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Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences

Summary

Daqu is a special fermentation starter used to make Baijiu, a traditional Chinese alcohol. Researchers analyzed fungi in 296 Daqu samples from across China using advanced DNA sequencing technology. They identified 86 different fungal species and found that the types of fungi present depend on both the temperature during fermentation and the geographic region where the Daqu is made. These findings could help improve the quality and consistency of Baijiu production.

Background

Daqu is a fermentation starter used in Baijiu production that is created through spontaneous solid-state fermentation and contains numerous microbes and enzymes. Previous studies have identified fungal communities in Daqu mainly at the genus level due to limited taxonomic resolution of second-generation sequencing technologies. This study aims to provide species-level identification across diverse Daqu types from multiple regions.

Objective

This study employed full-length ITS metabarcoding using PacBio sequencing technology to investigate fungal diversity in 296 Daqu samples across three types and 10 provinces in China. The objective was to uncover fungal species composition and diversity at the species level and examine associations with Daqu type and geographic origin.

Results

A total of 86 fungal species or species groups were identified from 488 ASVs. Ascoideales, Pichiales, Mucorales, and Eurotiales orders accounted for 95.92% of the fungal community. Fungal communities differed significantly among the three Daqu types and by geographic origin, with species-specific enrichment patterns identified for each type and region.

Conclusion

This comprehensive species-level analysis of fungal communities in Daqu across multiple regions reveals distinct fungal profiles associated with different Daqu types and geographic origins. The identified biomarker species and regional variations provide insights for optimizing fermentation processes and improving Baijiu production quality and safety.
  • Published in:Mycology,
  • Study Type:Observational Study,
  • Source: 10.1080/21501203.2025.2460495, PMID: 40937140
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