对小麦原始关键内源酶的多维分析,这些酶在高温达克发酵过程中驱动微生物群体的新陈代谢
Mengyao Wu1, Yi Luo1, Yongqi Yao1
1The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
International journal of food microbiology
|January 28, 2024
概括
这项研究揭示了小麦.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 酶技术 酶技术是一种
背景情况:
- 高温达克 (HTD) 制造依赖功能性酶代谢,以高效地利用原材料.
- 在HTD生产中,小麦作为主要原料的代谢作用在很大程度上被忽视了.
- 了解小麦的代谢贡献对于优化Daqu发酵至关重要.
研究的目的:
- 为了研究小麦和微生物在高温达克生产过程中的代谢相互作用.
- 阐明小麦衍生酶和微生物代谢对发酵过程的具体贡献.
- 为了确定影响达克质量的关键代谢途径和相关性.
主要方法:
- 物理化学分析以评估酶活性和代谢变化.
- 高通量测序用于分析微生物社区动态.
- 相关性分析将小麦代谢,微生物活动和发酵阶段联系起来.
- 呼吸系数 (RQ) 测量以反映代谢途径的变化.
主要成果:
- 达库生成被分为三个不同的温度依赖的阶段.
- 早期阶段:Monascus,Rhizopus和葡萄糖胺酶代谢之间的正相关性,小麦贡献了63.8%的葡萄糖胺酶.
- 中后阶段:小麦蛋白酶,α-氨基酶和脂酶达到峰值;乳酸菌与α-氨基酶相关,小麦贡献了22.18%的α-氨基酶.
结论:
- 在HTD生产过程中,小麦对必不可少的酶代谢 (葡萄氨基酶,α-氨基酶) 起着显著的作用.
- 确定了特定的微生物与小麦的代谢相互作用,如乳酸菌和α-氨基酶.
- 呼吸系数 (RQ) 有效地反映了小麦和微生物的代谢途径变化,指导了DAQ生产的基质选择.
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