Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

Wang, Xueshan; Du, Hai; Xu, Yan

doi:10.1016/j.ijfoodmicro.2016.12.018

Cited by 158 publications

(101 citation statements)

References 50 publications

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“…With the exception of Anaerolineaceae, all other core bacterial groups in pit mud detected here by DGGE were reported previously including Clostridium cluster IV , Syntrophomonas , Petrimonas , Bacteroidetes , Lachnospiraceae , Planctomycete , Lactobacillus , Lactobacillus acetotolerans and Porphyromonadaceae . Furthermore, eight of 14 core genera in pit mud detected here by high‐throughput sequencing were also previously reported, including Syntrophaceticus , Clostridium cluster IV , Syntrophomonas , Petrimonas , Caloramator , Lactobacillus , Sedimentibacter and Aminobacterium . These findings showed that the microorganisms in pit mud from Zhijiang Baijiu distillery was similar to that from other distilleries.…”

Section: Discussionsupporting

confidence: 91%

Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Tan

Huang

et al. 2019

J. Inst. Brew.

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Zhijiang Baijiu is a Chinese strong flavour liquor produced using a traditional Chinese solid state fermentation involving microorganisms in pit mud on cellar walls. In this study, pit mud samples were collected from three different cellars in a Zhijiang Baijiu distillery ranging in age from 10 to 20 and 30 years. The bacterial communities were analysed using denaturing gradient gel electrophoresis, high‐throughput sequencing and quantitative real time PCR. These analyses showed that the diversity of the bacterial community in pit mud samples was relatively stable in cellars aged from 20 to 30 years old. High throughput sequencing also revealed that the relative abundance of seven core bacterial families and nearly half of the core bacterial genera were stable in 20 year‐old cellars. In cellars of 10 to 30 years, the relative abundance in pit mud of Ruminococcaceae and Clostridium cluster IV increased, while that of Petrimonas and an unclassified Firmicutes decreased. Real time PCR showed that aged pit mud contained more bacteria and Clostridium kluyveri than young pit mud. It is concluded that the bacterial communities in aged pit mud are more suitable for producing high quality Baijiu. © 2019 The Institute of Brewing & Distilling

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Section: Discussionsupporting

confidence: 91%

Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Tan

Huang

et al. 2019

J. Inst. Brew.

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“…became the dominant microflora in the middle and later periods of fermentation. This is similar to the case of Lactobacillus in the medium temperature Daqu liquor, which is dominant in the late fermentation stage .…”

Section: Introductionsupporting

confidence: 78%

“…In particular, L. brevis , L. helveticus , and W. cibaria were identified in medium temperature Daqu, whereas L. brevis, L. helveticus, W. cibaria, L. panis , and L. fermentum were present in medium temperature Daqu. Wang et al reported finding Lactobacillus , Leuconostoc , Weissella , Lactococcus , and Pediococcus in medium temperature Daqu, when investigating the main source of prokaryotic microorganisms in fermented grains of medium temperature Daqu liquor. Xiao et al explored the effects of temperature on the microbial community of medium temperature Daqu.…”

Section: Introductionmentioning

confidence: 99%

Lactic acid bacteria in the brewing of traditional Daqu liquor

et al. 2019

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Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. It focuses on the interaction between these bacteria and other microorganisms during liquor brewing, and analyses its effect on liquor flavour and quality. In addition, the roles of Lactobacillus in reducing the amount of unfavourable ingredients in liquor and the succession law of lactic acid bacteria during the fermentation of three Daqu liquors were also studied. Finally, the methods aimed at reducing lactic acid production and improving liquor quality are discussed. Overall, the review highlights the significance of lactic acid bacteria for brewing Daqu liquor. Nevertheless, further studies are required to clarify the role and mechanism of action of lactic acid bacteria during liquor fermentation. © 2019 The Institute of Brewing & Distilling

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“…In addition, C. bowmanii , C. butyricum , C. ljungdahlii , C. perfringens , and C. tetani were identified as the most abundant Clostridium in 2 pits of the Luzhou Laotian Group by 16S rDNA sequencing (Zheng et al., ). Moreover, Clostridium was also found in Zaopei, daqu, and huangshui using culture independent methods (Ding et al., ; Sun et al., ; Tao et al., ; Wang, Du, & Xu, ; Zhang et al., ).…”

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

“…The fermentation process is carried out in a pit cellar. The inside of these pit walls are covered with pit mud (PM), which significantly contributes towards maintaining the microbial diversity necessary for SFB fermentation (Wang et al., ). Huangshui (HS) is the brown viscous liquid which is formed by the liquid that permeates to the bottom of pit during the fermentation process (Feng et al., ).…”

Section: Introductionmentioning

confidence: 99%

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

Zou

Zhang

2018

Journal of Food Science

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Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.

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Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

Cited by 158 publications

References 50 publications

Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Lactic acid bacteria in the brewing of traditional Daqu liquor

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

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