{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T01:29:20Z","timestamp":1787016560783,"version":"build-2736575974"},"reference-count":67,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"funder":[{"name":"International Innovation Cooperation Project of Sichuan Province","award":["2025YFHZ0117"],"award-info":[{"award-number":["2025YFHZ0117"]}]},{"DOI":"10.13039\/501100018542","name":"Natural Science Foundation of Sichuan Province","doi-asserted-by":"publisher","award":["2024NSFSC2068"],"award-info":[{"award-number":["2024NSFSC2068"]}],"id":[{"id":"10.13039\/501100018542","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018588","name":"Yibin Science and Technology Planning Program","doi-asserted-by":"publisher","award":["2024SF018"],"award-info":[{"award-number":["2024SF018"]}],"id":[{"id":"10.13039\/501100018588","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Sichuan Quanxing Distillery Co., Ltd.","award":["H232171"],"award-info":[{"award-number":["H232171"]}]},{"name":"Sichuan Tujiu Distillery Co., Ltd.","award":["H242364"],"award-info":[{"award-number":["H242364"]}]}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2026,5,20]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title\/>\n                    <jats:p>\n                      The microbial community in pit mud, particularly the archaeal community, plays a pivotal role in the solid-state multi-microorganism fermentation process of strong-flavor Baijiu. This study systematically analyzed physicochemical properties, archaeal succession, and volatile metabolites across pit ages (3, 45, 100 years) and spatial layers (upper\/middle\/lower) in pit mud. It revealed the mechanisms by which environmental factors drive archaeal community composition and metabolic function. Results revealed marked spatiotemporal variations in pit mud\u2019s archaea and metabolites, with 45-year-old samples (especially mid-layer) showing peak archaeal diversity and highest volatile compound richness (predominantly esters). The phyla\n                      <jats:italic toggle=\"yes\">Methanobacteriota<\/jats:italic>\n                      and\n                      <jats:italic toggle=\"yes\">Halobacteriota<\/jats:italic>\n                      were identified as the dominant archaeal groups, with the genus\n                      <jats:italic toggle=\"yes\">Methanothrix<\/jats:italic>\n                      being exclusively detected in 100-year pit mud. The genus\n                      <jats:italic toggle=\"yes\">Methanoculleus<\/jats:italic>\n                      reached its highest abundance in 45-year pit mud and exhibited a progressive increase along the pit depth gradient. The Pearson correlation analysis revealed significant associations between the archaeal community structure and key environmental factors, including pH, humus, ammonium nitrogen, available phosphorus, and multiple metal elements, suggesting that these factors collectively influence archaeal community assembly. The functional prediction (PICRUSt2) further elucidated the synergistic relationship between archaeal key enzymes involved in methanogenesis and critical flavor compound synthesis. This study offers a new perspective on the notion that \u201colder pit mud is always better.\u201d Our findings show that, in this evaluation, 45-year-old pit mud exhibited superior overall quality compared to 100-year-old pit mud. This indicates that pit mud quality is closely related to archaeal succession and influenced by multiple factors.\n                    <\/jats:p>\n                    <jats:sec>\n                      <jats:title>IMPORTANCE<\/jats:title>\n                      <jats:p>The assembly of microbial communities is a long-term process, and temporal patterns in environmental communities cannot be studied in isolation\u2014spatial patterns must also be considered. The functional roles of rare archaeal communities in the pit mud ecosystem are equally important, yet they remain understudied. To elucidate the temporal and spatial dynamics of archaeal succession in this ecosystem, the archaeal communities in pit mud from different temporal and spatial contexts were investigated. This study offers a new perspective on the notion that \u201colder pit mud is always better.\u201d Our findings show that, in this evaluation, 45-year-old pit mud exhibited superior overall quality compared to 100-year-old pit mud, suggesting that pit mud quality is likely influenced by multiple complex factors.<\/jats:p>\n                    <\/jats:sec>\n                  <\/jats:sec>","DOI":"10.1128\/aem.00099-26","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T13:12:26Z","timestamp":1776690746000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":1,"title":["Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu"],"prefix":"10.1128","volume":"92","author":[{"given":"Qilin","family":"Huang","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04gwtvf26","id-type":"ROR","asserted-by":"publisher"}],"name":"College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Liu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04gwtvf26","id-type":"ROR","asserted-by":"publisher"}],"name":"College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Tian","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04gwtvf26","id-type":"ROR","asserted-by":"publisher"}],"name":"College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianping","family":"Qiu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04gwtvf26","id-type":"ROR","asserted-by":"publisher"}],"name":"College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province","place":["Chengdu, People's Republic of China"]},{"name":"Sichuan Quanxing Distillery Co., Ltd.","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanzhong","family":"Li","sequence":"additional","affiliation":[{"name":"Sichuan Jiangkouchun Longding Distillery Co., Ltd","place":["Bazhong, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Li","sequence":"additional","affiliation":[{"name":"Sichuan Tujiu Distillery Co., Ltd","place":["Nanchong, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yinru","family":"Liu","sequence":"additional","affiliation":[{"name":"Sichuan Quanxing Distillery Co., Ltd.","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyu","family":"Yang","sequence":"additional","affiliation":[{"name":"Sichuan Quanxing Distillery Co., Ltd.","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2362-5279","authenticated-orcid":true,"given":"Tongwei","family":"Guan","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04gwtvf26","id-type":"ROR","asserted-by":"publisher"}],"name":"College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province","place":["Chengdu, People's Republic of China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_4_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jef.2016.03.001"},{"key":"e_1_3_4_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2022.100554"},{"key":"e_1_3_4_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136576"},{"key":"e_1_3_4_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102287"},{"key":"e_1_3_4_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103413"},{"key":"e_1_3_4_7_2","doi-asserted-by":"publisher","DOI":"10.13746\/j.njkj.2023075"},{"key":"e_1_3_4_8_2","doi-asserted-by":"publisher","DOI":"10.1093\/icb\/icad060"},{"key":"e_1_3_4_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110442"},{"key":"e_1_3_4_10_2","doi-asserted-by":"publisher","DOI":"10.11882\/j.issn.0254-5071.2025.03.001"},{"key":"e_1_3_4_11_2","doi-asserted-by":"publisher","DOI":"10.1111\/1751-7915.12729"},{"key":"e_1_3_4_12_2","doi-asserted-by":"publisher","DOI":"10.11882\/j.issn.0254-5071.2025.01.002"},{"key":"e_1_3_4_13_2","first-page":"194","article-title":"Optimization of immobilization technology of complex caproic acid bacteria for Nongxiangxing Baijiu brewing without cellar mud","volume":"45","author":"Wang J","year":"2024","unstructured":"Wang J, Rong G, Zhu J. 2024. Optimization of immobilization technology of complex caproic acid bacteria for Nongxiangxing Baijiu brewing without cellar mud. Food Res Develop 45:194\u2013201.","journal-title":"Food Res Develop"},{"key":"e_1_3_4_14_2","doi-asserted-by":"publisher","DOI":"10.1126\/science.aaf3883"},{"key":"e_1_3_4_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114770"},{"key":"e_1_3_4_16_2","first-page":"1","article-title":"Comparative study on biochemical indicators in degraded pit mud and normal pit mud","volume":"61","author":"Cai H","year":"2025","unstructured":"Cai H, He W, Jiang Q. 2025. Comparative study on biochemical indicators in degraded pit mud and normal pit mud. Food Ferment Sci Technol 61:1\u20137.","journal-title":"Food Ferment Sci Technol"},{"key":"e_1_3_4_17_2","unstructured":"Zhang Y. 2019. The effect of methanogens on the flavor compounds in the pit mud. Beijing Academy of Agricultural Sciences[Google Scholar]"},{"key":"e_1_3_4_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2023.163854"},{"key":"e_1_3_4_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.115806"},{"key":"e_1_3_4_20_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4174"},{"key":"e_1_3_4_21_2","doi-asserted-by":"publisher","DOI":"10.1093\/femsec\/fiaa192"},{"key":"e_1_3_4_22_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.09.075"},{"key":"e_1_3_4_23_2","doi-asserted-by":"publisher","DOI":"10.11882\/j.issn.0254-5071.2025.03.018"},{"key":"e_1_3_4_24_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113730"},{"key":"e_1_3_4_25_2","doi-asserted-by":"publisher","DOI":"10.1093\/jaoacint\/qsaa029"},{"key":"e_1_3_4_26_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101667"},{"key":"e_1_3_4_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104064"},{"key":"e_1_3_4_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136027"},{"key":"e_1_3_4_29_2","doi-asserted-by":"publisher","DOI":"10.1111\/1758-2229.12251"},{"key":"e_1_3_4_30_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1289"},{"key":"e_1_3_4_31_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2024.106889"},{"key":"e_1_3_4_32_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110449"},{"key":"e_1_3_4_33_2","doi-asserted-by":"publisher","DOI":"10.1038\/ismej.2010.58"},{"key":"e_1_3_4_34_2","first-page":"50","article-title":"Determine and study on microorganism in quality pit mud","volume":"40","author":"Zhang S","year":"2013","unstructured":"ZhangS, ZhaoJ. 2013. Determine and study on microorganism in quality pit mud. Liquor Making 40:50\u201352.","journal-title":"Liquor Making"},{"key":"e_1_3_4_35_2","doi-asserted-by":"publisher","DOI":"10.11882\/j.issn.0254-5071.2024.07.002"},{"key":"e_1_3_4_36_2","first-page":"11","volume-title":"Liquor making","author":"Zhang L","year":"2004","unstructured":"Zhang L, Ren J, Tang Y, Ren D. 2004. Study on difference of heavy metal content and physical characteristics in cellar mud of Luzhou Laojiao, p 11\u201313. In Liquor making"},{"key":"e_1_3_4_37_2","first-page":"37","article-title":"Difference in calcium content in layered bottom pit-mud from strong-flavor Baijiu young and old mud pits and their influencing factors","volume":"39","author":"Zhang H","year":"2020","unstructured":"ZhangH, MengY, Wang Y, ChenY, LiA. 2020. Difference in calcium content in layered bottom pit-mud from strong-flavor Baijiu young and old mud pits and their influencing factors. China Brewing 39:37\u201342.","journal-title":"China Brewing"},{"key":"e_1_3_4_38_2","doi-asserted-by":"publisher","DOI":"10.13995\/j.cnki.11-1802\/ts.018089"},{"key":"e_1_3_4_39_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods12213962"},{"key":"e_1_3_4_40_2","doi-asserted-by":"publisher","DOI":"10.1039\/d1fo01505b"},{"key":"e_1_3_4_41_2","doi-asserted-by":"publisher","DOI":"10.13287\/j.1001-9332.202504.017"},{"key":"e_1_3_4_42_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111062"},{"key":"e_1_3_4_43_2","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.16943"},{"key":"e_1_3_4_44_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10295-013-1390-3"},{"key":"e_1_3_4_45_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10295-016-1795-x"},{"key":"e_1_3_4_46_2","doi-asserted-by":"publisher","DOI":"10.1002\/j.2050-0416.2011.tb00447.x"},{"key":"e_1_3_4_47_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103292"},{"key":"e_1_3_4_48_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods11192959"},{"key":"e_1_3_4_49_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2025.104735"},{"key":"e_1_3_4_50_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101660"},{"key":"e_1_3_4_51_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods14061063"},{"key":"e_1_3_4_52_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.142927"},{"key":"e_1_3_4_53_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114167"},{"key":"e_1_3_4_54_2","first-page":"9","article-title":"Correlation analysis between prokaryotic microbial community and volatile flavor compounds in pit mud of Luzhou-flavor liquor","volume":"59","author":"Chen R","year":"2023","unstructured":"Chen R, Gao J, Yang Y, Zhou L. 2023. Correlation analysis between prokaryotic microbial community and volatile flavor compounds in pit mud of Luzhou-flavor liquor. Food Ferment Sci Technol 59:9\u201315.","journal-title":"Food Ferment Sci Technol"},{"key":"e_1_3_4_55_2","doi-asserted-by":"publisher","DOI":"10.4014\/jmb.1605.05036"},{"key":"e_1_3_4_56_2","doi-asserted-by":"publisher","DOI":"10.1111\/1462-2920.70004"},{"key":"e_1_3_4_57_2","doi-asserted-by":"publisher","DOI":"10.13386\/j.issn1002-0306.2021060205"},{"key":"e_1_3_4_58_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.03409-15"},{"key":"e_1_3_4_59_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.04070-13"},{"key":"e_1_3_4_60_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2021.125377"},{"key":"e_1_3_4_61_2","doi-asserted-by":"publisher","DOI":"10.1021\/acsami.8b18729"},{"key":"e_1_3_4_62_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2021.125377"},{"key":"e_1_3_4_63_2","unstructured":"Chen R. 2023. Study on pit mud quality microbial community and correlation of Luzhou-flavor liquor in Yibin production area. Sichuan University of Science & Engineering"},{"key":"e_1_3_4_64_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.mib.2015.05.003"},{"key":"e_1_3_4_65_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109765"},{"key":"e_1_3_4_66_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2019.05.001"},{"key":"e_1_3_4_67_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.138550"},{"key":"e_1_3_4_68_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130920"}],"container-title":["Applied and Environmental Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.00099-26","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.00099-26","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T13:05:15Z","timestamp":1780578315000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/aem.00099-26"}},"subtitle":[],"editor":[{"given":"Nicole R.","family":"Buan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2026,5,20]]},"references-count":67,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2026,5,20]]}},"alternative-id":["10.1128\/aem.00099-26"],"URL":"https:\/\/doi.org\/10.1128\/aem.00099-26","relation":{},"ISSN":["0099-2240","1098-5336"],"issn-type":[{"value":"0099-2240","type":"print"},{"value":"1098-5336","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,5,20]]},"assertion":[{"value":"2026-01-17","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-03-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-20","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e00099-26"}}