450天发酵的金中含有全部微生物的后坡对微生物和代谢物动态的影响
Dongjun Kim1, Seong-Eun Park2, Juhan Pak2
1Microbiome Research Institute, LISCure Biosciences Inc., Gyeonggi-do 13488, Republic of Korea.
Food chemistry
|December 18, 2024
概括
使用长期发酵的金作为初始培养物显著影响食品发酵动态. 这种方法通过影响细菌群落和代谢物概况,快速产生具有理想特性的食物.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
背景情况:
- 金发酵涉及复杂的微生物群落.
- 起始培养会影响发酵的结果.
- 长期发酵的金含有稳定的微生物群.
研究的目的:
- 为了研究长期发酵的金微生物群对发酵动态的影响.
- 为了比较发酵与自体和非自体初始培养.
- 分析细菌和真菌社区的转移和代谢物生产.
主要方法:
- 用自 (A) 和非自 (NA) 起始培养进行发酵实验.
- 16S rRNA基因测序用于细菌社区分析.
- 用于真菌群体分析的ITS2区域测序.
- 气色谱-质谱 (GC-MS) 用于代谢物分析.
主要成果:
- 非自化初始培养物显示出动态的细菌转移,Levilactobacillus和Pediococcus在不同阶段占主导地位.
- 在初始培养和NA样本中的细菌群体在第100天趋同.
- 在不同组之间观察到不同的代谢物概况,主要成分分析解释了显著的变化.
- 在群体之间的真菌群体中没有发现任何显著的差异.
结论:
- 从长期发酵的金中注射微生物群可以加速理想食物特性的发展.
- 后坡的复杂微生物群在塑造发酵动态方面发挥着至关重要的作用.
- 这种方法为快速和可控的食品发酵提供了一个有希望的策略.
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