Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu

Zhang, Huimin; Meng, Yajing; Wang, Yanli; Qing-wu, Zhou; Li, Anjun; Li, Guoying; Li, Jingxin; Xing, Xin‐Hui

doi:10.1016/j.foodchem.2019.126084

Cited by 57 publications

(60 citation statements)

References 35 publications

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“…Baijiu is produced by the solid-state fermentation (SSF) process which involves complex microbiota (Wang et al, 2018a;Guo et al, 2019). Complex microbial succession during SSF plays an important role in yield and quality of liquor production (Li et al, 2016a;Liu et al, 2017;Zhang et al, 2020). The multiple environmental factors drive microbial community changes at large spatial scales, including pH, temperature, moisture, and salinity (Zheng et al, 2014a;Xu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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Section: Introductionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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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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“…The most abundant family in the WPM_2 and BPM_2 microbial community was Lactobacillaceae, which showed an average level of 96Á00% and 98Á30%. In previous studies, it was also found that most of the new PM, wall PM and degraded PM were mainly Lactobacillus, and the genera belonging to the Clostridia and Bacteroidia were mainly distributed in old PM, bottom PM and high-quality PM (Tao et al 2014;Wang et al 2014;Hu et al 2016;Zhang et al 2020). This indicated that the prokaryotic microbial community in the PM was markedly related to the age and quality of the PM.…”

Section: Analysis Of Basic Composition Of Microbial Community In Wenwmentioning

confidence: 79%

“…2016; Zhang et al . 2020). This indicated that the prokaryotic microbial community in the PM was markedly related to the age and quality of the PM.…”

Section: Resultsmentioning

confidence: 99%

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

Zhang

et al. 2020

Lett. Appl. Microbiol.

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Significance and Impact of the Study: Pit mud is a determining factor in the aroma of Baijiu. This study analysed the aroma substances, microbial composition and physicochemical indexes of pit mud in different years. So as to reveal the effects of physicochemical indexes on microbial communities and flavour substances. The results may provide a basis for studying the physicochemical indexes, community structure and flavour of Wenwang pits, offering a reference for optimizing the aroma and flavour of Baijiu.

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Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu

Cited by 57 publications

References 35 publications

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

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

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

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