Pu Shunchang, Yan Shoubao
Department of Biology and Food Engineering, Bozhou University, Bozhou 236800, China.
College of Biological Engineering, Huainan Normal University, Huainan 230038, China.
Foods. 2022 Nov 8;11(22):3544. doi: 10.3390/foods11223544.
Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in fermentation cellars from Chinese strong-flavour liquor distilleries. In this analysis, differences in fungal community structures and physicochemical properties in pit mud samples from different spatial positions within fermentation cellars were analyzed, revealing unique characteristic multidimensional pit mud fungal community profiles. , , , , , , , , were dominant in the pit mud samples form the upper cellar wall, whereas , , , , , , , , , were predominant in the middle cellar wall. , , , , , and are majorly present in the down cellar wall layer. , , , , , and were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, and are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO, acetic acid, humus, K, Mg, Ca, butyric acid, and caproic acid levels in these different pit mud positions exhibited a rising incremental pattern from the upper wall layer to the bottom layer, whereas lactic acid levels were significantly lower in the bottom pit mud layer relative to these other layers. Moisture, pH, and NH-N were identified as the three most significant factors associated with fungal community composition through a redundancy analysis. Overall, these findings may offer a theoretical foundation for future efforts to improve or standardize artificial pit mud.
窖泥是一种特殊的发酵土壤，是中国浓香型白酒发酵的重要原料。然而，迄今为止，很少有研究试图描述中国浓香型白酒厂发酵窖池中窖泥真菌群落的空间分布特征。在本分析中，对发酵窖池内不同空间位置的窖泥样品中的真菌群落结构和理化性质差异进行了分析，揭示了独特的多维窖泥真菌群落特征。在上层窖壁的窖泥样品中， 、 、 、 、 、 、 占主导地位，而在中层窖壁中， 、 、 、 、 、 、 、 、 占主导地位。 、 、 、 、 和 主要存在于下层窖壁层。 、 、 、 、 和 被确定为窖底窖泥样品中的优势真菌。此外， 和 在所有窖泥样品层中含量都显著较高。这些不同窖泥位置的水分、pH值、磷酸根、乙酸、腐殖质、钾、镁、钙、丁酸和己酸水平呈现出从上壁层到底层逐渐增加的模式，而底层窖泥层中的乳酸水平相对于其他层显著较低。通过冗余分析确定，水分、pH值和铵态氮是与真菌群落组成相关的三个最显著因素。总体而言，这些发现可能为未来改进或规范人工窖泥的努力提供理论基础。
