在Jiupei的垂直分层中微生物组-代谢组相关性强烈风味的baijiu发酵的Jiupei
Haiyan Xu1, Qinglan Tang2, Kequan Fan2
1College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, China.; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan, China; The National-recognized Enterprise Technology Center, Sichuan Jiannanchun Group Co. Ltd., Mianzhu, Sichuan 618200, China.
Food research international (Ottawa, Ont.)
|May 17, 2025
概括
在Jiupei层中的微生物群和代谢物有显著差异. 关键的微生物,如Acetilactobacillus jinshanensis和Aspergillus oryzae影响有益的化合物和挥发性生产在强烈的味道baijiu.
科学领域:
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
- 食品科学 食品科学 食品科学
背景情况:
- 传统的中国烈酒Jiupei在垂直层中呈现出明显的微生物和代谢特征.
- 了解这些差异对于优化生产强烈风味的白至关重要.
研究的目的:
- 为了研究不同垂直层的微生物组和代谢物变化Jiupei.
- 为了阐明微生物群落和Jiupei的特征代谢物之间的关系.
主要方法:
- 高通量测序用于微生物组分析.
- 用于代谢物概况的代谢学技术.
- 相关性分析以链接微生物和代谢产物.
主要成果:
- 有益的代谢物 (例如,甲酸,甲素) 在 Jiupei 下层较高.
- 细菌的多样性随着深度的增加而减少,而Acetilactobacillus jinshanensis的丰富性增加.
- 真菌群落发生了转移,Aspergillus oryzae和Byssochlamys spectabilis的数量增加.
- 鉴定出Acetilactobacillus jinshanensis,Aspergillus oryzae和Byssochlamys spectabilis是代谢物差异的主要驱动因素.
结论:
- 垂直分层对Jiupei的微生物组和代谢组产生重大影响.
- 特定的微生物,特别是Acetilactobacillus jinshanensis和Aspergillus oryzae,在形成特有的Jiupei代谢物中发挥着至关重要的作用.
- 这项研究提供了对强烈口味的白生产的微生物基础的见解.
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