Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds

XU Xianghui; CHANG Qiang; SUN Wei; XU Shanshan; XU Boyang; MU Dongdong; WU Xuefeng; LI Xingjiang

doi:10.13386/j.issn1002-0306.2022020052

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 129-136. > DOI: 10.13386/j.issn1002-0306.2022020052

XU Xianghui, CHANG Qiang, SUN Wei, et al. Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds [J]. Science and Technology of Food Industry, 2022, 43(21): 129−136. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020052.

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Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds

1.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
2.
Anhui Wenwang Brewery Co., Ltd., Linquan 236400, China

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Received Date: February 10, 2022
Available Online: August 28, 2022

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Abstract

Abstract

Objective: The correlation degree between organic acids and microbial community structure of pit mud (PM) with different depths in new PM (3 years old) and old PM (30 years old) was analyzed in order to understand the aging and maturation rule of PM in vertical dimension. Methods: Illumina MiSeq high-throughput sequencing was used to analyze the succession of microbial community structure in PM, and the interaction between organic acids and microorganisms was analyzed by correlation analysis. Results: There was a significant difference between the deep (4~10 cm) and shallow (0~4 cm) layers of pit mud in the vertical dimension. Caproiciproducens occupied the dominant position in shallow pit mud of old pit cellar, while Fastidiosipila and Hydrogenispora occupied the dominant position in deep pit mud. In the new pit mud, Lactobacillus played a dominant role in both shallow and deep pit mud. The relative abundance of Bacillus and Clostridium sensu stricto 12 increased with the increase of pit mud depth. The shallow pit mud was positively correlated with water, acetic acid, hexanoic acid, lactic acid, butyric acid and humus, while the deep pit mud was positively correlated with NH₄⁺-N, available phosphorus and pH. Correlation analysis of organic acids and microorganisms showed that Caloramatoraceae was positively correlated with organic acid synthesis in the old pit cellar. Lactobacillus and Hydrogenispora in the new pit were positively correlated with organic acid synthesis. Caproiciproducens was positively correlated with organic acid content in new and old cellars. Conclusion: The results of this study can clarify the prokaryotic community structure and physicochemical factors of vertical dimension of pit mud in the bottom of new and old pit mud, and provide reference for guiding the maturation and stability of pit mud.
- pit mud,
- vertical dimension,
- Chinese strong-flavor baijiu,
- organic acids,
- pit mud maintenance,
- microbial community structure

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