对微生物的时空继承和不同地下室年龄和空间位置的坑泥中的代谢物差异的多组学分析
Haiwei Ren1,2, Zhijuan Li1,2, Qin Zhou1
1School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
Food chemistry: X
|March 17, 2025
概括
坑泥 (PM) 中的微生物群落和代谢物在强口味baijiu (SFB) 发酵过程中随着时间和空间的推移而发生显著变化. 像pH和酸等物理化学因素是影响SFB质量的关键驱动因素.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品化学 食品化学
背景情况:
- 坑泥 (PM) 微生物对于强烈风味的白 (SFB) 固态发酵至关重要.
- 微生物在PM中的代谢活动直接影响SFB的风味和质量.
研究的目的:
- 调查不同地下室年龄和空间位置的PM中的微生物和代谢物变异.
- 了解微生物社区继承的驱动因素及其与代谢物的关系.
主要方法:
- 从不同的老化的地下室中分析PM中的微生物群落和代谢物概况.
- 冗余分析 (RDA) 以确定关键的环境驱动因素.
- 结构方程建模 (SEM) 探索因素之间的相互关系.
主要成果:
- 在微生物和代谢物中观察到显著的时空变化,时间变化更为明显.
- 主导的属在7年和50年PM之间存在差异.
- pH,乳酸,湿土和酸被确定为微生物继承的关键驱动因素.
- 确定了255种代谢物,主要是酸,碳水化合物和酒精.
- 在物理化学因素,微生物生物标志物和差异代谢物之间发现了强烈的相关性.
结论:
- 坑泥中的微生物群落和代谢物概况非常动态,受到地下室年龄和环境因素的影响.
- 了解这些关系为有针对性的操纵提供了基础,以提高SFB质量和风味.
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