Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation.

Wei Qian; Zhenming LU; Lijuan Chai; Xiaojuan Zhang; Pengxiang XU; Qi LI; Songtao Wang; Caihong Shen; Jinsong Shi; Zhenghong XU

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Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation.

Author: Wei QIAN ¹ ; Zhenming LU ² ; Lijuan CHAI ² ; Xiaojuan ZHANG ² ; Pengxiang XU ¹ ; Qi LI ¹ ; Songtao WANG ³ ; Caihong SHEN ³ ; Jinsong SHI ⁴ ; Zhenghong XU ¹
Author Information

1. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
3. National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan, China.
4. Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Publication Type:Journal Article
Keywords: Clostridia; jiupei; microbial community; pit mud; strong-flavour baijiu
MeSH: Alcoholic Beverages; microbiology; Bacteria; classification; metabolism; Clostridium; physiology; Fatty Acids, Volatile; metabolism; Fermentation; Food Microbiology
From: Chinese Journal of Biotechnology 2020;36(6):1190-1197
CountryChina
Language:Chinese
Abstract: Clostridia inhabiting in jiupei and pit mud plays key roles in the formation of flavour during the fermentation process of Luzhou-flavour baijiu. However, the differences of Clostridial communities between jiupei and pit mud remains unclear. Here, the species assembly, succession, and metabolic capacity of Clostridial communities between jiupei and pit mud were analysed by high-throughput sequencing and pure culture approaches. The ratio of Clostridial biomass to bacterial biomass in the pit mud was relatively stable (71.5%-91.2%) throughout the fermentation process. However, it varied widely in jiupei (0.9%-36.5%). The dominant Clostridial bacteria in jiupei were Clostridium (19.9%), Sedimentibacter (8.8%), and Hydrogenispora (7.2%), while Hydrogenispora (57.2%), Sedimentibacter (5.4%), and Caproiciproducens (4.9%) dominated in the Clostridial communities in pit mud. The structures of Clostridial community in pit mud and jiupei were significantly different (P=0.001) throughout fermentation. Isolated Clostridial strains showed different metabolic capacities of volatile fatty acids in pure culture. Spatial and temporal heterogeneity of Clostridial communities existed in the baijiu fermentation pit, which was closely related to the main flavour components of Luzhou-flavour baijiu.