Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 181 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046073

Analysis of bacterial community structure in strong-flavor Baijiu distiller’s grains and screening and identification of functional strains

  • LI Jian ,
  • HUANG Chuanyao ,
  • CHEN Xiaoxiao ,
  • YU Shiyu ,
  • YANG Lei ,
  • CHEN Yongmei
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  • 1(College of Chemical Engineering, Sichuan University of Light Chemical Technology, Zigong 643000, China)
    2(Liquor-Making Science and Technology Key Laboratory of Sichuan Province, Yibin 644000, China)
    3(Sichuan Mingchuang Technology Co., Ltd., Luzhou 646000, China)

Received date: 2026-01-31

  Revised date: 2026-04-03

  Online published: 2026-09-10

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Abstract

The traditional brewing of strong-flavor Baijiu uses the “millennium pit mud” method.The fermented grains in the pit naturally form three functional zones (upper, middle, and lower) with gradient characteristics.This study analyzed the microbiota in fermented grains from a Luzhou distillery using 16S rDNA high-throughput sequencing.The results showed no significant differences in bacterial alpha diversity across the three layers.Lactobacillaceae was the absolutely dominant family, with a relative abundance of 97.29%.At the genus level, Lactobacillus had a higher relative abundance in the upper layer than in the others.Unclassified Lactobacillus species accounted for a high proportion in all layers.Based on community structure analysis and KEGG functional predictions, this study isolated 18 acid-producing strains.These strains showed high similarity (≥98%) to Lactiplantibacillus argentoratensis, L.pentosus, Bacillus licheniformis, Heyndrickxia faecalis, and Heyndrickxia coagulans.Among them, strains A0001 and A0008 exhibited strong comprehensive capabilities in acid tolerance, ethanol tolerance, acid production, and antioxidant activity.When applied to solid-state fermented grains, their soluble protein yield significantly exceeded that of commonly used commercial strains, such as Aspergillus niger.This study provides a reference for the high-value application of functional strains derived from fermented grains.It also offers microbial strain support for the resource utilization of strong-flavor Baijiu fermented grains.

Key words： distiller’s grains; high-throughput sequencing; bacterial community structure; KEGG function; screening and isolation

Cite this article

LI Jian , HUANG Chuanyao , CHEN Xiaoxiao , YU Shiyu , YANG Lei , CHEN Yongmei . Analysis of bacterial community structure in strong-flavor Baijiu distiller’s grains and screening and identification of functional strains[J]. Food and Fermentation Industries, 2026 , 52(16) : 181 -190 . DOI: 10.13995/j.cnki.11-1802/ts.046073

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