选择初始的微生物群落,用于酒精发酵的芝麻风味型baijiuu
Xueao Ji1, Longyun Zhang2, Xiaowei Yu1
1Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
选择最佳的堆叠发酵时间是提高芝麻风味型酒品质的关键. 30小时的堆叠发酵最大限度地提高了随后的酒精发酵过程中挥发性代谢物质的产量.
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:
- 最初的微生物群体在传统食品发酵中显著影响挥发性代谢物生产.
- 选择正确的微生物群落对于提高造食品的质量至关重要,比如.
研究的目的:
- 在芝麻风味型baijiu生产中,探索堆叠和酒精发酵阶段的微生物继承.
- 提出并验证一项选择初始微生物群落的战略,以提高子的质量.
主要方法:
- 使用高通量片测序来分析微生物群落.
- 使用多变量统计方法,包括ANOSIM,来评估微生物差异.
- 顺序距离被计算为指导选择最佳发酵时间.
主要成果:
- 对于细菌和真菌来说,堆叠和酒精发酵阶段之间的微生物组成显著不同.
- 微生物继承与酒精发酵期间的代谢继承有很强的相关性.
- 堆叠发酵时间为30小时,导致挥发性代谢产物度和多样性最高.
结论:
- 堆叠发酵的发酵时间是酒精发酵中初始微生物群落的关键决定因素.
- 顺序距离引导的方法,特别是选择30小时的堆叠发酵,有效地提高了baijiu的质量.
- 这一策略提供了一种优化初始微生物群体选择的方法,以改善白生产.
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