细菌和真菌群体是通过可可豆发酵方法特别调节的
Rebecca Ghisolfi1, Francesca Bandini1, Filippo Vaccari1
1Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Foods (Basel, Switzerland)
|May 27, 2023
概括
可可豆的盒式发酵产生了更高的细菌多样性,而地面发酵则有利于真菌群落. 由于其微生物特征,人们更喜欢使用盒式方法,以确保标准化可可最终产品.
科学领域:
- 食品微生物学 食品微生物学
- 农业科学 农业科学
- 生物技术是生物技术.
背景情况:
- 可可豆发酵对于香味的发展至关重要.
- 存在各种发酵方法,影响微生物群落.
- 了解这些微生物动态是标准化可可生产的关键.
研究的目的:
- 评估盒子,地面和果汁发酵方法对可可豆微生物群落的影响.
- 根据微生物动力学来确定首选的发酵方法.
- 使用PICRUST分析探索潜在的代谢途径.
主要方法:
- 用于细菌和真菌分析的植物遗传片的高通量测序 (HTS).
- 在三种发酵方法中对微生物多样性的比较分析.
- 用于功能通路预测的PICRUST分析.
主要成果:
- 盒式发酵显示出更高的细菌多样性;地面发酵显示出更高的真菌多样性.
- 像*Lactobacillus fermentum*和*Pichia kudriavzevii*这样的关键微生物在各种方法中很常见.
- *Acetobacter tropicalis*在盒子中占主导地位, *Pseudomonas fluorescens*在土壤中大量存在, *Saccharomyces cerevisiae*在盒子/土壤方法中普遍存在.
结论:
- 对于盒子,地面和果汁可可发酵,观察到不同的微生物特征.
- 由于控制的微生物多样性和有益的微生物,盒式发酵是首选的.
- 这项研究提高了对可可豆微生物群和标准化产品发酵技术的理解.
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