ArticleApplied and environmental microbiology2021
Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.
Article in Applied and environmental microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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33 citing papers in PubMed, 81 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Article
- Multi-omics analysis reveals the response mechanism of Pichia kudriavzevii to high-concentration lactic acid stress.AMB Express · 2026Article
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for ChineseFoods (Basel, Switzerland) · 2026Article
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.Food chemistry. Molecular sciences · 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
- Prokaryotic evolution shapes specialized communities in long term engineered pit mud ecosystem.NPJ biofilms and microbiomes · 2025Article
- The Effects of Iron-Bearing Minerals on the Community Diversity and Physiological Activity of Prokaryotic Microorganisms in Pit Mud Used for Strong-FlavorFoods (Basel, Switzerland) · 2025Article
- Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei.Food science and biotechnology · 2025Article
- Unraveling the water source and formation process ofFood science and biotechnology · 2025Article
- Structure and metabolic function of spatiotemporal pit mud microbiome.Environmental microbiome · 2025Article
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- The effect of autochthonous caproic acid-producing consortia inoculation on the multi-dimensional prokaryotic succession of bottom pitmud used for the Chinese strong-flavor Baijiu fermentation.Current research in microbial sciences · 2025Article
- Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production ofFoods (Basel, Switzerland) · 2024Article
- Microbial succession in different years of pit mud from a distillery in Sichuan forFood science and biotechnology · 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
- Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
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10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The mud cellar creates a unique microenvironment for the fermentation of strong-flavor baijiu (SFB). Recent research and long-term practice have highlighted the key roles of microbes inhabiting pit mud in the formation of SFB's characteristic flavor. A positive correlation between the quality of SFB and cellar age was extracted from practice; however, the evolutionary patterns of pit mud microbiome and driving factors remain unclear. Here, based on the variation regularity analysis of microbial community structure and metabolites of samples from cellars of different ages (∼30/100/300 years), we further investigated the effects of lactate and acetate (main microbial metabolites in fermented grains) on modulating the pit mud microbiome. Esters (50.3% to 64.5%) dominated the volatile compounds identified in pit mud, and contents of the four typical acids (lactate, hexanoate, acetate, and butyrate) increased with cellar age. Bacteria (9.5 to 10.4 log
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