核心微生物的识别和合成微生物群的构建,用于生产Xiaoqu轻香气的Baijiuu
Huan Wang1, Yumei Wang1, Yulei Ruan1
1Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Food research international (Ottawa, Ont.)
|May 17, 2024
概括
研究人员确定了十个核心微生物,这些微生物对于稳定的小川淡香气白江发酵至关重要. 这一发现使控制发酵成为可能,通过了解微生物社区动态来改善产品的一致性和风味.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品生物技术 食品生物技术
背景情况:
- 传统的Baijiu生产使用天然的Qu启动培养物,导致微生物群落变化和产品质量不一致.
- 不稳定的发酵微生物群需要识别核心微生物,以控制Xiaoqu轻香气Baijiu的质量.
研究的目的:
- 为了揭示负责Xiaoqu轻香气Baijiu发酵的核心微生物群体.
- 为稳定发酵和产品质量而构建合成微生物群.
- 了解发酵过程中微生物继承的调节机制.
主要方法:
- 使用高通量测序来分析微生物社区的继承.
- 数学统计被用来识别十个核心微生物.
- 进行了模型验证和模拟发酵实验,以验证核心微生物群的作用.
主要成果:
- 确定了十种核心微生物:乙菌,细菌,乳酸菌,韦塞拉菌,皮奇亚菌,树脂菌,维克拉菌,伊萨琴基亚菌,萨克拉菌和卡扎克斯坦亚菌.
- 核心微生物群显著影响了非核心微生物组成和关键的制造风味的酶 (P < 0.01).
- 使用核心微生物群的模拟发酵成功地复制了Xiaoqu淡香气Baijiu的发酵过程和质量.
结论:
- 鉴定到的核心微生物群对于Xiaoqu淡香气Baijiu的持续质量和特有的风味至关重要.
- 细菌的继承受酸度和乙醇的调节,而真菌的继承受主导细菌的影响.
- 这项研究促进了Baijiu生产中从自然发酵过渡到受控发酵,并有助于在其他发酵食品中识别核心微生物.
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