在酒过程中识别醇及其形成网络的山西老化的制过程
Jing Liu1, Jiao Wang1, Boya Zhu1
1Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food chemistry
|January 11, 2025
概括
这项研究揭示了使用代谢学和宏观转录学方法在山西老中形成的过程. 像Lactobacillus和Acetobacter这样的关键品种在酸发酵过程中驱动着的形成.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 化合物是中重要的功能成分.
- 它们在传统生产中的精确成分和形成途径尚未完全理解.
研究的目的:
- 为了识别和阐明他们的形成网络在山西老酒造过程中.
- 研究发酵条件和微生物群落对生物合成的影响.
主要方法:
- 采用非目标代谢学和宏转录学进行综合分析.
- 利用斯皮尔曼分析将环境因素与的形成相关联.
- 分析了代谢途径,并确定了关键的微生物属和相关的酶.
主要成果:
- 检测到82种不同的,其中酸是最丰富的.
- 醇的形成主要发生在酸发酵阶段.
- 确定了水,降解糖,乳酸和氨基酸作为重要的影响因素.
- 异生菌的生物降解和代谢途径是关键的,涉及16个属和38个酶,其中乳酸菌和菌是关键的.
结论:
- 阐明了谷物中的复杂形成机制.
- 突出了特定环境因素和微生物属在生物合成中的关键作用.
- 提供了针对性菌株隔离的基础,以增强中的功能生产.
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