在不同发酵年份的多维坑泥中异质基因机制:从微生物结构的动态继承到代谢表型的代谢表型
Dongliang Ren1, Shuangping Liu2, Hui Qin3
1State Key Laboratory of Food Science and Resources, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food research international (Ottawa, Ont.)
|August 15, 2024
概括
泥 (PM) 发酵在强烈口味的白 (SFB) 产品中随着年龄的增长而显著变化. 微生物群落和关键代谢物有所不同,影响了风味特征,并为改善新的PM质量提供了洞察力.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品化学 食品化学
背景情况:
- 坑泥 (PM) 对于强烈风味的白 (SFB) 发酵至关重要.
- 了解PM的老化过程对于优化baijiu生产至关重要.
研究的目的:
- 为了比较不同年龄 (2,30,100和300年) 的多维坑泥 (PMs) 中的发酵参数,微生物群落和代谢表型.
- 阐明新旧PM之间的异质机制,以支持新PM质量的提高.
主要方法:
- 发酵参数的多维分析.
- 微生物社区继承模式分析.
- 代谢表型概况.代谢表型概况.
- 冗余分析 (RDA) 用于确定关键的环境因素.
主要成果:
- 在不同年龄的PM之间观察到关键代谢物 (例如,酸,酸) 和风味化合物 (例如,丁酸,酸) 的显著差异.
- 微生物群落的多样性和丰富性各不相同,组装模式从确定性转变为随机性,从下层到上层的PM层.
- 影响上方PM中微生物继承的关键环境因素包括乳酸,水分,pH和,而下方PM受到乳酸,酸和氨N的影响.
结论:
- 坑泥的年龄显著影响其微生物社区结构,代谢概况和风味化合物生产.
- 不同的环境因素调节了不同层坑泥中的微生物继承.
- 这些发现为提高用于SFB生产的新坑泥质量提供了理论基础.
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