Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-07 DOI:10.1007/s10068-025-01824-z

MingHong Bian, Enze Huang, Shangchao Xia, Chunyan He, Guangbin Ye

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Abstract

In this study, the traditional fermentation starter (Daqu), a fermentation by-product (Huangshui) and fermentation grains (Zaopei) were combined with pit mud to provide the initial bacterial source, using a single pit mud bacterial inoculation source as the control group. Changes in metabolite accumulation and microbial community were assessed over six rounds of enrichment. Results showed that the addition of exogenous microorganisms (Daqu, Huangshui and Zaopei) better enhanced the quality of the enriched pit mud liquid compared to the use of multiple rounds of enrichment. The quality enhancement of the enriched pit mud liquid could be ranked in descending order as follows: Zaopei > Huangshui > Daqu. The quality of the enriched pit mud liquid was found to be highest in rounds 2–3 of the addition of Zaopei. These results provide theoretical guidance and technical support for the development of pit mud maintenance systems and techniques for the rapid aging of artificial pit mud.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.