基因组学和物理化学分析揭示了江江 Baijiu发酵的坑泥中的微生物功能
Lianbin Cao1, Hongmei Sun1, Ziyi Xu2
1College of Biological and Food Engineering, Huanghuai University, No. 76 Kaiyuan Road, Zhumadian, 463000, China.
BMC microbiology
|April 2, 2025
概括
这项研究揭示了中国Baijiu坑泥墙壁和基地中独特的微生物群落,这对风味的发展至关重要. 了解这些微生物有助于优化Baijiu发酵并增强其独特的味道特征.
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:
- 酒 (Baijiu) 是一种传统的中国酒,具有独特的风味,受到坑微生物的影响.
- 坑泥对于开发独特的Baijiu风味配置文件至关重要.
- 对坑微生物群落的研究是提高Baijiu质量的关键.
研究的目的:
- 为了进行微生物生态系统的元基因组分析,在中国的江-江江西Baijiu发酵坑泥.
- 识别关键的微生物物种及其在坑泥墙壁和基地中的分布.
- 了解这些微生物在Baijiu发酵中的功能作用.
主要方法:
- 从墙壁和底部采集的坑泥样本的元基因组测序.
- 微生物群落组成和相对丰富性的分析.
- 确定参与发酵的关键酶和代谢途径.
主要成果:
- 在坑泥壁 (例如,Lentilactobacillus buchneri) 和基地 (例如,Petrimonas sp. 伊巴拉基) 的作品.
- 墙壁中的Clostridium物种显示出卓越的糖化能力.
- 观察到高丰度的甘酸酸酶 (GHs),甘酸转移酶 (GTs) 和碳水化合物结合模块 (CBMs) 酶.
结论:
- 坑的微生物对于粉的糖化和生产芳香化合物,如乙基酸盐和乙基酸盐至关重要.
- 坑泥壁中的微生物有利于乳酸的产生,而基地中的微生物有利于酸的产生.
- 这些发现为优化使用微生物资源进行Baijiu发酵提供了参考.
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