微生物群落动力学和特定细菌菌株与高麦麦麦黄发酵中较高的酒精生产之间的相关性
Sheng Yin1,2, Mingquan Huang1, Jiaxuan Wang1
1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|July 29, 2023
概括
这项研究探讨了地麦黄州发酵过程中微生物如何变化,并确定了与较高酒精生产相关的关键细菌. 这些发现有助于更好地理解这种传统发酵饮料中风味的发展.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品化学 食品化学
背景情况:
- 地麦是一种营养丰富的谷物,用于黄州造.
- 了解微生物动力学对于优化黄江发酵和风味至关重要.
- 高度酒精是发酵饮料中关键的风味化合物.
研究的目的:
- 为了研究在地麦黄发酵过程中微生物社区的继承.
- 为了确定特定微生物与较高的酒精产量之间的相关性.
- 提供关于黄家庄风味形成机制的见解.
主要方法:
- 使用塔塔利亚山麦和小麦Q. Qu. 的黄家发酵.
- 微生物社区分析 (细菌和真菌多样性).
- 气色谱-质谱 (GC-MS) 用于更高的酒精检测.
- 相关性分析和验证发酵实验.
主要成果:
- 细菌的多样性最初减少,然后增加,以乳球菌为主.
- 萨卡罗米塞斯是主要的真菌.
- 检测到18种较高的酒精化合物,其中4种持续存在.
- 特定的细菌系与产生关键的高酒精度正相关.
- 改进的小麦Qu菌株增加了特定酒精含量.
结论:
- 微生物继承在地麦黄发酵过程中在较高的酒精生产中发挥着重要作用.
- 确定了关键的微生物参与者及其对风味化合物生成的影响.
- 这项研究为有针对性的微生物干预提供了基础,以改善黄江的质量.
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