揭示特拉西自发发酵中的微生物动力学:洞察谷氨酸和GABA生产
Gemilang Lara Utama1,2, Novia Rahmah Maulani Sahab1, Siti Nurmilah1
1Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia.
Current research in food science
|January 6, 2025
概括
这项研究揭示了在传统的印尼terasi发酵过程中关键的微生物参与者和代谢物变化. 高的细菌丰富度与增加的有益化合物的产生相关,如玛胺黄油酸 (GABA).
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 传统的印尼食物 传统的印尼食物
背景情况:
- 特拉西是一种发酵的糊,其独特的乌玛米风味依赖于微生物联盟.
- 了解微生物动态和代谢物生产对于优化这种传统食品至关重要.
研究的目的:
- 为了研究微生物的继承和关键代谢物生产,特别是胺黄油酸 (GABA),在terasi发酵过程中.
- 通过转基因组分析确定负责GABA生产的细菌属.
主要方法:
- 总板数 (TPC) 和高性能液态染色学 (HPLC) 用于量化微生物种群和代谢物.
- 细菌16S rRNA基因测序被用于元基因组分析,以确定主导的细菌类和属.
- 在整个发酵过程中,对谷氨酸和GABA水平进行了监测.
主要成果:
- 谷氨酸水平从105.18毫克/毫升升至139.19毫克/毫升,GABA水平从第3天到第14天之间从90.49毫克/毫升升至106.98毫克/毫升.
- 甲基因组分析确定了Firmicutes,Proteobacteria,Actinobacteria和Bacteroidota作为主导类,特定的属如*Vibrio*和*Bacillus*非常丰富.
- 酵母从第4天开始可检测,而乳酸细菌 (LAB) 种群保持相对稳定.
结论:
- 微生物继承,特别是特定细菌属的丰富性,与terasi发酵过程中GABA的产生之间存在强烈的相关性.
- 已识别的细菌属具有谷氨酸脱碳酶活性,对GABA积累有显著的贡献.
- 这项研究为提高营养状况和优化传统特拉西产品生产提供了宝贵的见解.
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