The impact of environmental factors on the environmental bacterial diversity and composition in the Jiang-flavoured Baijiu production region

• Published in: Food science & technology Vol. 149; p. 111784
• Main Authors: Wang, Lin, Huang, Yongguang, Hu, Xiaoxia, Li, Yaoyi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: Environmental bacteria; Environmental factors; High-throughput sequencing; Jiang-flavoured baijiu; Environmental bacteria; Environmental factors; High-throughput sequencing; Jiang-flavoured baijiu
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111784

Moutai town is the birthplace and core producing region of Jiang-flavoured Baijiu (Moutai-flavour liquor). The unique climate conditions have made Moutai town a unique ecological environment for the production of Baijiu. We investigated the impacts of environmental factors (temperature, humidity, precipitation, sunlight and pressure) on the environmental bacterial diversity and composition across the four seasons in Moutai town. The sequenceing analysis revealed 21,424–85,577 high-quality 16S rRNA sequences were obtained from 28 environmental samples (a total of 476 samples were collected). These data indicated that the bacterial community was extremely diverse with Proteobacteria, Firmicutes, Bacteroidetes and Actinobacteria detected as the dominant environmental bacterial phyla, accounting for 99.51%. There were 8 dominant bacteria classes present amongst which Betaproteobacteria (1.83%–2.52%) and Flavobacterium (4.76%–5.74%) were for the first time identified as the dominant bacteria in Baijiu-making environments. There were 16 dominant bacterial genera (Sphingobacterium, Enterobacter, Acinetobacter, Weissella and Bacillus, etc) in the four seasons, that accounted for 54.26%. Our results also showed that the environmental bacterial community structure was relatively stable whilst bacterial diversity was related to the climate conditions. We showed that changes in environmental factors,including temperature, humidity and sunlight significantly affected bacterial diversity and composition particularly on the dominant bacterial community. •Microbial community dynamics in Jiang-flavoured Baijiu fermentation environments were tested.•Microbial diversity showed clear features and dynamic changes in Baijiu-making environments.•Environmental factors affected the bacterial community diversity.