探索活跃功能性微生物群在Niulanshan Baijiu发酵过程中通过综合转录和代谢学来产生风味的作用
Yuanyuan Pan1, Ying Wang2, Wenjun Hao2
1State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
Foods (Basel, Switzerland)
|November 25, 2023
概括
这项研究确定了关键的细菌和真菌,这些细菌和真菌是中国白发酵中独特的挥发性风味的原因. 了解这些活跃的微生物为优化白生产提供了洞察力.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 产生挥发性风味的活跃微生物群对于中国白发酵至关重要.
- 以前的研究经常使用DNA测序,使得人们对活跃的功能性微生物群的理解不佳.
- 挥发性风味化合物是baijiu独特感官特征的关键.
研究的目的:
- 为了全面分析Niulanshan baijiu发酵期间的代谢物概况.
- 为了识别有助于产生挥发性风味的活跃功能微生物群.
- 建立微生物活动和特定风味化合物之间的相关性.
主要方法:
- 综合的元转录和非目标代谢学分析 (LC-MS,GC-MS,HS-SPME-GC-MS).
- 在相关性分析中使用正交部分最小平方差分分析 (O2PLS-DA).
- 热图和O2PLS-DA用于分析化合物变异和微生物代谢物关系.
主要成果:
- 395,83和181个化合物分别通过LC-MS,GC-MS和HS-SPME-GC-MS进行了注释.
- 在发酵时间点之间观察到化合物组成的显著变化.
- 六种细菌系 (例如, *Streptococcus*, *Lactobacillus*) 和五种真菌系 (例如, *Talaromyces*, *Aspergillus*) 被确定为挥发性风味产生的关键贡献者.
结论:
- 这项研究阐明了尼乌兰山白菜独特风味背后的活跃微生物驱动因素.
- 这些发现为通过有针对性的微生物管理优化白发酵过程提供了基础.
- 已识别的微生物群为提烈酒中增强风味特征提供了潜在的目标.
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