探索四川太阳干固态发酵中的代谢物变化和微生物继承的相关性
Ke Dong1,2, Weizhou Li1,2, Qiuhong Xu1,2
1West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China.
BMC microbiology
|July 24, 2023
概括
这项研究揭示了乳酸菌,紫糖菌和天菌是导致四川日干 (SSV) 独特风味的关键微生物. 它们的活性与发酵过程中有机酸和氨基酸的积累有关.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 传统的四川日干 (SSV) 具有独特的风味,归因于固态发酵.
- 在SSV发酵过程中的微生物动力学和代谢变化仍然在很大程度上未被探索.
研究的目的:
- 调查SSV发酵期间的微生物社区结构和继承.
- 识别关键的微生物及其与代谢物积累的相关性.
- 了解微生物对SSV.特有的风味的贡献.
主要方法:
- 分析不同发酵阶段的微生物群落 (细菌和真菌).
- 有机酸和氨基酸的量化.
- 微生物丰富度和代谢物水平之间的相关性分析 (斯皮尔曼).
主要成果:
- 有机酸和氨基酸的积累在SSV发酵的中后阶段达到峰值.
- 乳酸菌是占主导地位的细菌属,其次是乙菌.
- 在不同阶段,Alternaria,Issatchenkia和Zygosaccharomyces是主要的真菌属,Zygosaccharomyces,Schwanniomyces和Issatchenkia被确定为关键的酵母属.
- 在Lactobacillus,Zygosaccharomyces,Schwanniomyces和大多数代谢物之间观察到显著的相关性.
结论:
- SSV的独特风味主要是由核心微生物产生的,包括Lactobacillus,Zygosaccharomyces和Schwanniomyces.
- 这项研究提供了对微生物继承及其与SSV发酵期间代谢物变化关系的见解.
- 这些发现为监测传统的SSV发酵过程提供了基础.
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