TABLE 2.

Eight physical and chemical properties evaluated in the four high-temperature Daqu samples.

Properties	QW	QB	QY	QR
Moisture (%)	12.86 ± 0.03A	10.58 ± 0.11B	12.54 ± 0.02A	13.00 ± 0.10A
Acidity (mmol/10 g)	13.27 ± 0.00D	16.93 ± 0.26A	15.56 ± 0.00B	14.64 ± 0.00C
Amino acid nitrogen (g/Kg)	2.03 ± 0.01A	1.48 ± 0.06C	1.39 ± 0.02C	1.53 ± 0.01B
Liquefaction (g/g.h)	137.43 ± 0.05A	133.17 ± 0.05C	137.12 ± 0.07B	137.09 ± 0.16B
Saccharification (ma/g.h)	16.40 ± 0.26C	44.00 ± 0.36B	56.00 ± 0.09A	58.00 ± 1.25A
Protease activity (u/g)	168.06 ± 0.02A	33.02 ± 0.00D	67.28 ± 0.01B	41.61 ± 0.03C
Fermenting ability(g/0.5g.72h)	0.26 ± 0.01C	0.32 ± 0.01A	0.29 ± 0.01B	0.15 ± 0.01D
Esterifying ability (mg/g)	42.01 ± 0.69C	84.76 ± 0.48B	35.54 ± 0.60D	143.87 ± 0.33A

ABCD is a significant marker and A indicates the maximum. The same mark letter indicates no significant difference, and different letter marks indicate significant difference.