传统工艺和机械工艺的高温Daqu发酵中的异质机制:从微生物组装模式到代谢表型

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Gailing Shi¹, Chao Fang¹, Shuang Xing¹

¹State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.

Food research international (Ottawa, Ont.)

|May 19, 2024

概括

高温达基 (HTD) 的机械加工对微生物群落和代谢概况产生影响,导致与传统方法相比质量差异. 了解这些微生物和代谢变化是提高机械HTD质量的关键.

科学领域:

* 食品科学与技术 * 食品科学与技术
* 微生物学微生物学
* 发酵科学发酵科学

背景情况:

* 传统的高温达克 (HTD) 生产被广泛使用,但机械的HTD工艺产生的质量较低.
* 导致传统和机械高压显示器之间的质量差异的根本机制尚不清楚.
*本研究研究了两种HTD方法在发酵,微生物群落和新陈代谢方面的差异.

研究的目的:

*阐明传统的和机械的HTD工艺之间的机械差异.
* 确定导致质量变化的关键微生物和代谢因素.
* 提出提高机械高压器质量的策略.

主要方法:

* 发酵参数,酶特性,微生物组合和代谢表型的比较分析.
*微生物群落分析 (细菌和真菌) 和继承模式评估.
*代谢物概况和相关性分析 (Pearson,RDA) 与环境因素.

主要成果:

* 机械处理改变了温度概况,延迟了峰值温度,并将细菌组合从决定性模式转变为随机模式.
*真菌社区的组装模式不受机械加工的影响.
* 机械压缩降低了关键代谢物 (例如,阿尔金酶,皮拉辛,2-甲基-4-维尼尔,黄油酸) 和改变了微生物贡献 (例如,细菌,乳酸菌,莫纳斯库斯).
* 高温,高酸度和低湿度被确定为HTD特征性风味代谢的关键驱动因素.

结论:

*传统的和机械的HTD之间存在不同的机制,主要是由改变的发酵条件和随后的微生物和代谢反应驱动的.
* 特定的微生物种群 (如Bacillus,Lactobacillus,Monascus) 和代谢物对HTD质量至关重要.
*可控制的代谢目标是改善机械生产的HTD质量的可行策略.

关键词:

驱动因素驱动因素异性遗传机制的异性遗传机制高温的达库高温的达库高温的达库机械手工艺机械手工艺机械手工艺代谢表型的代谢表型一个微生物组合.

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