Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Zheng, Jia; Liang, Ru‐Ping; Zhang, Liqiang; Wu, Chongde; Zhou, Rongqing; Liao, Xuepin

doi:10.1016/j.foodres.2013.07.058

Cited by 91 publications

(120 citation statements)

References 39 publications

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“…Besides differences in numbers of samples and sequence depth, this detection may be attributed to the V4 variable region of the 16S rRNA gene used in this study, which displayed the highest number of correctly classified sequences compared to the numbers for other variable regions (33). Moreover, Firmicutes, Euryarchaeota, Bacteroidetes, Proteobacteria, and Actinobacteria have been identified as abundant phyla in FPMs (7,8,10), which was corroborated by our study.…”

Section: Discussionsupporting

confidence: 81%

“…To our knowledge, caproic acid-producing Clostridium sp. has been used as a bioaugmentation agent for improving the CSAL quality (2,10). The relative and/or absolute abundances of the above-mentioned clostridial taxa generally increased with FPM quality improvement (Table 1; see also Table S7 in the supplemental material), which may provide a reasonable explanation for the practical experience that the production of high-quality liquor with high levels of volatile flavor substances (i.e., butyrate, caproate, and their ethyl esters) is based only on high-quality FPMs.…”

Section: Figmentioning

confidence: 99%

See 1 more Smart Citation

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Ren

et al. 2016

Appl Environ Microbiol

146

139

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Fermentation pit mud, an important reservoir of diverse anaerobic microorganisms, is essential for Chinese strong-aroma liquor production. Pit mud quality, according to its sensory characteristics, can be divided into three grades: degraded, normal, and high quality. However, the relationship between pit mud microbial community and pit mud quality is poorly understood, as are microbial associations within the pit mud ecosystem. Here, microbial communities at these grades were compared using Illumina MiSeq sequencing of the variable region V4 of the 16S rRNA gene. Our results revealed that the pit mud microbial community was correlated with its quality and environmental factors. Species richness, biodiversity, and relative and/or absolute abundances of Clostridia, Clostridium kluyveri, Bacteroidia, and Methanobacteria significantly increased, with corresponding increases in levels of pH, NH 4 ؉ , and available phosphorus, from degraded to high-quality pit muds, while levels of Lactobacillus, dissolved organic carbon, and lactate significantly decreased, with normal samples in between. Furthermore, 271 pairs of significant and robust correlations (cooccurrence and negative) were identified from 76 genera using network analysis. Thirteen hubs of cooccurrence patterns, mainly under the Clostridia, Bacteroidia, Methanobacteria, and Methanomicrobia, may play important roles in pit mud ecosystem stability, which may be destroyed with rapidly increased levels of lactic acid bacteria (Lactobacillus, Pediococcus, and Streptococcus). This study may help clarify the relationships among microbial community, environmental conditions, and pit mud quality, allow the improvement of pit mud quality by using bioaugmentation and controlling environmental factors, and shed more light on the ecological rules guiding community assembly in pit mud. Chinese strong-aroma liquor (CSAL), a traditional alcoholic beverage, accounts for Ͼ70% of both national liquor industry production (12 billion liters) and sales volume ($80 billion) (1, 2). Its production is a typical recycling process using solid-state fermentation. In brief, fermented grains obtained from the last fermentation round are mixed with crushed raw materials (sorghum, wheat, corn, rice, and sticky rice) for distillation to give CSAL (3). After cooling, the steamed mixture is supplied with a 10 to 20% (wt/wt) Daqu starter. Next, the above-mentioned mixture is placed into a fermentation vessel (underground cuboid soil pit, 2 m wide by 3 m long by 2 m deep), sealed, and anaerobically fermented for about 60 days at 28 to 32°C (2). The inside walls of the pit are covered with fermentation pit mud (FPM), which is prepared initially by incubating the mixture of clay, spent grain, bean cake powder, and fermentation bacteria (e.g., Clostridium spp.) (2). After fermentation, the fermented grains taken out of the pit are distilled to give liquor after new raw materials are supplied, and then the mixture is applied to the next round of fermentation, as described above. It is widely believe...

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Section: Discussionsupporting

confidence: 81%

Section: Figmentioning

confidence: 99%

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Ren

et al. 2016

Appl Environ Microbiol

146

139

View full text Add to dashboard Cite

show abstract

“…[15,23] A total of 40 and 35 compounds were determined in HQW and WQW during brewing (Table 1), respectively. GC-MS data of the third day and twelfth day representing the primary fermentation and secondary fermentation are also listed, respectively.…”

Section: Identification and Determination Of Volatile Flavour Compounmentioning

confidence: 99%

“…Thus, changes in volatile compounds and microorganisms during brewing need to be studied to improve the aroma quality of Chinese rice wine. A number of previous reports had studied intensively the microorganism diversity of HQW during fermentation [14][15][16][17][18][19] and the aroma profiles of WQW. [20][21][22][23] Nevertheless, articles on the specific aroma profiles in HQW are still very scarce.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…The Clostridium strains favorably ferment starch materials and typically produce a solvent mixture of acetone, butanol and ethanol [21]. Moreover, Clostridium was reported as important microorganism in the pit mud of Chinese liquor [22]. In addition, it should be noted that 2 proteins (ATP synthase subunit alpha and Elongation factor Ts), 1 protein (Cytochrome c-556), and 1 protein (Elongation factor 2) were identified from Nitrobacter winogradskyi, Agrobacterium tumefaciens and Neurospora crassa, respectively.…”

Section: Bacillus Species Including B Subtilis B Licheniformis Anmentioning

confidence: 99%

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

Wu¹,

Deng²,

He³

et al. 2016

J Proteomics Bioinform

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Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Cited by 91 publications

References 39 publications

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

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