Clostridia community in fermentation pit mud for baijiu production Raw sequence reads

Strong-flavour baijiu, a typical type Chinese liquor, is produced from grains by multispecies anaerobic fermentation under solid state in a mud pit. Microbes inhabiting in the fermentation pit mud largely determines the flavour and quality of strong-flavour baijiu. Butyrate and its derivates pertain to the key aroma contributors, however, the correlation between microbial community and the butyrate-producing function in pit mud are not sufficiently clear. In this study, we investigated microbial functional groups driving the butyrate formation in pit mud, which could help to elucidate the butyrate-producing microbial community in pit mud and this is the first time to report the temporal dynamics of Clostridial community in pit mud during brewing.