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Factores ambientales impulsan interacciones microbianas para regular el metabolismo del sabor en bebidas alcohólicas

Enxiang Zong1, Jianping Yang2, Jiaojiao Zhang3

  • 1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Food research international (Ottawa, Ont.)
|January 9, 2026
PubMed
Resumen

Los factores ambientales impulsan las interacciones microbianas para dar forma al sabor en las bebidas fermentadas. Este marco de acoplamiento dinámico, observado en bebidas como el Baijiu y el vino, guía la optimización del sabor y los cultivos iniciadores robustos.

Palabras clave:
factores ambientalesbebidas alcohólicas fermentadasregulación del saborinteracciones microbianassistema polimicrobiano

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Sus antecedentes:

  • Las bebidas alcohólicas fermentadas poseen diversos perfiles sensoriales debido al complejo metabolismo microbiano.; Los factores ambientales influyen significativamente en las interacciones microbianas y la síntesis de metabolitos del sabor, pero los mecanismos precisos siguen sin estar claros.; Comprender estos vínculos es crucial para optimizar la producción de bebidas fermentadas.

Objetivo del estudio:

  • Discutir sistemáticamente los mecanismos regulatorios de las interacciones microbianas que rigen la formación del sabor en la fermentación polimicrobiana impulsada por el medio ambiente.; Elucidar un marco de acoplamiento dinámico: Factores ambientales-Interacciones microbianas-Regulación del sabor.; Integrar bebidas alcohólicas fermentadas globales (por ejemplo, Baijiu, Pulque, vino de uva) para comprender este marco.

Principales métodos:

  • Integración de diversos datos de bebidas alcohólicas fermentadas.; Elucidación del marco de Factores ambientales-Interacciones microbianas-Regulación del sabor.; Aplicación de metodologías de múltiples escalas que incluyen multi-ómicas, modelado computacional y detección IoT.

Principales resultados:

  • Los gradientes ambientales (temperatura, oxígeno, pH) dan forma a las interacciones microbianas al modular los equilibrios.; Las interacciones microbianas orquestan directamente el ensamblaje del metaboloma del sabor: la sinergia mejora los ésteres, la competencia equilibra la diversidad y el antagonismo suprime los sabores desagradables.; Los metabolitos del sabor proporcionan retroalimentación, remodelando el microambiente (acidificación, anaerobiosis).

Conclusiones:

  • El marco establecido revela un sistema de circuito cerrado donde el medio ambiente, los microbios y el sabor están dinámicamente acoplados.; Este marco proporciona una base para diseñar consorcios microbianos sintéticos y cultivos iniciadores robustos para una producción de sabor estable.; Guía la optimización del sabor dirigida en bebidas alcohólicas fermentadas.