Analysis of the bacterial community in aged and aging pit mud of Chinese <i>Luzhou‐flavour</i> liquor by combined <scp>PCR‐DGGE</scp> and quantitative <scp>PCR</scp> assay

Liang, Huipeng; Li, Wenfang; Luo, Qingchun; Liu, Chaolan; Wu, Zhengyun; Zhang, Wenxue

doi:10.1002/jsfa.7013

Cited by 47 publications

(44 citation statements)

References 23 publications

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“…Firmicutes was clearly the predominant microorganisms in both the matured and degenerated pit mud as shown in Fig. and these results are in accord with many other research reports . Firmicutes is well‐known to be a syntrophic bacteria that can degrade volatile fatty acids, such as butyrate and its analogs and is represented mainly by the Clostridia and Bacilli.…”

Section: Discussionsupporting

confidence: 89%

“…The samples of degenerated pit mud formed a group, indicating that the bacterial community in the samples of degenerated pit mud showed a higher level of similarity. This was also observed by Liang et al . Although the pit mud samples were collected from different regions, the bacterial community in the degenerated pit mud was very similar.…”

Section: Discussionsupporting

confidence: 82%

“…Clostridiales produce organic acids, such as acetic acid, butyric acid and caproic acid, which are closely related to the synthesis of ethyl caproate, ethyl acetate and ethyl lactate, the major aromatic components in Luzhou‐flavour liquor . The percentage of Actinobacteria in the matured pit mud was greater than what was found in degenerated pit mud, and this was also reported by Luo et al and Liang et al . The Aminobacterium have been reported to be able to degrade selected amino acids and pyruvic acid by co‐culture with Methanobacterium .…”

Section: Discussionsupporting

confidence: 63%

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Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions

et al. 2016

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The bacterial community in the pit mud of a Luzhou‐flavour liquor distillery in different regions was analysed by combined polymerase chain reaction–denaturing gradient gel electrophoresis (PCR‐DGGE) and quantitative PCR (qPCR) in order to distinguish a matured and a degenerated pit mud, judged according to sensory and physicochemical characteristics. The phyla Firmicutes, Cloacimonetes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected. Firmicutes predominated in the pit mud. The diversity and homogeneity of the bacterial community in the matured pit mud were superior to those in the degenerated pit mud in the same distillery. There were significant differences in the bacterial community structure between the matured and degenerated pit mud. Moreover, the bacterial community in the degenerated pit mud samples was similar, which indicated that the bacterial community in the degenerated pit mud did not change within the two different regions. However, the bacterial community in matured pit mud samples was different, demonstrating that there were visible differences in the bacterial community between the samples of matured pit mud collected from the Luzhou‐flavour liquor distilleries in the two different regions. Notably, the quantity of Actinobacteria in the matured and the degenerated pit mud was found to be different by quantitative analysis. Potentially, the Actinobacteria could serve as an indicator bacteria to distinguish between matured and degenerated pit muds. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 82%

Section: Discussionsupporting

confidence: 63%

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Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions

et al. 2016

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“…The result of high‐throughput sequencing in this study found that the relative abundance of Ruminococcaceae and Clostridium IV increased as cellar age increased from 10 to 30 years. Previous studies found the abundance of Clostridium cluster IV increased with the increasing pit mud age and that the quantity of Clostridium cluster IV in aged pit mud was 1000‐fold greater .…”

Section: Discussionsupporting

confidence: 93%

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

Tan

Huang

et al. 2019

J. Inst. Brew.

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Zhijiang Baijiu is a Chinese strong flavour liquor produced using a traditional Chinese solid state fermentation involving microorganisms in pit mud on cellar walls. In this study, pit mud samples were collected from three different cellars in a Zhijiang Baijiu distillery ranging in age from 10 to 20 and 30 years. The bacterial communities were analysed using denaturing gradient gel electrophoresis, high‐throughput sequencing and quantitative real time PCR. These analyses showed that the diversity of the bacterial community in pit mud samples was relatively stable in cellars aged from 20 to 30 years old. High throughput sequencing also revealed that the relative abundance of seven core bacterial families and nearly half of the core bacterial genera were stable in 20 year‐old cellars. In cellars of 10 to 30 years, the relative abundance in pit mud of Ruminococcaceae and Clostridium cluster IV increased, while that of Petrimonas and an unclassified Firmicutes decreased. Real time PCR showed that aged pit mud contained more bacteria and Clostridium kluyveri than young pit mud. It is concluded that the bacterial communities in aged pit mud are more suitable for producing high quality Baijiu. © 2019 The Institute of Brewing & Distilling

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“…qPCR has been used for the accurate quantification of micro‐organisms in pit muds (Liang et al . ; Luo et al . ,b; Hu et al .…”

Section: Introductionmentioning

confidence: 99%

Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds

et al. 2017

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Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou‐flavour liquor by combined PCR‐DGGE and quantitative PCR assay

Abstract: There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not.

Cited by 47 publications

References 23 publications

Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions

Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions

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

Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds

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