ArticleMicrobial biotechnology2017
The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor.
Article in Microbial biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed, 99 citations in OpenAlex.
- Article
- Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu.Applied and environmental microbiology · 2026Article
- Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for ChineseFoods (Basel, Switzerland) · 2026Article
- Prokaryotic evolution shapes specialized communities in long term engineered pit mud ecosystem.NPJ biofilms and microbiomes · 2025Article
- Structure and metabolic function of spatiotemporal pit mud microbiome.Environmental microbiome · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Microbial succession in different years of pit mud from a distillery in Sichuan forFood science and biotechnology · 2024Article
- Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.Foods (Basel, Switzerland) · 2024Article
- Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu.Antonie van Leeuwenhoek · 2023Article
- Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.Foods (Basel, Switzerland) · 2023Article
- Two novelFrontiers in microbiology · 2023Article
- Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.Foods (Basel, Switzerland) · 2022Review
- Effects ofFoods (Basel, Switzerland) · 2022Article
- Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing.Scientific reports · 2022Article
- Study on the Effect of Key GenesFoods (Basel, Switzerland) · 2022Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing.Frontiers in microbiology · 2022Review
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Characterizing the interaction relationship of the microbial communities betweenFood science and biotechnology · 2021Article
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Authors and funding
8 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The popular distilled Chinese strong-flavour liquor (CSFL) is produced by solid fermentation in the ground pit. Microbes inhabiting in the pit mud (PM) on the walls of the fermentation pit are responsible for the production of caproic acid (CA) that determines the quality of CSFL to a large degree. However, little is known about the active microbial populations and metabolic potential of the PM microbiome. Here, we investigated the overall metabolic features of the PM microbiome and its active microbial components by combining metagenomics and MiSeq-sequencing analyses of the 16S rRNA genes from DNA and RNA (cDNA). Results showed that prokaryotes were predominant populations in the PM microbiome, accounting for 95.3% of total metagenomic reads, while eukaryotic abundance was only 1.8%. The dominant prokaryotic phyla were Firmicutes, Euryarchaeota, Bacteroidetes, Actinobacteria and Proteobacteria, accounting for 48.0%, 19.0%, 13.5%, 2.5% and 2.1% of total metagenomic reads respectively. Most genes encoding putative metabolic pathways responsible for the putative CA production via chain elongation pathway were detected. This indicated that the PM microbiome owned functional potential for synthesizing CA from ethanol or lactate. Some key genes encoding enzymes involved in hydrogenotrophic and acetoclastic methanogenesis pathways were detected in the PM metagenome, suggesting the possible occurrence of interspecies hydrogen transfer between CA-producing bacteria and methanogens. The 16S rDNA and 16S rRNA profiles showed that the Clostridial cluster IV, Lactobacillus, Caloramator, Clostridium, Sedimentibacter, Bacteroides and Porphyromonas were active populations in situ, in which Clostridial cluster IV and Clostridium were likely involved in the CA production. This study improved our understandings on the active populations and metabolic pathways of the PM microbiome involved in the CA synthesis in the CSFL fermentation.
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