Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials

PeerJ

Qian Wang¹  Jinjin Li²  Lingmei Gao²  Zhu Shi²  Hongzhao Sun²  Jianlei Jia²  Yunfei Cai²  Lei Zheng³  Ru Jiang⁴ 

[1] Jinan High-Tech Zone Experimental Middle School, Jinan, Shandong, China;School of Life Sciences, Qilu Normal University, Jinan, Shandong, China;Shandong Baimai Spring Wine Co., Ltd, Jinan, Shandong, China;Shandong Yinlu Food Co., Ltd, Jinan, Shandong, China;

关键词: Pit mud;    Microbial community;    Spatial distribution;    Luzhou-flavor Baijiu;    High-throughput sequencing;   

DOI  :  10.7717/peerj.12987

来源: DOAJ

【 摘 要 】

Background Although studies have shown that Bacteroidetes, Clostridiales, and Lactobacillales are the main components of the microbial community in pit mud during the brewing of Luzhou-flavored liquor, little is known about the effect of brewing materials on spatial structures of this microbiome. Methods High-throughput sequencing of the V4–V5 region of prokaryotic 16S rRNA gene was performed to analyze the microbial community diversity and spatial heterogeneity in Luzhou-flavored liquor pit muds with different brewing ingredients. The structural characteristics and heterogeneous spatial distribution of the pit mud microbial communities were examined using bioinformatics and multivariate statistical analysis methods. Results Our results showed that Euryarchaeota, Actinobacteria, Bacteroidetes, Chlorobi, Chloroflexi, Firmicutes, Proteobacteria, Synergistetes, Tenericutes, and WWE1 were the dominant phyla in the pit mud microbiome. The Shannon and Simpson indices of the pit mud microbiome with three grains (M3G) in the upper layer were significantly lower than those in middle layer and bottom, whereas those of the pit mud microbiome with five grains (M5G) in bottom were significantly lower than those in middle layer (p < 0.05). There were significant differences in the microbial community compositions between the pit muds with different brewing ingredients and locations in the same pit (p < 0.05). T78 of Anaerolinaceae, Butyrivibrio, Dehalobacter_Syntrophobotulus, Desulfosporosinus, Asteroleplasma, and vadinCA02 of Synergistaceae were significantly enriched in M3G, whereas Prevotella, Vagococcus, Caldicoprobacter, Butyrivibrio, Coprococcus, Dorea, Sporanaerobacter, Tepidimicrobium, TissierellaSoehngenia, RFN20 of Erysipelotrichaceae, Sutterella, 125ds10 of Alteromonadales, Vibrio, and Sphaerochaeta were significantly enriched in M5G. This study provides a theoretical basis for exploring the influence of brewing ingredients in pit muds on the production of Luzhou-flavored liquor and the specific influence of pit mud microorganisms in different locations on liquor production.

【 授权许可】

Unknown