开发一种定义的起始培养物,用于在中国的xiaoqu baijiu发酵中复制味道化合物的可重复性概况
Yifu Zheng1, Guanyi Qu1, Qiang Yang2
1Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food microbiology
|April 18, 2024
概括
开发具有特定微生物的定义起始培养使可控制的食品发酵成为可能. 这项研究创造了中国白的明确起始剂,达到81.88%的风味特征与自然发酵相似.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 合成生物学 合成生物学
背景情况:
- 传统的食品发酵依赖于复杂的自然起始剂,这对可再生性和控制提出了挑战.
- 定义的初始培养为管理微生物复杂性和确保一致的发酵结果提供了一个有希望的方法.
- 中国的 Baijiu 发酵是一种传统的工艺,可以作为开发受控发酵系统的模型.
研究的目的:
- 开发一种明确的起始培养物,用于在中国的Xiaoqu Baijiu发酵中可复制的风味化合物配置.
- 确定关键的微生物物种及其对风味生产的贡献.
- 为了优化定义的起始培养的组成,以提高发酵控制.
主要方法:
- 使用加权相关联网络分析将微生物分为功能模块.
- 第3模块显示与风味化合物有很强的相关性,对主要物种进行了分析.
- 用选定物种进行混合培养发酵,删除单个物种以评估对风味生产的影响.
- 使用十种主要物种来构建一个定义的起始培养,这些物种被确定为它们对风味的重大贡献.
主要成果:
- 模块3与风味化合物有显著的相关性,并且在风味生产中具有很高的基因丰度.
- 确定了10种主要物种,包括Rhizopus oryzae和Saccharomyces cerevisiae,这些物种对于风味的发展至关重要.
- 优化的定义启动培养物与天然启动剂相比,在风味化合物配置上取得了81.88%的相似性.
- 这表明使用定义的微生物联盟实现可重复的风味配置文件的可行性.
结论:
- 定义的起始培养可以有效地控制食品发酵中的风味化合物配置.
- 确定的微生物联盟为可复制的中国Baijiu生产提供了基础.
- 这种方法对通过合成生物学优化传统发酵过程具有广泛的影响.
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