Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process Article Swipe
YOU?
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· 2016
· Open Access
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· DOI: https://doi.org/10.1007/s13213-016-1211-9
The stacking fermentation (SF) process is a bridge between Daqu making and alcoholic fermentation in the pits. Revealing the dynamic diversification of the microbial functional groups in this process is of vital importance to unfold the mechanism of Baiyunbian liquor flavor, and improve the quantity and production of the traditional Chinese liquor fermentation process. A total of 142 strains of bacteria were isolated from the Baiyunbian liquor SF process, which were divided into 17 species and two subspecies. These isolated bacteria could hydrolyze the main carbon resources such as starch, protein, cellulose, lignin, and fat as well as produce acetic acid, lactic acid, or butyric acid. Our results indicated that the dynamic variations of the bacterial functional groups revealed their specific functions in the Baiyunbian SF process. Interestingly, although the bacterial bio-diversity decreased during the SF process, the total bacterial biomass increased at the end, in which the biomass of the starch degrading bacteria was dominate throughout the whole SF process. Among the identified bacteria, B.licheniformis and B.subtilis contributed the most biomass and functionalities during the Baiyunbian SF process, playing important roles in the formation of the Maotai-flavor. Our study revealed the bio-diversity of the microbial functional groups in the Baiyunbian liquor SF process and the mechanism of the Baiyunbian liquor flavor formation, providing valuable guidance to improve the traditional Chinese liquor fermentation process. It could also act as an attempt to turn the present manufacturing process to standardized procedures.
Related Topics
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1007/s13213-016-1211-9
- OA Status
- gold
- Cited By
- 15
- References
- 43
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W2311570825
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W2311570825Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.1007/s13213-016-1211-9Digital Object Identifier
- Title
-
Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation processWork title
- Type
-
articleOpenAlex work type
- Language
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enPrimary language
- Publication year
-
2016Year of publication
- Publication date
-
2016-03-18Full publication date if available
- Authors
-
Hui Li, Ruyi He, Xiaomao Xiong, Mingchun Zhang, Tuanyuan Yang, Zhengbing Jiang, Lixin Ma, Yi Li, Xiangdong MaList of authors in order
- Landing page
-
https://doi.org/10.1007/s13213-016-1211-9Publisher landing page
- Open access
-
YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
-
https://doi.org/10.1007/s13213-016-1211-9Direct OA link when available
- Concepts
-
Fermentation, Food science, Bacteria, Chemistry, Biomass (ecology), Lactic acid, Acetic acid, Bacterial cellulose, Biotechnology, Biology, Biochemistry, Cellulose, Ecology, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
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15Total citation count in OpenAlex
- Citations by year (recent)
-
2025: 1, 2024: 3, 2023: 2, 2022: 4, 2020: 2Per-year citation counts (last 5 years)
- References (count)
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43Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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