Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Chen, Li; Li, Yuzhu; Jin, Lan; He, Li; Ao, Xiaolin; Liu, Shuliang; Yang, Yong; Liu, Aiping; Chen, Shujuan; Zou, Likou

doi:10.7717/peerj.9122

Cited by 17 publications

(17 citation statements)

References 53 publications

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“…Olsen-P refers to acid soluble phosphorus and adsorbed phosphorus that can be utilized by microorganisms, they can provide energy to organisms, also constitute a major component of biofilms and nucleic acids, and participate in several biological metabolic pathways such as protein synthesis, esterification of acetic acid with ethanol ( Zhang M. et al, 2020 ). Humic acid is an important organic substance and a major component of humus, which is the main source of carbon, phosphorus, and nitrogen elements in soils and the main nutrients for PM microorganisms ( Chen et al, 2020 ; Zhang M. et al, 2020 ). NH 4 + , Olsen-P, and humic acid provide rapidly utilized nutrients such as nitrogen and phosphorus for microbial growth and reproduction in the environment, which in turn significantly affects the microbial diversity of PM ( Tao et al, 2014 ; Hu et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

et al. 2022

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Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, were investigated using Illumina MiSeq high-throughput sequencing and electronic nose technology. A total of 138 fungal genera affiliated with 10 fungal phyla were identified from 27 pit mud samples; of these, Saccharomycopsis, Aspergillus, and Apiotrichum were the core fungal communities, and Aspergillus and Apiotrichum were the hubs that maintain the structural stability of fungal communities in pit mud. The fungal richness and diversity, as well as aroma of pit mud, showed no significant spatial heterogeneity, but divergences in pit mud at different depths were mainly in pH, total acid, and high abundance fungi. Moisture, NH4+, and lactate were the main physicochemical factors involved in the maintenance of fungal stability and quality in pit mud, whereas pH had only a weak effect on fungi in pit mud. In addition, the fungal communities of pit mud were not significantly associated with the aroma. The results of this study provide a foundation for exploring the functional microorganisms and dissecting the brewing mechanism of strong flavor Baijiu in Xinjiang, and also contributes to the improvement of pit mud quality by bioaugmentation and controlling environmental physicochemical factors.

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Section: Discussionmentioning

confidence: 99%

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

et al. 2022

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“…Lactobacillus sp. play a dominant role in the fermentation process of light-aroma baijiu [6,25]. They can produce lactic acid and acetic acid via metabolism to maintain an acidic environment and reduce the diversity of microorganisms, thereby promoting fermentation of baijiu [26].…”

Section: Microbial Community Based On Highthroughput Sequencingmentioning

confidence: 99%

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Wang

Zhang

et al. 2021

Biotechnology & Biotechnological Equipment

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Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing. The results revealed that fungi accounted for the largest number of culturable microorganisms, followed by bacteria and molds. The diversity of bacteria and fungi first increased and then decreased, before increasing slightly at the late stage. Most microbial species came from the environment or raw materials, and the microbial community changed greatly during fermentation; thus, the dominant microorganisms in the starter might not be the dominant organisms during fermentation. The bacterial composition changed in a certain pattern, and the core microbes were lactic acid bacteria and Acetobacter pasteurianus. The composition of each genus was relatively uniform at the early stage, while Lactobacillus spp. were dominant at the late stage. Among them, Lactobacillus sp., which ranked first, had low initial abundance, before reaching 63.7% at the end. Four fungi, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Aspergillus sp. and Rhizopus oryzae, were dominant, accounting for 74.6%-93.6% of the species present, among which the first two accounted for 50.3%-81.2%. This study provides a basis for the mechanized production of Xiaoqu baijiu.

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“…It does not show degradation of earth color or ester aroma, and it has a moist, soft, and uniform texture. Samples were collected according to the stratified random method (Zheng et al 2013), and the sampling sites were based on the method adopted by a previous study (Chen et al 2020). In brief, samples were collected from three depths in each cellar (upper layer, 10 cm below the cellar surface; middle layer, 1.1 m below the cellar surface; and lower layer, collected after removing a 2-3-cm layer of pit mud from the cellar bottom).…”

Section: Sample Collectionmentioning

confidence: 99%

“…Technological progress has allowed more efficient and accurate identification of the microbial communities and functional capacities in different niches, including Daqu (a Chinese traditional fermentation starter) (Xie et al 2020), soil (Fan et al 2020), and parts of the body, such as the gut (Hou et al 2020) and skin (Rainer et al 2020). At present, this technology has also been applied in some studies related to pit mud microbes (Tao et al 2017;Chen et al 2020). However, these studies often collect pit mud samples from specific distilleries located in the same region.…”

Section: Introductionmentioning

confidence: 99%

“…gov/ biopr oject/? term= PRJNA 597727) (Chen et al 2020), a region known for the production of high-quality CSFB in China. This study could deepen our understanding of the compositions and functional characteristics of the prokaryotic community in pit mud from different distilleries in China and help further improve the quality of pit mud and CSFB.…”

Section: Introductionmentioning

confidence: 99%

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Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China

Hou

Wang

et al. 2022

Ann Microbiol

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Purpose The microbial community in the pit mud correlated closely with the quality of the final product of Chinese strong-flavored Baijiu (CSFB). However, environmental conditions and brewing processes can vary by region and distilleries. This may lead to differences in microbial composition and function in pit mud. Therefore, revealing the features of the pit mud microbial community structure and functions of different distilleries will provide key information for understanding the diversity and difference of microbes in the brewing of CSFB, which will be beneficial for the improvement of the quality of pit mud and CSFB in the future. Methods and results Illumina MiSeq sequencing of 16S rRNA gene amplicons was used to analyze the similarities and differences in microbial community structure and function in pit muds of different distilleries located in Shihezi (Xinjiang), Xiangyang (Hubei), and Yibin (Sichuan). At the genus level, Clostridium, Lactobacillus, Aminobacterium, Petrimonas, Syntrophomonas, Methanoculleus, Syntrophaceticus, Sedimentibacter, Caloramator, Ruminococcus, Bacillus, Methanosarcina, and Garciella were the dominated genera of pit muds. There were great differences in the composition of microorganisms in pit muds used by different distilleries. The significantly enriched prokaryotic microbiotas of pit muds collected in the distilleries of Xiangyang were mainly affiliated with Bacillus, Lactobacillus, and Croceifilum, and the relative abundance of methanogens, such as Methanomicrobia and Methanobacteria, were only significantly enriched in the pit mud collected from the distilleries of Yibin (P < 0.05). Functional analysis indicated that the difference of microbial composition in pit mud will further lead to significant differences in various metabolic functions. Conclusion The compositions and functions of dominant microorganisms in pit mud used for the production of CSFB by different enterprises across regions in China were greatly different, and there was a close relationship between the compositions and functions of microorganisms in pit mud. Therefore, it may be an effective method to improve CSFB fermentation processes by directionally regulating the microbial community functions of pit mud using specific strains.

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Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Cited by 17 publications

References 53 publications

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China

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