Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation

Gao, Jiangjing; Li, Guoying; Li, Anjun; Liang, Chenchen; Ren, Cong; Xu, Yan

doi:10.1016/j.lwt.2020.110442

Cited by 61 publications

(39 citation statements)

References 41 publications

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“…In contrast, other distilled spirits undergo saccharification and fermentation separately, enzyme preparation is added for saccharification, one or more yeasts are inoculated for liquid fermentation, and the base liquor is obtained by liquid distillation ( Jin et al, 2017 ; Wanikawa, 2020 ). Due to the differences in the selection of raw materials, types of distillers, and production processes, etc., 12 types of baijiu have been developed in China, with four main flavor types; sauce, strong, light, and rice flavors ( Yin et al, 2020a ; Gao et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Lei

Zhang

et al. 2021

Front. Microbiol.

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Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88–99.23%). The core fungi were Saccharomyces (7.06–83.50%) and Rhizopus (15.21–90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.

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Section: Introductionmentioning

confidence: 99%

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Lei

Zhang

et al. 2021

Front. Microbiol.

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“…Strain LBM18003 T was isolated from pit clay collected from a fermentation pit for making Chinese strong aroma-type liquor. The clay pit is a fermentation reactor and is 3.4 m long, 1.8 m wide and 2.0 m deep [8]. A special fermented clay covers the inside walls and the bottom of the pit to provide a habitat for diverse flavour compound-producing anaerobes [16].…”

Section: Isolation and Ecologymentioning

confidence: 99%

“…Chinese strong aroma-type liquor production is a spontaneous fermentation process using a clay pit as a fermentation reactor. The prokaryotic community in pit clay has the capability to produce caproate as a precursor for the synthesis of ethyl caproate, one of the key aroma compounds of Chinese strong aroma-type liquor [8]. Compared with butyrate-producing bacteria [9], caproate-producing bacteria are relatively uncommon in nature, mainly distributing in the family Clostridiaceae such as Clostridium kluyveri [10], family Veillonellaceae such as Megasphaera elsdenii [11], family Oscillospiraceae such as Caproiciproducens galactitolivorans [12], ‘ Ruminococcaceae bacterium CPB6’ [13] and Caproicibacter fermentans [14].…”

Section: Introductionmentioning

confidence: 99%

“…The family Oscillospiraceae now contains more than 40 recognized genera according to the List of Prokaryotic Names with Standing in Nomenclature (LPSN) published on 1 November 2020 [4]. Multiple members of Oscillospiraceae exist in anaerobic environments, such as guts, rumens, anaerobic digesters and Chinese liquor fermentation systems, and play vital roles in the degradation of carbohydrates as well as the production of short-and medium-chain fatty acids [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor

Zhu

Lin³

et al. 2021

International Journal of Systematic and Evolutionary Microbiology

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An anaerobic, Gram-stain-positive, rod-shaped, motile and spore-forming bacterium, designated strain LBM18003T, was isolated from pit clay used for making Chinese strong aroma-type liquor. Growth occurred at 20–40 °C (optimum, 30–37 °C), pH 4.5–9.5 (optimum, pH 6.5–7.0) and in the presence of 0.0–1.0 % (w/v) sodium chloride (optimum, 0 %). The predominant fatty acids were C16:0, C14:0, C14:0 DMA and C16:0 3-OH, and the major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, two unidentified phospholipids and nine unidentified glycolipids. Phylogenetic analysis revealed that strain LBM18003T is a novel member of the family Oscillospiraceae . The 16S rRNA gene sequence similarities of strain LBM18003T to its two most closely related species were less than 94.5 % for distinguishing genera, i.e. closely related to Caproiciproducens galactitolivorans JCM 30532T (94.1 %) and Caproicibacter fermentans DSM 107079T (93.2 %). The genome size of strain LBM18003T was 2 996 201 bp and its DNA G+C content was 48.48 mol%. Strain LBM18003T exhibited 67.8 and 68.1% pairwise-determined whole-genome average nucleotide identity values to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively; and showed 62.2 and 61.0 % the average amino acid identity values to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively; and demonstrated 46.1 and 41.5 % conserved genes to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively. The comparisons of 16S rRNA gene and genome sequences confirmed that strain LBM18003T represented a novel genus of the family Oscillospiraceae . Based on morphological, physiological, biochemical, chemotaxonomic, genotypic and phylogenetic results, strain LBM18003T represents a novel species of a novel genus of the family Oscillospiraceae , for which the name Caproicibacterium amylolyticum gen. nov., sp. nov. is proposed. The type strain is LBM18003T (=GDMCC 1.1626T=JCM 33783T).

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“…The composition and quantity of microorganisms in pit mud are two of the factors affecting the avor of Taorong-type Baijiu [13] . Pit mud in different spatial positions could affect the reproduction and metabolism of microorganisms and the avor composition of Taorong-type Baijiu [14] . Therefore, it is necessary to explore the microbial community in pit mud.…”

Section: Introductionmentioning

confidence: 99%

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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Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation

Cited by 61 publications

References 41 publications

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor

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

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