Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor

Abstract

Chinese Luzhou-flavor liquor is prepared using distillation of mixed, fermented grains, such as sorghum and rice. Fermentation occurs in cellars lined with pit mud containing microbes. The identity and community diversity of bacteria in pit mud of fermentation cellars contributes to the aromatic compounds of the liquor. In order to determine the contribution of genus Clostridium to this fermentation, the community diversity of Clostridium cluster I in pit mud of different cellar ages (1, 50, 100, and 400 years) was investigated based on denaturing gradient gel electrophoresis followed by 16S rRNA sequencing. Differences in the community structure within pit mud depended on wall and bottom layer cellar locations. A better understanding of the role of Clostridium in Luzhou-flavor liquor manufacture will be useful.

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

“…Hence, studying the butyrate producers during the fermentation process could help to develop a deeper understanding of the fermentative mechanisms of Luzhou-flavor baijiu and locate the key functional community contributing to the formation of its unique flavor. Though anaerobic bacteria, especially Clostridium , were considered as important butyrate producers in the pit mud of baijiu during the sealed-in-cellar manufacturing process (Hu et al, 2015; Liu et al, 2015), there was no report specifically elucidating butyrate-producing bacterial assembly in the fermentation grains of baijiu during brewing.…”

Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production

“…The DGGE profiles were analyzed using Quantity One 4.2 software (Bio-Rad). The Shannon index was determined based on the relative quantities of the DGGE bands (Liu et al 2015b). The QIIME data analysis package was used for the Illumina MiSeq sequencing data analysis (version 1.9.1; http://qiime .org/tutor ials/tutor ial.html).…”

“…The DGGE analysis (30-60% gradient) was performed using a DGGE-K2401-220 system (C.B.S. Scientific, Delmar, CA, USA), as described previously (Liu et al 2015b).…”

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

“…In addition, Liu et al. () analyzed the diversity of Clostridium cluster I for the pit mud of Luzhou Laotian Company. C. ragsdalei , C. ljungdahlii , C. autoethanogenum , C. kluyveri , C. tyrobutyricum , C. pasteurianum , C. lundense , C. intestinale , C. disporicum , and C. quinii were identified and C. ragsdalei , C. ljungdahlii , C. autoethanogenum , and C. kluyveri were deemed as the dominant species in pit mud (Liu et al., ).…”

“…() analyzed the diversity of Clostridium cluster I for the pit mud of Luzhou Laotian Company. C. ragsdalei , C. ljungdahlii , C. autoethanogenum , C. kluyveri , C. tyrobutyricum , C. pasteurianum , C. lundense , C. intestinale , C. disporicum , and C. quinii were identified and C. ragsdalei , C. ljungdahlii , C. autoethanogenum , and C. kluyveri were deemed as the dominant species in pit mud (Liu et al., ). As the results obtained using the PCR‐DGGE method can be affected by the chosen primer, Hu, Wang, Wu, and Xu () designed a new Clostridia‐specific primer set (named SJ‐F and SJ‐R) and used this for characterization of clostridial diversity in different pit cellars (Hu et al., ; Hu et al., ).…”