Fermentation within mud-built pit results in strong-aroma type Baijiu (Chinese liquor), of which the typical flavors come from the metabolites of microbes in pit mud. Caproic acid, the most important volatile component during the fermentation process of strong-aroma type Baijiu, is positively related with the concentration of ethyl caproate. However, the species of caproate-producing microbes in pit mud were not well understood, leading to the deficiency in deciphering the functions of pit mud microbes. In this study, the structure and phylogenic correlation of microbiotas in new- and aged-pit muds were analyzed and the correlation between the microbiota structure and the metabolites (caproate and butyrate) in fermented yellow water were investigated. The results showed that the dominant caproate-producing microbes were the species of the genus Caproicproducens. Whereas Clostridium kluyveri, the traditional recognized caproate-producing microbe, was rarely found within new- and aged-pit muds. This study preliminarily illustrated the dominant caproate-producing microbes in pit muds, and the corresponding approaches and results lay a foundation for further analysis of the functions of caproate-producing microbe as well as its applications.
REN Cong
,
GU Yang
,
DU Hai
,
XU Yan
. Predicting dominant caproate-producing microbes by comparing the microbiotas between new- and aged-pit muds[J]. Food and Fermentation Industries, 2018
, 44(12)
: 8
-14
.
DOI: 10.13995/j.cnki.11-1802/ts.018578
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