在堆发酵过程中解读Liupao茶的潜在核心微生物和标记化合物
Jincen Pan1, Jie Wang1, Jianwen Teng1
1College of Light Industry and Food Engineering, Guangxi University, Nanning, China.
Journal of the science of food and agriculture
|November 29, 2023
概括
这项研究在Liupao茶 (LBT) 发酵过程中确定了像Staphylococcus和Aspergillus这样的关键微生物. 这些微生物和酸等特定化合物对于LBT至关重要.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 堆发酵对于Liupao茶 (LBT) 质量至关重要.
- 在发酵过程中的微生物活动塑造了LBT复杂的生物化学特征.
- 识别关键的微生物和标记化合物是了解LBT独特特征的关键.
研究的目的:
- 为了确定参与Liupao茶发酵的占主导地位的微生物.
- 确定对Liupao茶的质量有贡献的关键标记物化合物.
- 阐明微生物群落与LBT中的化学成分之间的关系.
主要方法:
- 对Liupao茶发酵样本的Omics分析.
- 微生物社区结构分析.
- 代谢概况和相关性分析.
- 综合分子网络和代谢途径分析.
主要成果:
- 葡萄球菌,Brevibacterium,Kocuria,Aspergillus和Blastobotrys是占主导地位的微生物之一.
- 确定了一个核心微生物组,包括Staphylococcus,Aspergillus和Blastobotrys.
- 确定了29种关键化合物,包括酸和腺素,作为潜在的标记物.
- 核心微生物与主要化学成分和标记化合物有显著的相关性.
结论:
- 奥米克斯分析显示,在LBT发酵过程中,微生物社区结构稳定.
- 确定了影响LBT质量的关键微生物和标记化合物.
- 这项研究增强了对Liupao茶堆发酵和深茶发酵理论的理解.
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