Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation.

Lijuan Chai; Wei Qian; Xiaozhong Zhong; Zhenming LU; Xiaojuan Zhang; Songtao Wang; Caihong Shen; Jinsong Shi; Zhenghong XU

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Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation.

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

1. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
2. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
3. National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan, China.
4. School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, Jiangsu, China.
Publication Type:Journal Article
Keywords: co-occurrence network; fermentation process; jiupei; pit mud; strong-flavor baijiu
MeSH: Alcoholic Beverages/analysis*; Archaea/genetics*; Bacteria; Fermentation; Taste
From: Chinese Journal of Biotechnology 2020;36(12):2635-2643
CountryChina
Language:Chinese
Abstract: Multi-species solid-state fermentation in a mud pit is one of the typical features of strong-flavor baijiu, in which archaea plays important roles, however, the archaeal community distribution and diversity during fermentation are still lack of research. The biomass, composition and succession of archaea communities in fermented grains and pit mud were analyzed by high throughput sequencing. The potential interaction between archaea and bacteria was analyzed by co-occurrence network. Results demonstrate that the average biomass of archaea in pit mud was about 200 times higher than that of fermented grains. There was no significant difference in archaeal community structure between fermented grains and pit mud (r=0.017, P=0.074), but succession patterns between them showed significant correlation (r=0.30, P=0.03). Methanobacterium was the most abundant archaea in fermented grains and pit mud, and other dominant groups included Methanosarcina, Methanocorpusculum, Methanoculleus, and Methanobrevibacter. The co-occurrence network analysis showed that Methanobacterium was positively correlated with most bacteria in fermented grains and pit mud, especially with Hydrogenispora and Caproiciproducens, the dominant bacteria in pit mud. Our results revealed the temporal and spatial distribution characteristics and potential functions of the archaeal community in the mud pit of strong-flavor baijiu.