Abstract：
:The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old BPM presented stratified difference within the depth of 0-7 cm, especially, the surface 0-1 cm was characteristic of dominant Caproiciproducens (34.79%). The young BPM showed significant difference between quarter/center and deep corner (1-7 cm), the former were characteristic of abundant Lactobacillus (12.80%-42.72%), while the deep corner was distinctive of dominant Caproiciproducens (17.85%-64.45%). The lactic acid, pH and soluble Ca2+ were considered as the 3 most significant environmental factors through redundancy analysis (RDA). This study may help illuminate the BPM aging process, and allow the future artificial regulation of young BPM.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang H,Meng Y,Wang Y,Zhou Q,Li A,Liu G,Li J,Xing Xdoi
10.1016/j.foodchem.2019.126084subject
Has Abstractpub_date
2020-05-15 00:00:00pages
126084eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32233-2journal_volume
312pub_type
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