Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of <i>Clostridium</i> in an Artificial Ecosystem for Liquor Production-Reference-Cited by-同舟云学术

Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of Clostridium in an Artificial Ecosystem for Liquor Production

Published:2022-06-28 Issue:3 Volume:7 Page:
ISSN:2379-5077
Container-title:mSystems
language:en
Short-container-title:mSystems

Author:

Fang Guan-Yu¹²,Chai Li-Juan²³,Zhong Xiao-Zhong²³,Lu Zhen-Ming²³,Zhang Xiao-Juan²³,Wu Lin-Huan⁴,Wang Song-Tao⁵,Shen Cai-Hong⁵,Shi Jin-Song⁶,Xu Zheng-Hong¹²⁵^ORCID

Affiliation:

1. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People’s Republic of China

2. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, People’s Republic of China

3. Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, People’s Republic of China

4. Institute of Microbiology, Chinese Academy of Sciences, Beijing, People’s Republic of China

5. National Engineering Research Center of Solid-State Brewing, Luzhou, People’s Republic of China

6. School of Life Science and Health Engineering, Jiangnan University, Wuxi, People’s Republic of China

Abstract

Pit mud is a typical artificial ecosystem for Chinese liquor production. Clostridium inhabiting pit mud plays essential roles in the flavor formation of strong-flavor baijiu. The relative abundance of Clostridium increased with pit mud quality, further influencing the quality of baijiu.

Funder

National Science and Technology Fundamental Resources Investigation Program of China

National Natural Science Foundation of China

Publisher

American Society for Microbiology

Subject

Computer Science Applications,Genetics,Molecular Biology,Modeling and Simulation,Ecology, Evolution, Behavior and Systematics,Biochemistry,Physiology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/msystems.00297-22

Reference75 articles.

1. Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

2. Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation

3. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

4. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

5. Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

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