解读自发Baijiu发酵中的核心微生物及其相互作用:综合性综述
Jiamu Kang1, Xiaoning Huang2, Rengshu Li3
1Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China.
Food research international (Ottawa, Ont.)
|June 1, 2024
概括
了解Baijiu发酵中的核心微生物是关键. 这项研究探讨了微生物相互作用,并提出了网络模型,用于管理不同Baijiu风格的复杂发酵系统.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 白发酵涉及一个动态和复杂的微生物群,受到初始剂和环境的影响.
- 微生物相互作用对于社区功能和塑造独特的Baijiu风格至关重要.
- 目前对核心微生物及其在Baijiu发酵中的相互作用的了解有限.
研究的目的:
- 批判性地评估Baijiu生产中核心微生物的发酵特性.
- 突出环境和初始微生物群在造微生物群中的作用.
- 为了解和量化微生物相互作用提出一个框架.
主要方法:
- 在Baijiu发酵中对微生物可追溯性的审查.
- 讨论 Baijiu 生产系统中的微生物相互作用.
- 建议使用共文化模型进行交互分析的预测网络模型.
主要成果:
- 确定了初始生物和环境微生物群在Baijiu造中的关键作用.
- 详细介绍了自发发酵系统中微生物之间的各种相互作用.
- 提出了一个概念框架来简化和量化微生物相互作用.
结论:
- 了解核心微生物及其相互作用对于Baijiu发酵管理至关重要.
- 预测网络模型为分析微生物群落提供了有效的策略.
- 这种方法有助于微生物群管理和相互作用调节,以改善Baijiu生产.
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