasamsonia, Aspergillus, Talaromyces and Paecilomyces, respectively. The dominant bacteria genera in QTM198 were Saccharopolyspora, Clostridioides, Thermoactinomyces and Weissella, dominant bacteria genera in QTM184 were Thermoactinomyces, Weissella, Companilactobacillus and Clostridioides, dominant bacteria genera in QZM113 were Thermoactinomyces, Clostridioides, Weissella and Saccharopolyspora, and dominant bacteria genera in QFM8H were Thermoactinomyces, Bacillus, Weissella and Saccharopolyspora. A total of 134 volatile flavor compounds were detected from 4 high-temperature Daqu, the total content was the highest in QFM8H, among which the contents of ligustrazine and styrene were particularly prominent, the contents were 7.38 mg/kg and 293.88 mg/kg, respectively. The content of alcohols and phenols in QTM184 was the highest, which were 270.78 mg/kg and 12.45 mg/kg, respectively. The content of acids and esters substances in QTM198 was the highest, which were 34.12 mg/kg and 54.83 mg/kg, respectively.