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

Abstract

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.

Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

“…By contrast, the contribution of the fungal community to the flavor quality was weak ( Figure 4 B), which was consistent with the previous study [ 41 ]. Aspergillus and Pichia were the common functional fungi in the PM and were related to the formation of esters and alcohols, respectively [ 13 , 14 ], which was supported by the present study ( Figure 4 B).…”

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

“…Food flavor is one of the most decisive features of consumer acceptance ( 15 , 16 ). Headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS) has been widely adopted in environment samples, biology samples, especially food samples for odor analysis, quality classification, pesticide residue determination ( 17 , 18 ).…”

Exploring the Dynamic of Bacterial Communities in Manila Clam (Ruditapes philippinarum) During Refrigerated Storage

“…The core microbiota influencing the flavor of Daqu were dominated by Thermoactinomyces , Lactobacillus , Saccharopolyspora , along with Bacillus , Streptomyces , Saccharomycopsis , and Thermoascus ( Cai et al, 2021b ). Pit mud is the important carrier for various microorganism in the production of Chinese Baijiu ( Cai et al, 2022 ). Through Illumina MiSeq sequencing, the fungal community was analyzed, and diverse high-abundance fungi in pit mud at different depths was revealed, which could be useful in improving the quality of pit mud ( Cai et al, 2022 ).…”

“…Pit mud is the important carrier for various microorganism in the production of Chinese Baijiu ( Cai et al, 2022 ). Through Illumina MiSeq sequencing, the fungal community was analyzed, and diverse high-abundance fungi in pit mud at different depths was revealed, which could be useful in improving the quality of pit mud ( Cai et al, 2022 ). All of the above studies illustrated that 16S rRNA gene sequencing could provide a rapid illustration of whole bacterial communities.…”