Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor.

ABSTRACT: Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities therein were assessed via culture-based and denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences in the composition of yeast communities present in different layers of pit mud. In total, 29 different yeast species were detected, and principal component analyses revealed clear differences in microbial diversity in pit mud samples taken from different cellar locations. Culture-dependent strategies similarly detected 20 different yeast species i

SUBMITTER: Shoubao Y 

PROVIDER: S-EPMC10250287 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature