Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 231 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027756

Difference of the microbial community and metabolite in pit mud with different age and position

  • BI Tianran ,
  • HUANG Jun ,
  • ZHANG Suyi ,
  • CHEN Xiaoru ,
  • CHEN Suqi ,
  • MU Yu ,
  • CAI Xiaobo ,
  • QIU Chuanfeng ,
  • ZHOU Rongqing
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  • 1(College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China)
    2(Luzhoulaojiao Co.Ltd., Luzhou 646000, China)

Received date: 2021-04-21

  Revised date: 2021-05-11

  Online published: 2022-02-28

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Abstract

The time-space characteristics of microbial communities and major metabolic components in pit mud were explored by multiphase detection technology. The results suggested that pits' microenvironment and flavored metabolites influenced each other, which led to the directed evolution of microbial communities. Seven of genera, including Caproiciproducens, Clostridium sensu stricto 12, were related with age, while methanogen was associated with location. Besides, the abundance of Lactobacillus and Nitrosopumilaceae was decreased as sealing the cellar by stainless steel instead of pit mud. Community composition was not only affected by the microenvironment of pits, but also by community interaction. Caproiciproducens, Clostridium sensu stricto 12, Methanobacterium and Methanoculleus were positively correlated with caproate ester. The quantitative detection results of fluorescence in situ hybridization uncovered that the functional flora such as Clostridium were increased with the increasing of pit age, and was higher in the bottom of the cellar.

Key words： pit mud; microbial community; flavoured metabolites; high-throughput sequencing; fluorescence in situ hybridization

Cite this article

BI Tianran , HUANG Jun , ZHANG Suyi , CHEN Xiaoru , CHEN Suqi , MU Yu , CAI Xiaobo , QIU Chuanfeng , ZHOU Rongqing . Difference of the microbial community and metabolite in pit mud with different age and position[J]. Food and Fermentation Industries, 2022 , 48(2) : 231 -237 . DOI: 10.13995/j.cnki.11-1802/ts.027756

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