通过高吞吐量测序和蛋白质组学分析青凯白江大丘中占主导地位的微生物和核心酶
Lihua Chen1, Qinghua Peng1, Yuhang Chen1
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Fengxian District, Shanghai 201418, China.
Food research international (Ottawa, Ont.)
|February 22, 2025
概括
青开白大的质量取决于它的微生物和酶. 这项研究确定了主要的微生物和关键酶,发现了Erwinia细菌和糖化能力之间的联系,以改善Baijiu生产.
科学领域:
- 微生物学 微生物学
- 酶学 是一种酶学.
- 发酵科学 发酵科学
背景情况:
- 达库对于清开白江的生产至关重要,提供原材料,微生物和酶.
- 了解微生物和酶对达奎品质的贡献对于优化Baijiu发酵至关重要.
研究的目的:
- 为了研究微生物和酶对青开白江大道的影响.
- 描述Daqu.的物理化学特性,主导性微生物和酶系统.
主要方法:
- 微生物社区分析以确定主导的细菌和真菌种类.
- 对酶蛋白进行metaproteomic分析以识别酶蛋白.
- 对关键代谢途径的酶活性测定.
- 微生物属和酶活动之间的相关性分析.
主要成果:
- 在Daqu.中确定了8种主要的细菌和4种主要的真菌属.
- 发现了422种酶蛋白,包括氧化还原酶,转移酶和酶.
- 糖化酶活性最高,表明其主要作用.
- 埃尔温尼亚属与糖化功率呈正相关性.
结论:
- 微生物组成和酶活性显著影响达克的质量.
- 埃尔温亚与糖化功率的正相关性为质量控制提供了一个目标.
- 调查结果为提高Daqu和Qingke Baijiu生产质量提供了见解.
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