Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud

Zhang, M.; Wu, Xuefeng; Mu, Dongdong; Yang, Wenyu; Jiang, Suwei; Sun, Wei; Shen, Yi; Cai, Jiwen; Zheng, Zhi; Li, X.

doi:10.1111/lam.13380

Cited by 21 publications

(29 citation statements)

References 34 publications

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“…The microbiota of any environment or fermentation system is subject to the physicochemical factors of their surroundings, which is also the rationale for continuous domestication, enrichment and elimination of microorganisms in PM. Previous studies have consistently identified the pH of PM as the most influential and broad-ranging physicochemical factor on microbiota and a pivotal environmental stress role in the directed evolution of PM microbiota (Tao et al, 2014;Hu et al, 2016;Zhang M. et al, 2020). The pH of PM would significantly affect the reproduction of microorganisms and their involved biochemical reactions, and an appropriate pH could not only promote alcoholic fermentation, but also facilitate the formation of aroma precursors in SFB to improve product quality (Zhang M. et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies have consistently identified the pH of PM as the most influential and broad-ranging physicochemical factor on microbiota and a pivotal environmental stress role in the directed evolution of PM microbiota (Tao et al, 2014;Hu et al, 2016;Zhang M. et al, 2020). The pH of PM would significantly affect the reproduction of microorganisms and their involved biochemical reactions, and an appropriate pH could not only promote alcoholic fermentation, but also facilitate the formation of aroma precursors in SFB to improve product quality (Zhang M. et al, 2020). Interestingly, the present study found a very weak effect of pH on fungal communities in PM (Figure 6B).…”

Section: Discussionmentioning

confidence: 99%

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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%

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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“…Ethyl caproate ranks rst with respect to the content of esters, with its content in the pit mud from F-S, G-Z, H-X and I-D being 0.67%, 3.94%, 0.06% and 9.23% respectively. It is mainly generated under the synergistic action of various bacteria and enzymes [11] . Ethanol and acetic acid combine to form butyric acid, followed by the synthesis of caproic acid through esterase.…”

Section: Composition and Content Of Volatile Compounds In Pit Mudmentioning

confidence: 99%

“…Caproic acid and ethyl caproate produced by pit mud fermentation are the main aroma components of Taorong-type Baijiu [11] . A large amount of caproic acid is produced during fermentation, and then reacts with ethanol to produce ethyl caproate, the main aroma component of Baijiu [30] .…”

Section: Composition and Content Of Volatile Compounds In Pit Mudmentioning

confidence: 99%

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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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Multi‐factor analysis of the quality of cellar mud of Luzhou‐flavor liquor in Yibin production area

Han,

Zhou,

Chen

et al. 2024

Food Science & Nutrition

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The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou‐flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid‐phase microextraction and gas chromatography–mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high‐throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.

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Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud

Cited by 21 publications

References 34 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

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

Multi‐factor analysis of the quality of cellar mud of Luzhou‐flavor liquor in Yibin production area

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