酵母社区在汁风味的第一轮发酵中 Baijiu:来源,继承和代谢功能
Zheng-Pei Chen1, Qian Cao1, Tian-Tian Meng1
1Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
这项研究表明,味的Baijiu发酵环境是酵母的主要来源,其中Wickerhamomyces,Saccharomycopsis和Torulaspora主导和影响着风味化合物生产.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 酵母社区对于汁风味的 Baijiu 质量和产量至关重要.
- 酵母在堆叠发酵过程中的起源,发展和代谢作用尚不清楚.
研究的目的:
- 为了研究酵母社区的结构和功能,在汁风味的 Baijiu.初始发酵期间.
- 确定关键的酵母属及其对挥发性化合物生产的贡献.
主要方法:
- 使用安普利康测序来分析酵母社区的组成.
- 使用固态发酵来评估主导酵母菌株的代谢能力.
- 斯皮尔曼相关性分析将酵母属与挥发性化合物联系起来.
主要成果:
- 酵母的丰富性和多样性在发酵过程中增加,大多数ASV来自环境.
- 维克拉莫米塞斯 (Wickerhamomyces),萨卡罗米科普西斯 (Saccharomycopsis) 和托鲁拉斯波拉 (Torulaspora) 是主要的属,其空间分布不同.
- 特定的酵母菌株产生了主要的风味化合物,如酒精和;T. delbrueckii和S. fibuligera显示出显著的降解能力.
结论:
- 发酵环境是汁风味Baijiu的主要酵母来源.
- 主导的酵母菌种显著影响酒精和的产生,这对Baijiu香味至关重要.
- 精选的酵母菌株具有宝贵的酶活性,可以提高发酵效率和风味.
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