Structural and functional changes in prokaryotic communities in artificial pit mud during Chinese Baijiu production

ABSTRACT: The fermented and distilled Chinese alcoholic beverage strong flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce many key precursors of flavor esters. The over 20 year maturation time of natural pit mud have promoted attempts to produce artificial pit mud (APM) with shorter maturation time. However, knowledge on the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high quality SFB production remains poorly understood. We studied APM maturation in new cellars till the fourth brewing batch using 16S rRNA gene amplicon sequencing, real-time quantitative PCR and function prediction based on the sequencing results, and metaproteomics and metabolomics techniques. The results provide insight into global APM prokaryotic dynamics and their role in SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.

ORGANISM(S): Lactobacillus Brevis Kb290 Clostridium Kluyveri Dsm 555 Sporomusa Acidovorans Bacillus Velezensis Ucmb5036 Dialister Invisus Schwartzia Succinivorans Dsm 10502 Acetonema Longum Dsm 6540 Leuconostoc Citreum Lbae C10 Megasphaera Cerevisiae Dsm 20462 Lactobacillus Helveticus Cirm-bia 103

SUBMITTER: Maoke Liu  

PROVIDER: PXD016140 | iProX | Tue Mar 10 00:00:00 GMT 2020

REPOSITORIES: iProX