Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu-Reference-Cited by-同舟云学术

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

Published:2021-08-11 Issue:17 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Chai Li-Juan¹,Qian Wei²,Zhong Xiao-Zhong¹,Zhang Xiao-Juan¹³,Lu Zhen-Ming¹³,Zhang Su-Yi⁴,Wang Song-Tao⁴,Shen Cai-Hong⁴,Shi Jin-Song⁵,Xu Zheng-Hong²¹⁴^ORCID

Affiliation:

1. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, People's Republic of China

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

3. Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, People's Republic of China

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

5. School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China

Abstract

The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit mud are crucial to create the unique flavor of SFB.

Funder

China Postdoctoral Science Foundation

MOST | National Key Research and Development Program of China

National Natural Science Foundation of China

National First-Class Discipline Program of Light Industry Technology and Engineering

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.00885-21

Reference48 articles.

1. Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

2. Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings

3. Effect of Fermentation Processing on the Flavor of Baijiu

4. Baijiu (白酒), Chinese liquor: History, classification and manufacture

5. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China. 2006. National standards of People’s Republic of China GB/T 10781.1–2006. Strong flavour Chinese spirits. National Standard Press of China, Beijing, China.

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu;Foods;2024-01-08

2. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation;Food Research International;2024-01

3. Impact of different sulfur sources on the structure and function of sulfur autotrophic denitrification bacteria;Scientific Reports;2023-11-08

4. Exploring the controllability of the Baijiu fermentation process with microbiota orientation;Food Research International;2023-11

5. Difference Analysis of the Composition of Iron (Hydr)Oxides and Dissolved Organic Matter in Pit Mud of Different Pit Ages in Luzhou Laojiao and Its Implications for the Ripening Process of Pit Mud;Foods;2023-10-30