在年龄渐变的容器中揭示中国Baijiu发酵的代谢异质性
Zijian Miao1,2, Yu Bai1,2, Xinlei Wang3
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
这项研究确定了关键代谢物,乙基乳酸和乙基酸,作为baijiu发酵的生物标志物. 这些生物标志物与核心微生物相关,有助于评估发酵容器动态.
科学领域:
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
- 食品科学 食品科学 食品科学
背景情况:
- 发酵容器类型显著影响食品发酵特性.
- 目前还没有一种标准化的方法来识别发酵生物标志物.
研究的目的:
- 揭示白生产的年龄梯度发酵容器中的代谢物和微生物社区动态.
- 为了确定特定的生物标志物,表明不同容器的发酵过程.
主要方法:
- 利用代谢学和高通量测序来分析发酵动态.
- 应用了反向传播人工神经网络 (BP-ANN) 模型来识别生物标志物.
主要成果:
- 确定了64种代谢物,其中19种在发酵容器中显示出显著的变化 (p <0.05).
- 发现了19个关键代谢物和核心微生物群 (阿斯伯吉卢斯,萨卡罗米塞斯,乳酸菌,细菌) 之间的正相关性.
- 鉴定了乙基乳酸和乙基酸作为年龄梯度血管中代谢的可靠生物标志物 (R2 > 0.40).
结论:
- 成功结合生物分析和预测建模来识别发酵生物标志物.
- 已确定乙基乳酸和乙基酸作为不同baijiu发酵容器中的代谢活性指标.
- 提出了一种用于评估和分析食品发酵过程的新方法.
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