Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
Maoke Liu, Yu-Ming Tang, Xiaojiao Guo, Ke Zhao, Petri Penttinen, Xinhui Tian, Xinyu Zhang, Ren Dao-qun, Xiaoping Zhang
Abstract
Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.