ArticlePolish journal of microbiology2020
Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu.
Article in Polish journal of microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Distillers' Grains-Derived Bioactive Fraction Suppresses Colorectal Cancer Progression Through Modulation of Autophagy-Associated PI3K/AKT Signaling.Foods (Basel, Switzerland) · 2026Article
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Analysis and application of microbiota in fermentation pit muds used for Chinese strong-flavor liquor production.AMB Express · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation.Bioresources and bioprocessing · 2025Article
- Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions.Food chemistry: X · 2025Review
- Microbial succession in different years of pit mud from a distillery in Sichuan forFood science and biotechnology · 2024Article
- Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud forFoods (Basel, Switzerland) · 2023Article
- Two novelFrontiers in microbiology · 2023Article
- Chemotaxis ofFoods (Basel, Switzerland) · 2022Article
- Effects ofFoods (Basel, Switzerland) · 2022Article
- Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.Microbiology spectrum · 2022Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.Frontiers in microbiology · 2021Article
- The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.Frontiers in microbiology · 2021Article
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6 authors.
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Abstract
In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon's diversity index decreased significantly ( In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly (
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