Unlabelled: Microbial community and succession of 5-, 20-, and 50-year pit mud (PM) were uncovered in this study. The results showed that , and were dominant phyla in these PM samples. Interestingly, most sequences could not be classified into fungal taxa at the genus level by UNITE Database, the diversity and richness of bacteria in these PMs were higher than that of fungi. It was noteworthy that both 20-year and 50-year PMs exhibited higher abundances of and when compared with 5-year PM. While higher proportions of and were observed in the 5-year PM. Furfermore, these PMs microbiota mainly involved biosynthesis, degradation, and generation of precursor metabolites, which contributed to carbon cycling of anaerobic fermentation. Taken together, lactic acid bacteria depletion and caproic acid bacteria accumulation might be an important succession trend of PM microbiota during the long-term fermentation of Chinese .
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01558-4.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11364727 | PMC |
| http://dx.doi.org/10.1007/s10068-024-01558-4 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Experimental study on optimization of pipe jacking mud mixture ratio based on MICP technology.
Sci Rep
December 2024
Nanyang Vocational College, Nanyang, 473000, China.
In the course of pipe jacking construction, the carrying-soil effect frequently arises, influenced by factors such as excavation unloading, ongoing disturbance from successive pipe sections, and the progressive accumulation of soil adhesion. The pipe jacking slurry serves as a critical agent for friction reduction and strata support, essential for the secure advancement of the construction process. This study introduces the Microbial-Induced Calcium Carbonate Precipitation (MICP) technology into the realm of pipe jacking slurry, aiming to enhance its friction-reduction capabilities and the stability of the soil enveloping the pipe.
View Article and Find Full Text PDFThe fight against malaria in Edo-North, Edo State, Nigeria: identifying risk factors for effective control.
PeerJ
December 2024
Department of Mathematical Statistics and Actuarial Sciences, University of the Free State, Bloemfontein, Free State, South Africa.
Background: This study investigated malaria epidemiology in Edo-North, Nigeria; a region within the equatorial rainforest belt that has lacked prior research on malaria prevalence. This research sought to investigate the prevalence of malaria and identify potential risk factors in Edo-North, Nigeria. Additionally, the study aimed to analyze trends in malaria cases to inform the development of effective malaria control measures.
View Article and Find Full Text PDFsp. nov. and sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu.
Int J Syst Evol Microbiol
November 2024
State Key Laboratory of Microbial Resources and Environmental Microbiology Research Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China.
is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and taxonomy of two Gram-stain-positive, strictly anaerobic, rod-shaped mesophilic bacterial strains, designated MT-113 and MT-5, isolated from pit mud in a fermentation cellar used for producing sauce-flavour Chinese baijiu. Phylogenetic analysis based on genome and 16S rRNA gene sequences of strains MT-113 and MT-5 indicates their affiliation with the genus (Cluster I of the Clostridia), with FW431 and WLY-B-L2 as the closest related species.
View Article and Find Full Text PDFMetagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud.
Food Microbiol
January 2025
State Key Laboratory of Food Science and Resources, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, 312000, Zhejiang, China. Electronic address:
Strong-flavor Baijiu (SFB) production has relied on pit mud (PM) as a starter culture. The maturation time of natural PM (NPM) is about 30 years, so artificial PM (APM) with a shorter maturation time has attracted widespread attention. This study reveals the microbial and functional dissimilarities of APM and NPM, and helps to elucidate the different metabolic roles of microbes during substrate degradation and flavor formation.
View Article and Find Full Text PDFCaproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing.
Int J Food Microbiol
January 2025
National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. Electronic address:
Strong-flavor Baijiu, a type of Chinese liquor, is produced through anaerobic solid-state fermentation in a sealed mud pit. Ethyl caproate, the characteristic flavor compound of strong-flavor Baijiu, is influenced by caproic acid-producing bacteria in the pit mud. To better understand the formation of caproic acid, this study investigated the microbial composition and physicochemical parameters of pit mud from different layers (top, middle, and bottom) in Hubei and Sichuan provinces, China.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!