Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 70 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038058

Correlation between bacterial community and physicochemical indexes in Nongxiangxing Baijiu cellars in Shandong

  • MENG Zhen ,
  • LYU Zhiyuan ,
  • NIU Bangyan ,
  • ZHANG Yuanyuan ,
  • HU Wenqin ,
  • LIU Yutao ,
  • REN Guanghua ,
  • ZHEN Nuo ,
  • ZHANG Zhiyuan ,
  • WU Yuxuan ,
  • GUO Xinguang
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100020, China)
    2(Baotu Spring Baijiu Limited Liability Company, Jinan 250115, China)

Received date: 2023-12-13

  Revised date: 2024-01-22

  Online published: 2024-12-27

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Abstract

To analyze the bacterial community structure and succession law of pit mud and fermented grains of Nongxiangxing Baijiu in two factories of a Baijiu enterprise in Shandong province, China, and to analyze the correlation between bacterial community structure and physicochemical properties of fermented grains, high-throughput sequencing technology was used.Results showed that 47 genera of bacteria were detected in Nongxiangxing Baijiu samples from Shandong production areas.The main bacteria in pit mud were Caproiciproducens, Syntrophaceticus, Corynebacterium, and Lactobacillus.The main bacteria in fermented grains of Nongxiangxing Baijiu were Lactobacillus, Bacillus, etc.As fermentation time progressed, the relative abundance of Lactobacillus bacteria gradually increased and eventually became an absolute dominant species.The correlation analysis of physicochemical properties showed that the Lactobacillus bacteria with the highest relative abundance in the fermented grains were significantly positively correlated with alcohol content (P<0.01).Bacteria from genera such as Staphylococcus, Pediococcus, Leuconostoc, Weissella, Bacillus, Rhodococcus, and Acetobacter were significantly positively correlated with starch content and reducing sugar content of fermented grains, and negatively correlated with water and alcohol content.This study revealed the characteristics of the bacterial community structure of Nongxiangxing Baijiu in Shandong province, China, preliminarily inferred the unique microorganisms in the pits of Nongxiangxing Baijiu in Shandong province, and studied the promotion of environmental factors on the microorganisms in fermented grains, providing a theoretical basis for the fermentation regulation of Nongxiangxing Baijiu.

Key words： Nongxiangxing Baijiu; Shandong producing area; cellar; bacterial community structure; physicochemical index

Cite this article

MENG Zhen , LYU Zhiyuan , NIU Bangyan , ZHANG Yuanyuan , HU Wenqin , LIU Yutao , REN Guanghua , ZHEN Nuo , ZHANG Zhiyuan , WU Yuxuan , GUO Xinguang . Correlation between bacterial community and physicochemical indexes in Nongxiangxing Baijiu cellars in Shandong[J]. Food and Fermentation Industries, 2024 , 50(23) : 70 -76 . DOI: 10.13995/j.cnki.11-1802/ts.038058

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