甲基因组分析揭示了来自七个省份的Daqu之间的微生物群落和功能差异
Chutian Zhu1, Yuxin Cheng2, Qili Shi2
1College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
达库的微生物群落因白风味而异. 不同的微生物驱动着不同的代谢功能,影响着中国各省的香味和酸性生产.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 转基因组学是指转基因组学.
背景情况:
- 达库对于Baijiu发酵至关重要,是各种微生物群落的所在地.
- 达库的微生物成分影响了最终的Baijiu风味特征.
- 了解Daqu的微生物群是优化Baijiu生产的关键.
研究的目的:
- 调查来自七个Baijiu生产省份的Daqu的微生物多样性和代谢功能.
- 为了识别与不同Daqu风味类型 (江,轻,陶,强) 相关的核心微生物群落.
- 为了阐明微生物组成和Daqu.中的代谢途径之间的关系.
主要方法:
- 宏基因组测序用于分析微生物社区结构.
- PICRUST II用于预测微生物代谢功能.
- 斯皮尔曼相关性分析,以评估微生物之间的相互关系.
主要成果:
- 江风味的达奎 (贵州,山东,湖北) 具有产生香味的微生物群 (Kroppenstedtia,Bacillus,Thermoascus,Virgibacillus,Thermomyces),促进氨基酸和香味的新陈代谢.
- 淡香味的Daqu (山西) 被Saccharomycopsis,Saccharomyces和乳酸细菌 (LAB) 主导,在抑制氨基酸代谢的同时合成酒精和乳酸.
- 味的达库 (河南) 显示出Bifidobacterium和Saccharomycopsis的优势,促进了酸盐发酵到乳酸盐. 来自江苏和四川的强烈风味的达库表现出明显的微生物特征,江苏与江苏风味的达库相似,而四川则由Thermoascus,LAB和Thermoactinomyces主导.
结论:
- 达库的微生物群落及其代谢功能是特定于省份和风味的.
- 特定的微生物群体与Baijiu生产中的独特风味配置和代谢活动有关.
- 这项研究为了解Daqu的微生物生态及其在Baijiu发酵中的作用提供了基础.
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