Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor
Sign Up to like & getrecommendations! Published in 2017 at "3 Biotech"
DOI: 10.1007/s13205-017-0978-0
Abstract: At present, artificial pit mud (APM) is widely used in Chinese liquor-making industry and plays a particular role in the production of Chinese strong flavor liquor (CSFL). However, APM frequently ages during fermentation, thus becoming… read more here.
Keywords: artificial pit; production; diversity; liquor ... See more keywords
Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108951
Abstract: Pit mud microbiota plays a key role in flavour production for Chinese strong-aroma type liquor. However, the pit mud microbiota cannot be cultured in laboratory. In this study, an oligotrophic medium with acetate as carbon… read more here.
Keywords: pit mud; oligotrophic culturing; chinese strong; mud ... See more keywords
Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of Clostridium in an Artificial Ecosystem for Liquor Production
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DOI: 10.1128/msystems.00297-22
Abstract: Pit mud is a typical artificial ecosystem for Chinese liquor production. Clostridium inhabiting pit mud plays essential roles in the flavor formation of strong-flavor baijiu. The relative abundance of Clostridium increased with pit mud quality,… read more here.
Keywords: clostridium; clostridium strains; adaptation; pit mud ... See more keywords
Co-occurrence patterns among prokaryotes across an age gradient in pit mud of Chinese strong-flavor liquor.
Sign Up to like & getrecommendations! Published in 2020 at "Canadian journal of microbiology"
DOI: 10.1139/cjm-2020-0012
Abstract: It is widely believed that the quality and characteristics of Chinese Strong-Flavour Liquor (CSFL) are closely related with the age of the pit mud, and CSFL produced from older pit mud tastes better. This study… read more here.
Keywords: pit; pit mud; age; occurrence ... See more keywords
Analysis of microbial community diversity and physicochemical factors in pit mud of different ages based on high-throughput sequencing.
Sign Up to like & getrecommendations! Published in 2022 at "Canadian journal of microbiology"
DOI: 10.1139/cjm-2022-0125
Abstract: In this study, Illumina MiSeq/NovaSeq high-throughput sequencing technology was used to sequence the terminal DNA fragments of microbial communities in Wuliangye pit mud. The results showed that there were 5 dominant bacterial phyla and 13… read more here.
Keywords: diversity; high throughput; throughput sequencing; pit mud ... See more keywords
The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.789845
Abstract: Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China,… read more here.
Keywords: pit mud; flavor baijiu; depth depended; mud ... See more keywords
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud
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DOI: 10.3390/foods11182922
Abstract: Daqu provides functional microbiota and various nutrients for artificial pit mud (APM) cultivation. However, little is known about whether its attributes affect the microbiome and metabolome of APM. Here, two types of APM were manufactured… read more here.
Keywords: acid; artificial pit; pit mud; daqu attributes ... See more keywords
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit
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DOI: 10.3390/foods11223544
Abstract: Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in… read more here.
Keywords: chinese strong; flavour liquor; strong flavour; pit mud ... See more keywords
Chemotaxis of Clostridium Strains Isolated from Pit Mud and Its Application in Baijiu Fermentation
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DOI: 10.3390/foods11223639
Abstract: Clostridium is the key bacteria that inhabits the pit mud in a fermentation cell, for the production of strong-flavor Baijiu. Its activities in the process of Baijiu fermentation is closely related to the niches of… read more here.
Keywords: clostridium; baijiu fermentation; pit mud;
Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials
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DOI: 10.7717/peerj.12987
Abstract: Background Although studies have shown that Bacteroidetes, Clostridiales, and Lactobacillales are the main components of the microbial community in pit mud during the brewing of Luzhou-flavored liquor, little is known about the effect of brewing… read more here.
Keywords: brewing; microbial community; luzhou flavored; flavored liquor ... See more keywords