降水和温度驱动微生物社区的变化,影响了Nongxiangxing Daqu的风味质量
Tongwei Guan1, Xinyue Wei2, Xianping Qiu3
1College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039, China.
Food chemistry: X
|December 24, 2024
概括
季节性变化对Nongxiangxing Daqu的质量有很大影响,影响了Baijiu的风味. 温度和降水改变了微生物群落,影响了Daqu.
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:
- 翔白玉的独特风味依赖于翔大曲.
- 关于达库品质季节性变化的研究有限.
研究的目的:
- 为了研究季节性变化如何影响达库的质量和风味.
- 了解季节性生产的Daqu.中的微生物和代谢差异.
主要方法:
- 分析不同季节的微生物群落.
- 代谢学来识别与味道相关的途径.
- 用LEFSe分析识别关键的微生物.
主要成果:
- 夏季达库,温度较高,显示出大量的细菌和突出的四甲基酸.
- 代谢学发现了与春季Daqu.较弱风味相关的途径.
- 在LEFSe分析中,突出了不同的季节性微生物特征.
结论:
- 由温度和降水驱动的季节性变化,显著改变了Daqu的微生物组成和风味.
- 了解这些差异,可以在Baijiu生产中更科学和理性地使用Daqu.
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