Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Tan, Guangxun; Hu, Yuanliang; Huang, Yinna; Liu, Huanming; Dong, Weiwei; Li, Jing; Liu, Jianfeng; Peng, Nan; Liang, Yunxiang; Zhao, Siming

doi:10.1002/jib.595

Cited by 10 publications

(8 citation statements)

References 31 publications

(62 reference statements)

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“…High throughput sequencing technology has been widely used in the study of microorganisms in pit mud and Zaopei of CSFL [7][8][9]. It is often used to analyze the influence of microbial diversity and community structure on liquor quality in brewing process.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Gao

Zhang

2020

Foods

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As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.

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Section: Introductionmentioning

confidence: 99%

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Gao

Zhang

2020

Foods

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“…A previous study showed that the diversity of the bacterial community in PM samples was relatively stable in cellars aged 20–30 years. In cellars of 10–30 years, the relative abundance of Ruminococcaceae and Clostridium in PM increased, while that of Petrimonas and Firmicutes decreased ( Tan et al, 2020 ). In addition, the decrease in the relative abundance of Lactobacillus and the rapid increase in Clostridium and Aminobacterium in unique, absolute dominant bacteria indicated that the PM had become a high-quality pit that tended to mature ( Wang et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches

Sun

Xing

et al. 2020

Front. Microbiol.

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The Baijiu-making microbiota has an important role in the alcohol production, flavor, and character of Baijiu. 16S rRNA gene sequencing revolutionized the understanding of Baijiu-making microbiota. In this study, nine phyla, 23 classes, 49 orders, 99 families, and 201 genera were detected in pit muds (PMs) by 16S rRNA gene sequencing. Firmicutes and Bacteroidetes predominated (>99%). At the order level, Clostridiales, Bacteroidales, and Bacillales predominated (>92%). At the genus level, Hydrogenispora , Petrimonas , Proteiniphilum , and Sedimentibacter predominated. The pure culture of Baijiu-making prokaryotes was essential to elucidating the role of these microbes in the fermentation of Baijiu. According to the theory of microbial culturomics, a culturing approach with multiple culture conditions was adopted, combining 16S rRNA gene sequencing. We identified 215 prokaryotic strains, which were assigned to 66 species, 41 genera, four phyla, and 19 potential new species. Gas conditions were key factors in culturomics. In addition, culturomics significantly increased the number of species isolated from the fermentation PM compared with previous reports. With culturomics, the diversity spectrum of culturable bacteria in the PM was increased 273.33% at the genus level. This study confirms the complementary role of culturomics in the exploration of complex microbiota.

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“…The non-culture method can be employed to detect more microorganisms compared with the culture method, which objectively re ects the microbial composition of samples [17] . In contrast, high-throughput sequencing (HTS) technology is the preferred method for the analysis of pit mud [18,19] . HTS methods have been extensively used, in an attempt to obtain a more comprehensive analysis of microbial diversity [20] .…”

Section: Introductionmentioning

confidence: 99%

Analysis of Microbial Community Structure and Volatile Compounds in the Pit Mud Used for Manufacturing Taorong-type Baijiu Based on High-Throughput Sequencing

Liu¹,

Sun²,

Hou³

et al. 2021

Preprint

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In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits in Henan Yangshao Liquor Co., LTD. Besides, high-throughput sequencing (HTS) technology was adopted to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminarily qualitative analysis through headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results of HTS demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom), respectively. The qualitative analysis results of volatile compounds demonstrated that a total of 78 kinds of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 kinds in the pit mud from F-S, G-Z, H-X and I-D, respectively. Ester and acid were the two main components in the pit mud. Meanwhile, the correlation between microorganisms and main volatile compounds in the pit mud was analyzed. Moreover, Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge group were found for the first time in the pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theoretical foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.

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Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Cited by 10 publications

References 31 publications

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches

Analysis of Microbial Community Structure and Volatile Compounds in the Pit Mud Used for Manufacturing Taorong-type Baijiu Based on High-Throughput Sequencing

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