甲基因组和物理化学分析揭示了三种不同级别的Hongxin低温达奎之间的微生物社区和功能差异
Chao Ren1,2,3, Mengke Zhao1,2,3, Tinghui Xue1,2,3
1College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Foods (Basel, Switzerland)
|April 16, 2025
概括
红 (HX) 是淡味白 (LFB) 产品的关键组成部分,在不同品种中表现出独特的微生物群落. 这些差异影响代谢功能,影响LFB发酵和质量控制.
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:
- 洪 (HX) 对于淡香味的 Baijiu (LFB) 生产至关重要.
- 目前的HX分类是主观的,缺乏对等级之间的微生物功能差异的清晰度.
研究的目的:
- 使用元基因组学和生理化学分析,比较三种级别的Hongxin (HX).
- 为了澄清不同HX等级在轻口味Baijiu (LFB) 生产中的造功能.
主要方法:
- 超基因组测序用于分析微生物群落.
- 对HX样品的物理化学分析.
- 对微生物组成和功能基因在顶级,第一级和第二级HX的比较分析.
主要成果:
- 鉴定了1556个属和5367个物种,其中细菌和真菌占主导地位.
- 最重要的属包括*Kroppenstedtia*,*Leuconostoc*和*Fructilactobacillus*. 这两种属是最重要的.
- 在HX等级之间观察到不同的微生物结构和功能特征,与特定的代谢途径 (能量,脂质,碳水化合物,氨基酸) 相相关.
结论:
- 不同等级的HX具有独特的微生物群落和功能配置文件.
- 这些变化导致LFB生产中明显的发酵效应.
- 这些发现支持HX的科学分类和质量控制,以优化LFB造.
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