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转录组学揭示了微生物社区的功能顺序和在黑米葡萄酒发酵过程中的特征性风味形成机制

Aoxing Tang¹, Bangzhu Peng²

¹College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

|July 18, 2024

概括

黑米葡萄酒 (BRW) 的风味形成是由微生物继承驱动的. 在发酵过程中,Saccharomyces占主导地位,导致氨基酸和挥发性化合物增加,增强BRW.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

黑米酒 (BRW) 是一种传统的中国饮料,以其独特的风味特征而闻名.
具体的微生物通路及其对BRW风味发展的贡献在很大程度上仍未被描述.

研究的目的:

阐明在BRW发酵过程中的微生物社区动态和功能转变.
识别关键的风味化合物及其形成的微生物.
了解BRW风味发展中的微生物群和物理化学因素之间的相互作用.

主要方法:

高性能液体染色学 (HPLC) 和气体染色学-质谱学 (GC-MS) 用于分析风味化合物.
转录基因分析用于评估微生物群体的组成和基因表达.
代谢网络的重建,以推断微生物的功能作用.

主要成果:

在BRW发酵过程中,自由氨基酸 (七倍) 和挥发性化合物 (两倍) 显著增加.
确定了28种关键的特征性风味化合物.
糖菌 (Saccharomyces) 成为占主导地位的微生物 (87.01%-97.70%的相对丰度),微生物功能发生了变化,包括转录,碳水化合物代谢和自.
其他微生物如Saccharomycopsis,Pediococcus,Wickerhamomyces和Weissella的数量有所减少.

结论:

在BRW发酵过程中的微生物和功能继承对于风味化合物积累至关重要.
在基质降解和风味形成中,Saccharomyces发挥着关键作用,得到其他微生物群落的支持.
这项研究提供了针对性微生物调节的见解,以增强BRW风味.

关键词:

活跃微生物群的继承顺序.黑米葡萄酒黑米葡萄酒具有特色的风味和味道.代谢途径的代谢途径转录基因组学 (Metatranscriptomics) 是一种关于转录基因组学的研究.签名功能签名功能

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