Fuente: PubMed "wine" Food Microbiol. 2026 Oct;139:105128. doi: 10.1016/j.fm.2026.105128. Epub 2026 Apr 23.ABSTRACTHigh-temperature Daqu, a key fermentation starter for Baijiu production, is significantly influenced by indigenous environmental microorganisms. To address quality variations across regions and explore strategies for quality enhancement, this study investigated the effects of supplementing functional microorganisms via Air Supplementation (AS) (spraying into Qu-room air) and Daqu Supplementation (DS) (adding into Daqu) on Daqu quality. Microbial communities and flavor compounds in High-Quality Daqu (HD) and Low-Quality Daqu (LD) were compared, revealing significant differences in the functional microbe Bacillus and the key flavor compound tetramethylpyrazine (TTMP). Two high-TTMP-yielding strains, Bacillus velezensis W7 and Bacillus licheniformis C11, were isolated from HD. These strains were supplemented into LD production via the two methods. Results showed that both methods perturbed the microbial community structure of LD. Fungi such as Paecilomyces were effectively inhibited by DS. The relative abundance of Bacillus was increased by DS. Crucially, the TTMP in Daqu of DS (13.93 ± 1.15 mg kg-1) was almost of 34-fold of that of the CK (0.41 ± 0.12 mg kg-1). In contrast, Air Supplementation (AS) had a limited impact on Daqu flavor. This study confirms that targeted supplementation of functional microorganisms is an effective strategy for directionally improving the flavor quality of Daqu, providing a feasible pathway for the standardization and quality upgrading of high-temperature Daqu production.PMID:42215208 | DOI:10.1016/j.fm.2026.105128