Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit
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...
Published in: | Foods |
---|---|
Main Authors: | , |
Format: | Text |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2022
|
Subjects: | |
Online Access: | https://doi.org/10.3390/foods11223544 |
id |
ftmdpi:oai:mdpi.com:/2304-8158/11/22/3544/ |
---|---|
record_format |
openpolar |
spelling |
ftmdpi:oai:mdpi.com:/2304-8158/11/22/3544/ 2023-08-20T04:01:09+02:00 Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit Shunchang Pu Shoubao Yan agris 2022-11-08 application/pdf https://doi.org/10.3390/foods11223544 EN eng Multidisciplinary Digital Publishing Institute Food Microbiology https://dx.doi.org/10.3390/foods11223544 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 11; Issue 22; Pages: 3544 fungal community pit mud volatile flavor compounds fermentation Text 2022 ftmdpi https://doi.org/10.3390/foods11223544 2023-08-01T07:14:11Z 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. Penicillium roqueforti, Pichia kudriavzevii, Aotearoamyces nothofagi, Penicillium robsamsonii, Alternaria arborescens, Trichosporon insectorum, Seltsamia ulmi, Trichosporon coremiiforme, Malassezia restricta were dominant in the pit mud samples form the upper cellar wall, whereas Metarhizium frigidum, Calonectria pseudoreteaudii, Penicillium clavigerum, Fusarium equiseti, Simplicillium chinense, Aspergillus intermedius, Trichosporon coremiiforme, Fusarium circinatum, Alternaria radicina, Aspergillus heterocaryoticus were predominant in the middle cellar wall. Alternaria radicina, Cladosporium chasmanthicola, Alternaria helianthiinficiens, Penicillium argentinense, Antarctomyces psychrotrophicus, and Trichosporon inkin are majorly present in the down cellar wall layer. Bipolaris axonopicola, Ramgea ozimecii, Penicillium argentinense, Calonectria queenslandica, Metarhizium robertsii, and Penicillium roqueforti were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, Alternaria destruens and Alternaria doliconidium are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO43−, acetic acid, humus, K+, Mg2+, Ca2+, 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, ... Text Antarc* MDPI Open Access Publishing Foods 11 22 3544 |
institution |
Open Polar |
collection |
MDPI Open Access Publishing |
op_collection_id |
ftmdpi |
language |
English |
topic |
fungal community pit mud volatile flavor compounds fermentation |
spellingShingle |
fungal community pit mud volatile flavor compounds fermentation Shunchang Pu Shoubao Yan Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
topic_facet |
fungal community pit mud volatile flavor compounds fermentation |
description |
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. Penicillium roqueforti, Pichia kudriavzevii, Aotearoamyces nothofagi, Penicillium robsamsonii, Alternaria arborescens, Trichosporon insectorum, Seltsamia ulmi, Trichosporon coremiiforme, Malassezia restricta were dominant in the pit mud samples form the upper cellar wall, whereas Metarhizium frigidum, Calonectria pseudoreteaudii, Penicillium clavigerum, Fusarium equiseti, Simplicillium chinense, Aspergillus intermedius, Trichosporon coremiiforme, Fusarium circinatum, Alternaria radicina, Aspergillus heterocaryoticus were predominant in the middle cellar wall. Alternaria radicina, Cladosporium chasmanthicola, Alternaria helianthiinficiens, Penicillium argentinense, Antarctomyces psychrotrophicus, and Trichosporon inkin are majorly present in the down cellar wall layer. Bipolaris axonopicola, Ramgea ozimecii, Penicillium argentinense, Calonectria queenslandica, Metarhizium robertsii, and Penicillium roqueforti were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, Alternaria destruens and Alternaria doliconidium are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO43−, acetic acid, humus, K+, Mg2+, Ca2+, 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, ... |
format |
Text |
author |
Shunchang Pu Shoubao Yan |
author_facet |
Shunchang Pu Shoubao Yan |
author_sort |
Shunchang Pu |
title |
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
title_short |
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
title_full |
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
title_fullStr |
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
title_full_unstemmed |
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit |
title_sort |
fungal diversity profiles in pit mud samples from chinese strong-flavour liquor pit |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11223544 |
op_coverage |
agris |
genre |
Antarc* |
genre_facet |
Antarc* |
op_source |
Foods; Volume 11; Issue 22; Pages: 3544 |
op_relation |
Food Microbiology https://dx.doi.org/10.3390/foods11223544 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods11223544 |
container_title |
Foods |
container_volume |
11 |
container_issue |
22 |
container_start_page |
3544 |
_version_ |
1774723037153722368 |