Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032026

Difference analysis of bacterial community structure in pit mud with different ages and position

  • REN Haiwei ,
  • SUN Yifan ,
  • WANG Xi ,
  • LI Yantao ,
  • GUO Xiaopeng ,
  • FAN Wenguang ,
  • WEI Junqiang ,
  • WANG Yonggang ,
  • ZHANG Bingyun
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  • 1(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China)
    2(Gansu Jinhui Liquor Co.Ltd., Longnan 742308, China)
    3(China Northwest Collaborative Innovation Center of Low-carbon Unbanization Techonlogies of Gansu and MOE, Lanzhou 730050, China)

Received date: 2022-04-21

  Revised date: 2022-07-03

  Online published: 2023-06-05

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Abstract

High-throughput sequencing was used to elaborate the bacterial communities in pit mud from Jinhui Liquor at different pit ages and pit positions. Cluster analysis was used to explore the distribution characteristics of the bacterial community from the view of space-time, and the functional genes of the bacterial community were annotated. The results showed that Firmicutes was the dominant phylum in the pit mud with an average relative abundance of 73.39% among the 14 tested pit mud samples. Lactobacillus was the most dominant genus in the 5 years and 7 years pit mud samples (84.48%). With the extension of cellar age, the dominant genus evolved from a single Lactobacillus to a complex micro-ecological environment with the coexistence of 11 dominant genera such as Caproiciproducens (4.61%) and Bacteroides (3.16%). The bacterial community diversity was positively correlated with cellar age(P<0.01), and the bacterial community diversity in the bottom pit mud was higher than that in the wall mud. Moreover, there were the similar bacterial communities of pit mud between 30 and 50 cellar age, accompanied by a positive correlation for the most of pit mud bacteria. In addition, there were 9 hubs in the current network, each of which was negatively correlated with Lactobacillus. KEGG function annotation diagram indicated that the main functional genes affecting the yield and quality of strong-flavored Baijiu ascribe to the characteristic metabolic classification of pit mud. This study lays a theoretical foundation for exploring the bacterial community structure and spatiotemporal distribution in the strong-flavored Baijiu pit mud from Jinhui Liquor Co. Ltd.

Key words： pit mud; bacterial community; high-throughput sequencing; strong-flavored Baijiu

Cite this article

REN Haiwei , SUN Yifan , WANG Xi , LI Yantao , GUO Xiaopeng , FAN Wenguang , WEI Junqiang , WANG Yonggang , ZHANG Bingyun . Difference analysis of bacterial community structure in pit mud with different ages and position[J]. Food and Fermentation Industries, 2023 , 49(9) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.032026

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