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Research Report | Publishing Language: Chinese | Open Access

Microbial diversity in the pit mud of based on MiSeq high-throughput sequencing and pure culture technology

Yi HUANG1,2Caozheng HU3Fuan ZHAN3Haibo ZHANG1,2Zhuang GUO1,2Huijun ZHAO1,2
Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
Laohekou Guanghuate Liquor Industry Co., Ltd., Xiangyang 441053, China
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Abstract

In this study, the microbial diversity of the pit mud of Laohekou Guanghuate Liquor Industry Co., Ltd. was analyzed using MiSeq high-throughput sequencing technology, and the Bacillus contained in it was isolated and identified through pure culture technology. The results showed that the species richness and diversity of bacterial groups in pit mud were significantly higher than those of fungus (P<0.01). A total of 15 dominant bacterial genera were identified, including Sedentibacter (15.62%), Petrimonas (14.58%), and Caloribacterium (10.28%). A total of 12 dominant fungal genera were identified, including Saccharomycopsis (35.40%), Thermoascus (11.86%), Rhizopus (9.81%), and Aspergillus (7.45%). A total of 7 strains of Bacillus were isolated and identified from pit mud using pure cultivation techniques, including 3 strains of Bacillus amyloliquefaciens, 2 strains of Bacillus australimaris, and 2 strains of Bacillus subtilis. The research results provided certain data support for the diversity analysis of pit mud microorganisms and the screening of functional microorganisms.

CLC number: TS201.3 Article ID: 0254-5071(2025)08-0095-05

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China Brewing
Pages 95-99

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Cite this article:
HUANG Y, HU C, ZHAN F, et al. Microbial diversity in the pit mud of based on MiSeq high-throughput sequencing and pure culture technology. China Brewing, 2025, 44(8): 95-99. https://doi.org/10.11882/j.issn.0254-5071.2025.08.015

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Received: 07 November 2024
Revised: 19 March 2025
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).