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通过添加恢复的颗粒细胞来增强白发酵中的乙基乳酸的合成

Shoujie Du¹, Liucui Yao², Bin Zhong¹

¹School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China.

Journal of bioscience and bioengineering

|March 9, 2024

概括

化学反应,而不是微生物,主要是增加白发酵中的乙基乳酸. 恢复用于注射的颗粒细胞增强了乙基乳酸,为白生产提供了新的策略.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

乙烯乳酸盐显著影响半固体大米的风味特征.
了解乙烯乳酸盐的形成对于优化酒质量至关重要.

研究的目的:

调查乙基乳酸盐的空间分布和形成贡献者.
确定负责乙基乳酸盐积累的关键微生物和过程.
制定策略,以提高baijiu发酵中的乙基乳酸盐含量.

主要方法:

通过离心机分离发酵成分 (细胞,酶,粉颗粒).
分析不同发酵层 (上层,中层,下层) 的乙基乳酸含量.
使用颗粒细胞测序进行微生物社区分析.
评估颗粒细胞恢复和重新注射乙基乳酸增强剂.

主要成果:

离心处理并没有改变的上半部分和中间部分的乙烯乳酸盐含量.
低发酵,与粉附着的颗粒细胞,是乳酸积累和乙烯乳酸增加第5天后的关键.
化学反应,而不是酶或微生物活动,是发酵过程中乙基乳酸盐增加的主要驱动因素.
乳酸菌 helveticus主导了早期的发酵,后来被乳酸菌 acetotolerans 取代.
恢复的颗粒细胞在重新注射后显著增加了乙烯乳酸盐含量.

结论:

乙烯酸乳酸在白中的积累主要是由晚期发酵阶段的化学反应驱动的.
低发酵中的颗粒细胞对于乙基乳酸盐生产至关重要.
回收颗粒细胞是提高半固体baijiu发酵中乙基乳酸盐含量的可行方法.

关键词:

化学合成化学合成乙烯乳酸乙烯酸是什么恢复的颗粒细胞可以回收.大米百吉发酵方式补充免疫接种补充免疫接种

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