Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit.

ABSTRACT: Pit mud quality is a key parameter that impacts the quality of Chinese strong-flavor Baijiu production.This study was developed to explore spatial bacterial community distributions and the relationships between these distributions and the volatile compound accumulation within the pit mud used in the production of Chinese strong-flavor Baijiu. The results revealed Lactobacillus pasteurii and Limnochorda pilosa were found to be the dominant bacteria present in the upper wall, middle wall, and bottom pit mud layers, whereas the Clostridium genus was detectable at high levels in the lower layer of the pit wall and played a role in contributing to the overall aroma and flavor compounds in produced Chinese strong-flavor Baijiu, with Clostridium abundance being strongly correlated with caproic ac

SUBMITTER: Shoubao Y 

PROVIDER: S-EPMC9825687 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature