AI Article Synopsis
- Humans utilize microorganisms to ferment grains into strong flavors, with mud cellars serving as the fermentation vessels.
- The flavor produced during fermentation is largely due to the metabolites generated by the microbiome present in the pit mud.
- Research aims to understand whether microbial communities in different regions follow similar patterns and structures in response to their brewing environments over time.
Article Abstract
is a typical example of how humans employ microorganisms to convert grains into new flavors. Mud cellars are used as the fermentation vessel for strong-flavor (SFB) to complete the decomposition process of grains. The typical flavor of SFB is mainly attributed to the metabolites of the pit mud microbiome. China has a large number of SFB-producing regions. Previous research revealed the temporal profiles of the pit mud microbiome in different geographical regions. However, each single independent study rarely yields a thorough understanding of the pit mud ecosystem. Will the pit mud microbial communities in different production regions exhibit similar succession patterns and structures under the impact of the brewing environment? Hence, we conducted research in pit mud microbial biogeography to uncover the impact of specific environment on the microbial community over a long time scale.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654081 | PMC |
| http://dx.doi.org/10.1128/msystems.00564-23 | DOI Listing |
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