Article3 Biotech2019
Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production.
Article in 3 Biotech, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu.Foods (Basel, Switzerland) · 2026Article
- Analysis and application of microbiota in fermentation pit muds used for Chinese strong-flavor liquor production.AMB Express · 2026Article
- Sporolactobacillus fermentans sp. nov., an obligately anaerobic and lactic acid bacterium isolated from pit mud.Antonie van Leeuwenhoek · 2026Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Transcriptome Analysis Reveals the Variations in Enzyme Production ofFoods (Basel, Switzerland) · 2024Article
- Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.Foods (Basel, Switzerland) · 2023Article
- Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing.Open life sciences · 2023Article
- Biological characterization of D-lactate dehydrogenase responsible for high-yield production of D-phenyllactic acid in Sporolactobacillus inulinus.Microbial biotechnology · 2022Article
- Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.Microbiology spectrum · 2022Article
- Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing.Frontiers in microbiology · 2022Review
- Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials.PeerJ · 2022Article
- Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.Applied and environmental microbiology · 2021Article
- The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.Frontiers in microbiology · 2021Article
- Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production.mSystems · 2020Article
- Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing.Frontiers in microbiology · 2020Article
- Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu.Polish journal of microbiology · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The complex starter culture for artificial pit mud (APMSC) hosts a wide variety of microbial communities that play a crucial role in Chinese strong-flavor Baijiu production. Based on its organoleptic properties, the quality of APMSC can be divided into normal and inferior quality grades. However, the relationship between the APMSC microbial community and APMSC quality is poorly understood. In this study, the bacterial community structure in normal and inferior APMSC derived from two different production batches was analyzed using denaturing gradient gel electrophoresis and Illumina MiSeq sequencing. Highly similar patterns of bacterial diversity and community structure were observed in the APMSC samples of the same quality, and a significant higher bacterial species diversity (Shannon index and Chao1) was detected in the normal compared to the inferior APMSC samples. Fifteen genera were detected in the APMSC samples, and seven (
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