Variations in the Physicochemical Properties and Bacterial Community Compositions during Culture of Yellow Water with Addition of Calcium Carbonate Powder
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Abstract:
The bacterial community compositions and physicochemical properties of yellow water from young and old fermentation pits of strongly flavored liquors during two-month static culture after adding appropriate and excess amounts of calcium carbonate powder were invistigated. During the two-month culture, the pH value (from 4.20 to 4.60 → 5.00 to 5.30 for yellow water from the young pit; from 5.00 to 5.30 → 4.00 to 4.50 for that form the old pit) and the butyric and caproic acid contents increased and then decreased. Furthermore, the pH value dropped more significantly for yellow water with the addition of an appropriate amount of calcium carbonate powder. The starch and reducing sugar contents declined continuously. The calcium ion contents (from 4.82 to 6.32 g/L → 5.53 to 8.89 g/L), ammonium nitrogen (from 1.28 to 1.69 g/L → 1.53 to 2.18 g/L), and acetic acid (from 4.74 to 5.44 g/L → 5.74 to 9.61 g/L) increased. Moreover, the calcium ion concentration increased more remarkably for yellow water with excessive calcium carbonate, whereas the increases in the ammonium nitrogen and acetic acid contents were more considerable for yellow water from the old pit. The lactic acid content reduced first (from 62.21 to 64.57 g/L → 54.67 to 57.74 g/L) but then increased (from 54.67 to 57.74 g/L → 67.89 to 75.30 g/L); its increase is more noticeable for yellow water with an appropriate amount of calcium carbonate powder. The bacterial community diversity indices, including operational taxonomic units (from 125 to 169 → 83 to 90), Chao1 (from 133.08 to 174.44 → 88.08 to 95.52), and Shannon (from 1.43 to 2.24 → 0.57 to 0.83), decreased continuously during two-month culture for all yellow water samples. Meanwhile, the abundance of the predominant genus Lactobacillus grew continuously (from 94.48% → 99.99%), but the bacteria of other dominant and unknown genera died out gradually (from 5.52% to almost 0). The results demonstrate the environment is modified when calcium carbonate is added to yellow water, becoming more favorable for Lactobacillus. As a result, Lactobacillus becomes more dominant, while the growth of bacteria of other genera is inhibited. The findings of this study provide some theoretical explanation for the dominance of Lactobacillus in the mud of aging pits.
