Microbial community has an important impact on the whole brewing system and flavor formation during the pit fermentation of soy sauce flavor Baijiu(SFB).However,the spatiotemporal structure and succession of microbial...Microbial community has an important impact on the whole brewing system and flavor formation during the pit fermentation of soy sauce flavor Baijiu(SFB).However,the spatiotemporal structure and succession of microbial communities in the pit fermented grains,as well as the key habitat factors driving microbial community assembly at different spatial locations,are still unclear.In this study,we were the first to comprehensively analyze the similarities and differences in the microbial community structure and succession of pit surface,middle and bottom during the 1-7 rounds of pit fermentation.The fungalα-diversity of pit surface was the lowest,while the bacterialα-diversity was the highest in the pit surface.There were significant spatiotemporal differences in the distribution of dominant microorganisms during different rounds of pit surface,middle and bottom,and the types of dominant bacterial genera in the pit middle and bottom are more diverse than those in the pit surface.Most biomarkers(Streptococcus,Planifolium,etc.)of pit surface showed aerobic characteristics,while most bio-markers(Comamonas,Trichomonascus,etc.)of pit middle and bottom are anaerobic microorganisms.Further-more,the content of titratable acidity,starch and pH were the key driving factors for the assembly of microbial communities in the pit surface,middle and bottom,respectively.The dominant bacterial genera of pit surface,middle and bottom mainly promote microbial growth metabolism,other secondary metabolism and nucleoside metabolism,respectively,leading to differences in the growth enrichment and secondary metabolism of mi-crobial community in the pit fermented grains.This work comprehensively revealed the spatiotemporal differ-ences of microbial community structure and succession,and corresponding environmental driving factors during the 1-7 rounds of pit fermentation of SFB,providing scientific guidance for regulating the microbial community structure and high-level production in the brewing process of SFB.展开更多
Fault controlling petroleum accumulation is mainly reflected in hydrocarbon migration and sealing in accumulation periods.By fault activity rate analysis and fuzzy comprehensive sealing evaluation in different places ...Fault controlling petroleum accumulation is mainly reflected in hydrocarbon migration and sealing in accumulation periods.By fault activity rate analysis and fuzzy comprehensive sealing evaluation in different places of Linshang Fault Zone(LFZ).展开更多
基金supported by Guizhou Provincial Science and Technology Projects of China(ZK[2021 general 093]),the Fund of Zunyi Technology and Big data Bureau,Moutai institute Joint Science and Technology Research and Development Project(ZunShiKeHe HZ Zi[2023]108,[2021]305)+1 种基金Research Foundation for Scientific Scholars of Moutai Institute(mygccrc[2022]005)Moutai Institute&Guangzhou YueHui Cosmetics Co.,Ltd.cooperation research and development project(XYNJ20230089).
文摘Microbial community has an important impact on the whole brewing system and flavor formation during the pit fermentation of soy sauce flavor Baijiu(SFB).However,the spatiotemporal structure and succession of microbial communities in the pit fermented grains,as well as the key habitat factors driving microbial community assembly at different spatial locations,are still unclear.In this study,we were the first to comprehensively analyze the similarities and differences in the microbial community structure and succession of pit surface,middle and bottom during the 1-7 rounds of pit fermentation.The fungalα-diversity of pit surface was the lowest,while the bacterialα-diversity was the highest in the pit surface.There were significant spatiotemporal differences in the distribution of dominant microorganisms during different rounds of pit surface,middle and bottom,and the types of dominant bacterial genera in the pit middle and bottom are more diverse than those in the pit surface.Most biomarkers(Streptococcus,Planifolium,etc.)of pit surface showed aerobic characteristics,while most bio-markers(Comamonas,Trichomonascus,etc.)of pit middle and bottom are anaerobic microorganisms.Further-more,the content of titratable acidity,starch and pH were the key driving factors for the assembly of microbial communities in the pit surface,middle and bottom,respectively.The dominant bacterial genera of pit surface,middle and bottom mainly promote microbial growth metabolism,other secondary metabolism and nucleoside metabolism,respectively,leading to differences in the growth enrichment and secondary metabolism of mi-crobial community in the pit fermented grains.This work comprehensively revealed the spatiotemporal differ-ences of microbial community structure and succession,and corresponding environmental driving factors during the 1-7 rounds of pit fermentation of SFB,providing scientific guidance for regulating the microbial community structure and high-level production in the brewing process of SFB.
文摘Fault controlling petroleum accumulation is mainly reflected in hydrocarbon migration and sealing in accumulation periods.By fault activity rate analysis and fuzzy comprehensive sealing evaluation in different places of Linshang Fault Zone(LFZ).
