Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 78 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033887

Bacterial community structure of cellars in strong-flavor Baijiu

  • ZHAI Lei ,
  • LIU Ruina ,
  • ZHANG Jingtao ,
  • ZHENG Jia ,
  • XI Wentao ,
  • ZHANG Tianyuan ,
  • ZHAO Dong ,
  • YAO Su
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Wuliangye Yibin Co.Ltd., Yibin 644000, China)

Received date: 2022-10-09

  Revised date: 2022-10-30

  Online published: 2023-08-07

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Abstract

To explore bacterial community structure and diversity of cellars in strong-flavor Baijiu, 16S rRNA genes V3-V4 region of six cellars samples were sequenced and analysed by HiSeq high-throughput sequencing. The composition and abundance of bacterial species in pit mud and fermented grains were compared. The common bacterial species and key different species in pit mud and fermented grains were analysed, and the potential key bacterial species in cellars of strong-flavor Baijiu were explored. The results showed that a total of 1 009 operational taxonomy units (OTUs) were annotated in three pit muds samples, mainly distributed in the phylum of Firmicutes and Bacteroidetes, and the abundance of Firmicutes exceeded 60%. A total of 518 OTUs were annotated in three fermented grains samples, mainly distributed in the phylum of Firmicutes, Proteobacteria, and Actinobacteria. The total number and diversity of bacterial species in pit muds samples were higher than those in fermented grains. The key bacterial species in the pit muds samples were mainly from genus Clostridium (Clostridium IV), Petrimonas, Sedimentibacter, Proteiniphilum, and Caloramator. The key bacterial species in fermented grains samples were mainly from genus Lactobacillus, Propionibacterium, Clostridium (Clostridium sensu stricto) and Escherichia. This study laid a foundation for the directional screening of characteristic microorganisms and microbial cultureomics of cellars in strong-flavor Baijiu.

Key words： strong-flavor Baijiu; pit muds; fermented grains; bacterial community structure

Cite this article

ZHAI Lei , LIU Ruina , ZHANG Jingtao , ZHENG Jia , XI Wentao , ZHANG Tianyuan , ZHAO Dong , YAO Su . Bacterial community structure of cellars in strong-flavor Baijiu[J]. Food and Fermentation Industries, 2023 , 49(13) : 78 -84 . DOI: 10.13995/j.cnki.11-1802/ts.033887

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