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在的自然发酵过程中,微生物群落的动态和功能潜力:甲基因组和挥发性化合物分析

Zhiyuan Yin¹, Kangdi Cao¹, Ningfei Duan¹

¹School of Food Science and Engineering, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Enzyme and microbial technology

|June 26, 2025

概括

发酵中的微生物群落随着时间的推移而变化,特定的细菌和酵母会影响味道化合物生产. 这项研究揭示了参与天然发酵的关键酶和代谢途径.

科学领域:

微生物学微生物学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

自然发酵对于开发食品中独特的风味至关重要.
了解微生物动力学是优化发酵过程的关键.
发酵,特别是发酵,有可能产生独特的风味.

研究的目的:

为了研究自然发酵过程中的微生物社区动态.
为了确定这些微生物的功能特征.
为了将微生物继承与风味化合物生产相关联.

主要方法:

使用元基因组测序来分析微生物社区结构.
进行了挥发性化合物分析,以确定风味化合物.
生物信息工具被用来分析基因丰富性和代谢途径.

主要成果:

克莱布西埃拉和皮奇亚在早期发酵中占主导地位;阿塞托巴克特和赛博林德纳在晚些时候流行.
糖转移酶 (GT) 家族,特别是GT1和GT2,是最丰富的碳水化合物活性酶 (CAZy).
乙酸和 (S,S) -2,3-butanediol被确定为与微生物结构相关的关键挥发性化合物.

结论:

微生物继承显著影响发酵中的风味发展.
特定的CAZy家族和代谢途径对于发酵至关重要.
这些发现为改善产品技术和质量提供了基础.

关键词:

功能性基因是指功能性的基因.超基因组学分析微生物社区的微生物社区.自然发酵的自然发酵过程一个的,一个的.挥发性化合物挥发性化合物

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