Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 324 - 334

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044243

Comparative analysis of microbial diversity and physicochemical factors in pit mud from various ages and positions for strong-flavor Baijiu

  • ZHAO Jinsong ,
  • XIAO Qin ,
  • SHI Meilin ,
  • TANG Subing ,
  • LIU Mingming
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  • 1(College of Food and Brewing Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Sichuan Liqueur Group Co.Ltd., Chengdu 610000, China)
    3(Yibin Wuliangye Co.Ltd., Yibin 644000, China)

Received date: 2025-08-16

  Revised date: 2025-10-30

  Online published: 2026-07-17

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Abstract

This study investigated the characteristics of pit mud in strong-flavor Baijiu produced in Luzhou.It employed high-throughput sequencing technology alongside measurements of physicochemical parameters.Bioinformatics analyses, including ASV analysis and LEfSe differential analysis, were performed on cellar mud samples collected from different ages (20, 30, 40, and 50 years) and spatial locations (upper, middle, and lower layers) within the pit pits of a Luzhou-based strong-flavor Baijiu manufacturer.The results revealed that pit mud from the middle layer exhibited higher microbial diversity across all cellar ages compared to the upper and lower layers.Additionally, microbial diversity generally decreased with increasing cellar age at the same location.Among prokaryotic microorganisms, Firmicutes emerged as the dominant phylum, with its abundance increasing over aging periods.For eukaryotic microorganisms, Ascomycota was the predominant phylum, and fungal diversity was greater in the sediment from younger aging pits.Differential microbial analysis identified key microorganisms, such as Clostridium_sensu_stricto_12, Sedimentibacter, and Trichosporon, which were mainly involved in the fermentation process of Baijiu.Physicochemical results indicated an increase in moisture content with cellar age, a decrease in pH as cellar age increased, and a reduction in ammonium nitrogen content over time.Furthermore, ammonium nitrogen and available phosphorus content were positively correlated with cellar depth.Correlation analysis showed that Methanobacterium had positive correlations with all four physicochemical indicators, while Lactobacillus and other microorganisms exhibited negative correlations.Kazachstania and similar species positively correlated with pH and ammonium nitrogen, whereas Thermomyces and others demonstrated negative correlations with available phosphorus.This study highlighted the influence of cellar age and location on both physicochemical factors and microbial community structure in Luzhou-style strong-flavor Baijiu, ultimately affecting the quality of the Baijiu.These findings provided valuable insights for cellar maintenance and quality enhancement.

Key words： strong-flavor Baijiu; pit mud; microorganisms; physicochemistry; high-throughput sequencing

Cite this article

ZHAO Jinsong , XIAO Qin , SHI Meilin , TANG Subing , LIU Mingming . Comparative analysis of microbial diversity and physicochemical factors in pit mud from various ages and positions for strong-flavor Baijiu[J]. Food and Fermentation Industries, 2026 , 52(12) : 324 -334 . DOI: 10.13995/j.cnki.11-1802/ts.044243

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