Cargando…

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Chai, Li-Juan, Qian, Wei, Zhong, Xiao-Zhong, Zhang, Xiao-Juan, Lu, Zhen-Ming, Zhang, Su-Yi, Wang, Song-Tao, Shen, Cai-Hong, Shi, Jin-Song, Xu, Zheng-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357292/
https://www.ncbi.nlm.nih.gov/pubmed/34160281
http://dx.doi.org/10.1128/AEM.00885-21
_version_ 1783737104248864768
author Chai, Li-Juan
Qian, Wei
Zhong, Xiao-Zhong
Zhang, Xiao-Juan
Lu, Zhen-Ming
Zhang, Su-Yi
Wang, Song-Tao
Shen, Cai-Hong
Shi, Jin-Song
Xu, Zheng-Hong
author_facet Chai, Li-Juan
Qian, Wei
Zhong, Xiao-Zhong
Zhang, Xiao-Juan
Lu, Zhen-Ming
Zhang, Su-Yi
Wang, Song-Tao
Shen, Cai-Hong
Shi, Jin-Song
Xu, Zheng-Hong
author_sort Chai, Li-Juan
collection PubMed
description 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(10) [lg] copies/g) and archaea (8.3 to 9.1 lg copies/g) mainly constituted pit mud microbiota, respectively dominated by Clostridia (39.7% to 81.2%) and Methanomicrobia (32.8% to 92.9%). An upward trend with cellar age characterized the relative and absolute abundance of the most predominant bacterial and archaeal genera, Caproiciproducens and Methanosarcina. Correlation analysis revealed significantly (P < 0.05) positive relationships between the two genera and major metabolites. Anaerobic fermentation with acetate and lactate as carbon sources enhanced the enrichment of Clostridia, and furthermore, the relative abundance of Caproiciproducens (40.9%) significantly increased after 15-day fed-batch fermentation with lactate compared with the initial pit mud (0.22%). This work presents a directional evolutionary pattern of pit mud microbial consortia and provides an alternative way to accelerate the enrichment of functional microbes. IMPORTANCE The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit mud are crucial to create the unique flavor of SFB. Accordingly, craftspeople have always highlighted the importance of the pit mud microbiome and concluded by centuries of practice that the production rate of high-quality baijiu increases with cellar age. To deepen the understanding of the pit mud microbiome, we determined the microbial community and metabolites of different-aged pit mud, inferred the main functional groups, and explored the forces driving the microbial community evolution through metagenomic, metabolomic, and multivariate statistical analyses. The results showed that the microbial consortia of pit mud presented a regular and directional evolutionary pattern under the impact of continuous batch-to-batch brewing activities. This work provides insight into the key roles of the pit mud microbiome in SFB production and supports the production optimization of high-quality pit mud.
format Online
Article
Text
id pubmed-8357292
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher American Society for Microbiology
record_format MEDLINE/PubMed
spelling pubmed-83572922021-08-23 Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu Chai, Li-Juan Qian, Wei Zhong, Xiao-Zhong Zhang, Xiao-Juan Lu, Zhen-Ming Zhang, Su-Yi Wang, Song-Tao Shen, Cai-Hong Shi, Jin-Song Xu, Zheng-Hong Appl Environ Microbiol Food Microbiology 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(10) [lg] copies/g) and archaea (8.3 to 9.1 lg copies/g) mainly constituted pit mud microbiota, respectively dominated by Clostridia (39.7% to 81.2%) and Methanomicrobia (32.8% to 92.9%). An upward trend with cellar age characterized the relative and absolute abundance of the most predominant bacterial and archaeal genera, Caproiciproducens and Methanosarcina. Correlation analysis revealed significantly (P < 0.05) positive relationships between the two genera and major metabolites. Anaerobic fermentation with acetate and lactate as carbon sources enhanced the enrichment of Clostridia, and furthermore, the relative abundance of Caproiciproducens (40.9%) significantly increased after 15-day fed-batch fermentation with lactate compared with the initial pit mud (0.22%). This work presents a directional evolutionary pattern of pit mud microbial consortia and provides an alternative way to accelerate the enrichment of functional microbes. IMPORTANCE The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit mud are crucial to create the unique flavor of SFB. Accordingly, craftspeople have always highlighted the importance of the pit mud microbiome and concluded by centuries of practice that the production rate of high-quality baijiu increases with cellar age. To deepen the understanding of the pit mud microbiome, we determined the microbial community and metabolites of different-aged pit mud, inferred the main functional groups, and explored the forces driving the microbial community evolution through metagenomic, metabolomic, and multivariate statistical analyses. The results showed that the microbial consortia of pit mud presented a regular and directional evolutionary pattern under the impact of continuous batch-to-batch brewing activities. This work provides insight into the key roles of the pit mud microbiome in SFB production and supports the production optimization of high-quality pit mud. American Society for Microbiology 2021-08-11 /pmc/articles/PMC8357292/ /pubmed/34160281 http://dx.doi.org/10.1128/AEM.00885-21 Text en Copyright © 2021 Chai et al. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Food Microbiology
Chai, Li-Juan
Qian, Wei
Zhong, Xiao-Zhong
Zhang, Xiao-Juan
Lu, Zhen-Ming
Zhang, Su-Yi
Wang, Song-Tao
Shen, Cai-Hong
Shi, Jin-Song
Xu, Zheng-Hong
Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title_full Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title_fullStr Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title_full_unstemmed Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title_short Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
title_sort mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production of strong-flavor baijiu
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357292/
https://www.ncbi.nlm.nih.gov/pubmed/34160281
http://dx.doi.org/10.1128/AEM.00885-21
work_keys_str_mv AT chailijuan miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT qianwei miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT zhongxiaozhong miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT zhangxiaojuan miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT luzhenming miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT zhangsuyi miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT wangsongtao miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT shencaihong miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT shijinsong miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu
AT xuzhenghong miningthefactorsdrivingtheevolutionofthepitmudmicrobiomeundertheimpactoflongtermproductionofstrongflavorbaijiu