FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 207-214.doi: 10.7506/spkx1002-6630-20190226-190

• Bioengineering • Previous Articles     Next Articles

Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing

ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui   

  1. (1. Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China;2. Department of Chemical Engineering, Tsinghua University, Beijing 100084, China;3. School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China)
  • Online:2020-03-25 Published:2020-03-23

Abstract: In this study, the differences in physicochemical properties and bacterial community structure between young and old pit muds (PMs) used to produce Chinese strong-flavor Baijiu were analyzed. pH and ammonium nitrogen, acetic acid and K+ contents were relatively higher in old PMs than in young PMs, while the contents of ethanol, propionic acid, lactic acid, ethyl hexanoate, soluble Ca2+ and total ester were relatively higher in young PMs than in old PMS. Young PMs were richer in Lactobacillus while old PMs were richer in Clostridium, Syntrophomonas, Methanoculleus, Aminobacterium and Sedimentibacter. The Pearson correlation analysis suggested that the bacterial interaction in old PMs was more complex compared with young PMs. The canonical correlation analysis (CCA) between physicochemical properties and prokaryotic microbial communities suggested that pH value and the contents of ammonium nitrogen, acetic acid and K+ were positively correlated with the old PM bacterial communities while the contents of lactic acid, total ester, ethanol, propionic acid and Ca2+ were strongly positively correlated with the young PM bacterial communities. This study provides a theoretical basis for the improvement of artificial/degraded PM.

Key words: Chinese strong-flavor Baijiu, physicochemical properties, pit mud, prokaryotic microbial communities

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