最初的酸度调节微生物的硫代谢,在芝麻风味型白芝麻的自发发酵过程中
Xueao Ji1, Xiaowei Yu2, Yan Xu2
1Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Life Sciences, Inner Mongolia University, Hohhot 010000, China.
International journal of food microbiology
|April 1, 2025
概括
低初始酸度增加了乳酸菌的丰富性,增强了硫代谢,增加了白发酵中的氨酸和挥发性硫化合物. 这项研究澄清了发酵过程中硫化合物调节的情况.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 挥发性硫化合物 (VSCs) 在发酵食品中至关重要,但它们在自发发酵过程中的代谢尚不清楚.
- 了解VSC代谢是控制酒等发酵产品中的风味特征的关键.
研究的目的:
- 为了研究初始酸度在芝麻风味型baijiu发酵过程中对硫代谢的影响.
- 为了确定参与VSC生产的关键微生物和代谢途径.
主要方法:
- 在不同初始酸度下分析3 - 甲基 - 1 - 醇含量.
- 甲基因组分析以确定核心微生物和与硫代谢相关的基因.
- 用关键微生物物种进行模拟发酵实验.
主要成果:
- 较低的初始酸度 (1.8 mmol/10 g) 与较高的酸度 (2.4 mmol/10 g) 相比,导致更高的3-甲基-1-醇含量 (383.29 μg/kg).
- 确定了11种核心微生物,其中Saccharomyces是主要的VSC生产者,而Lactobacillus对甲基循环途径至关重要.
- 低初始酸度促进了乳酸菌的丰富性和甲基循环基因表达,显著增加了氨酸和3-甲基) -1-醇水平.
结论:
- 最初的酸度是白发酵中硫代谢的关键调节者,影响微生物群体结构和VSC生产.
- 乳酸菌在甲基循环中发挥着至关重要的作用,在低酸度条件下调解甲和VSC的增加.
- 这项研究提供了对VSCs代谢调节的关键见解,有助于控制baijiu发酵和风味的发展.
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