高温大曲中温度驱动的微生物组装与风味化合物变化：自适应共进化促进川芎嗪的高效生产

etramethylpyrazine (TTMP), a key flavor compound in high-temperature Daqu and Maotai-flavored liquor, exhibits unique pharmacological properties, imparting nutty and roasted aromas. This study was based on temperature driven microbial assembly and flavor compound dynamics in high-temperature Daqu, achieving efficient regulation of TTMP. First, the flavor compounds, microbial community, and physicochemical properties of Daqu were monitored. Correlation analysis showed a significant relationship between TTMP synthesis and temperature. Bacillus, Lacticaseibacillus, and Saccharomyces showed significant correlations with TTMP synthesis. Subsequently, these strains were selected to construct a multi-module TTMP-producing community. Given the sustained high-temperature conditions in Daqu fermentation, we developed a high-temperature-tolerant, high-yield synthetic community through temperature-adaptive coevolution. Final TTMP production in simulated fermentation reached 328.5 mg/kg, 1.8 times higher than the pre-evolutionary community (178.6 mg/kg). In conclusion, this study increased TTMP yield through synthetic communities and temperature-adaptive evolution, offering insights and strategies for the targeted regulation of Daqu flavor compounds.