PMID- 33064956
OWN - NLM
STAT- MEDLINE
DCOM- 20210609
LR  - 20210609
IS  - 1480-3275 (Electronic)
IS  - 0008-4166 (Linking)
VI  - 67
IP  - 5
DP  - 2021 May
TI  - Evolving the core microbial community in pit mud based on bioturbation of 
      fortified Daqu.
PG  - 396-405
LID - 10.1139/cjm-2020-0290 [doi]
AB  - Directional stress is an effective measure to change the community structure and 
      improve the bioactivity of pit mud (PM). In this study, the addition of fortified 
      Daqu to artificial PM (APM) was intended to disturb the microbial community and 
      further affect metabolites. To evaluate the effect of fortified Daqu on culturing 
      APM, the microbial communities of APM with or without the addition of fortified 
      Daqu were investigated by fluorescence in situ hybridization and Illumina MiSeq. 
      The results indicated that microbes (Clostridium sp., Clostridium kluyveri, 
      hydrogenotrophic methanogens, and acetotrophic methanogens) related to the 
      production of key aroma compounds increased notably when fortified Daqu was 
      added. In particular, the hydrogenotrophic and acetotrophic methanogens increased 
      by 6.19- and 4.63-fold after 30 days of culture. Subsequently, metabolites 
      (organic acids, volatile compounds) were also analyzed by HPLC (high-performance 
      liquid chromatography) and HS-SPME-GC-MS (headspace solid phase microextraction - 
      gas chromatography - mass spectrometry). The results showed that the content of 
      butyric acid and hexanoic acid was significantly higher when fortified Daqu was 
      added to APM. In addition, the proportion of esters and phenols was also higher 
      than in APM without fortified Daqu. A survey of the microbial compositions of 
      APMs with or without added fortified Daqu indicated that the microbial community 
      evolves into a functional community favoring liquor brewing. We have developed a 
      novel process by disturbing the community diversity.
FAU - Chen, Suqi
AU  - Chen S
AD  - College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, 
      China.
AD  - Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, 
      Sichuan University, Chengdu 610065, China.
FAU - Huang, Jun
AU  - Huang J
AD  - College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, 
      China.
AD  - Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, 
      Sichuan University, Chengdu 610065, China.
FAU - Qin, Hui
AU  - Qin H
AD  - National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, 
      China.
FAU - He, Guiqiang
AU  - He G
AD  - College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, 
      China.
AD  - Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, 
      Sichuan University, Chengdu 610065, China.
FAU - Zhou, Rongqing
AU  - Zhou R
AD  - College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, 
      China.
AD  - Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, 
      Sichuan University, Chengdu 610065, China.
FAU - Yang, Yan
AU  - Yang Y
AD  - National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, 
      China.
FAU - Qiu, Chuanfeng
AU  - Qiu C
AD  - National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, 
      China.
FAU - Zhang, Suyi
AU  - Zhang S
AD  - National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, 
      China.
LA  - eng
PT  - Journal Article
DEP - 20201016
PL  - Canada
TA  - Can J Microbiol
JT  - Canadian journal of microbiology
JID - 0372707
RN  - 0 (DNA, Bacterial)
RN  - 0 (Flavoring Agents)
RN  - 0 (RNA, Ribosomal, 16S)
RN  - T1FAD4SS2M (Clay)
SB  - IM
MH  - Alcoholic Beverages/*analysis/*microbiology
MH  - Archaea/*classification/genetics
MH  - Bacteria/*classification/genetics
MH  - Biodiversity
MH  - China
MH  - Clay/microbiology
MH  - DNA, Bacterial/genetics
MH  - Fermentation
MH  - Flavoring Agents/analysis
MH  - Food Microbiology
MH  - Fungi/*classification/genetics
MH  - Gas Chromatography-Mass Spectrometry
MH  - High-Throughput Nucleotide Sequencing
MH  - In Situ Hybridization, Fluorescence
MH  - *Microbiota
MH  - RNA, Ribosomal, 16S/genetics
MH  - Solid Phase Microextraction
MH  - Time Factors
OTO - NOTNLM
OT  - Chinese liquor
OT  - Clostridium
OT  - Daqu fortifiee
OT  - archees methanogenes
OT  - artificial pit mud
OT  - boue de fosse artificielle
OT  - fortified Daqu
OT  - liqueur chinoise
OT  - methanogenic archaea
EDAT- 2020/10/17 06:00
MHDA- 2021/06/10 06:00
CRDT- 2020/10/16 20:09
PHST- 2020/10/17 06:00 [pubmed]
PHST- 2021/06/10 06:00 [medline]
PHST- 2020/10/16 20:09 [entrez]
AID - 10.1139/cjm-2020-0290 [doi]
PST - ppublish
SO  - Can J Microbiol. 2021 May;67(5):396-405. doi: 10.1139/cjm-2020-0290. Epub 2020 
      Oct 16.