分析不同时间空间中坑坑泥的物理化学性质,挥发性化合物和微生物社区结构的差异
Baolin Han1, Hucheng Gong1, Xiaohu Ren1
1College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan, China.
PeerJ
|March 4, 2024
概括
坑泥老化显著影响中国酒精品质. 较老的坑泥显示出更高的含量和独特的微生物群落,其中特定的细菌和古生物在味道发育中发挥着关键作用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
背景情况:
- 坑泥 (PM) 对于Nongxiangxingbaijiu的质量至关重要,其微生物群体影响酒精品味.
- 了解颗粒物中的老化过程和微生物动态对于白生产至关重要.
研究的目的:
- 为了研究10岁和40岁坑泥的物理化学特性和微生物群落的差异.
- 为了将这些差异与挥发性化合物相关联,并确定影响白质量的关键微生物.
主要方法:
- 头部空间固态微提取 (HS-SPME) 与气相色谱 (GC) 结合用于挥发性化合物分析.
- 高通量测序用于细菌和考古社区结构的确定.
- LEfSe和冗余分析 (RDA) 用于微生物和环境因素的相关性.
主要成果:
- 40年PM表现出比10年PM更高的物理化学特性和含量.
- 确定了不同的细菌 (29个类,276个家族,540个属) 和考古 (8个类,24个家族,34个属) 社区.
- 物理化学性质和特定与40年PM微生物正相关,与10年PM微生物负相关.
结论:
- 衰老显著改变了PM组成和微生物结构,影响了味.
- 在PM中,Caproiciproducens,Norank,Caloramatoraceae和Methanobrevibacter被确定为关键的功能微生物.
- 这些发现为改善颗粒质量,老化和人工栽培提供了理论基础.
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