Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System-Reference-Cited by-同舟云学术

Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System

Published:2021-09-28 Issue:20 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Wang Huilin¹,Gu Yang¹,Zhou Weicheng¹,Zhao Dong²,Qiao Zongwei²,Zheng Jia²,Gao Jiangjing¹³,Chen Xiang⁴,Ren Cong¹,Xu Yan¹^ORCID

Affiliation:

1. Key Laboratory of Industrial Biotechnology of Ministry of Education, Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi, China

2. China Light Industry Key Laboratory of Solid-state Fermentation for Strong Aroma-type Liquor, Yibin, China

3. The Center for Solid-state Fermentation Engineering of Anhui Province, Bozhou, China

4. Institute of Brewing Technology of Jiangsu Province, Suqian, China

Abstract

The Chinese strong aroma-type liquor ( Baijiu ) fermentation environment is a typical medium-chain fatty acid-producing system with complex nutrients. Although several studies have revealed the correlation between microbial community composition and abiotic factors, the adaptation mechanisms of dominant species to abiotic environment are still unknown in this special anaerobic habitat.

Funder

Chinese Baijiu Industrial Technology Innovation Strategic Alliance

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

Postgraduate Research&Practice Innovation Program of Jiangsu Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01203-21