閉鎖型固形発酵による酢の風味進化と代謝メカニズムの解明：マルチオミクス統合解析

The closed solid-state vinegar brewing system aims to reduce the interference of complex external factors to the traditional solid-state brewing system by providing a stable and controllable fermentation environment. However, the formation and metabolic regulation mechanism of flavor substances in its unique environment are not yet clear. This study systematically analyzed the metabolomics data in the process of closed solid-state vinegar, and identified a variety of flavor metabolites. Combined with the analysis of Odor Activity Value (OAV) and physicochemical indicators, it was found that coconut aldehyde showed the highest OAV value in the later stage of fermentation, giving vinegar a typical almond aroma; at the same time, temperature and total acid content were confirmed to be the main drivers affecting the dynamics of flavor metabolism. Factor. Through the analysis of metabolite enrichment, it is shown that the closed solid-state vinegar system is significantly enriched in amino acid metabolism and nucleotide metabolism pathways, and the metabolic mechanism of flavored substances in the fermentation process is deeply revealed with the help of network diagrams. Macrotranscriptome analysis further clarifies the activity and regulatory mechanism of relevant metabolic pathways from the level of gene expression. Through multi-group integration strategies, this study systematically analyzes the basis for the flavor formation of the closed solid-state vinegar fermentation system, which provides a theoretical basis and new ideas for optimizing the fermentation process control and improving the sensory quality of the product.