期刊
FOOD CHEMISTRY
卷 312, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126084
关键词
Chinese Strong-Flavor Baijiu; Multidimensional prokaryotic communities; Bottom-pit-mud; Old/young mud pits
资金
- Anhui Gujing Gongjiu Group
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.
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