Based on the high-throughput sequencing technology, the community diversity and its spatial heterogeneity of the prokaryotes harbored in pit muds locating at the top (PW-T), middle (PW-M), under layers (PW-U) of the pit wall and the bottom (PB), were analyzed. Fermentation pit muds were collected from a strong-flavor Baijiu company in Henan province. Firmicutes (71.1%) and Bacteroidetes (16.3%) were the dominant microorganisms, and a total of 78.1% (32 in total) of the dominant genera classified into classes of Clostridia or Bacteroidia, among which the Caproiciproducens was the predominant genus (27.3%) and there were a large number of unidentified genera (17.5%). The α- and β-diversity analysis showed that: (i) there were some spatial differences in pit-mud prokaryotic community diversity and species-abundance though not significant (P>0.05); (ii) there were spatial heterogeneities of pit mud prokaryotic community composition at the levels of phylum,class,genus and operational taxonomic units(OTU).Furthermore, redundancy analysis(RDA) showed that the pH and available phosphorus may be the main physicochemical factors affecting the spatial distribution of prokaryotic community in pit mud. The spatial distribution of pit mud prokaryotic community diversity and its influencing factors were systematically studied in this work, which could provide a theoretical basis for exploring the specific effects and contribution of pit muds locating in different zones of fermentation pit for the strong-flavor Baijiu production, as well as enriched the content of pit mud prokaryotic community diversity in Henan Baijiu production area.
HU Xiaolong
,
WANG Kangli
,
YU Miao
,
TIAN Ruijie
,
FAN Haibao
,
SUN Jixiang
,
ZHANG Jun
,
YANG Xu MA Geli
,
WEI Tao
. Biodiversity and spatial heterogeneity of prokaryote community instrong-flavor Baijiu fermentation pit muds[J]. Food and Fermentation Industries, 2020
, 46(11)
: 77
-84
.
DOI: 10.13995/j.cnki.11-1802/ts.023541
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