通过功能性微生物群对高温Daqu的物理化学特性和生物化分析
Tingyan Xu1, Anqin Zhu1, Shuting Zhong1
1Laboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Frontiers in microbiology
|July 11, 2025
概括
合成功能微生物群 (SFM) 显著改善了高温Daqu (HTD) 发酵,增强了液化,化和微生物群体的稳定性. 这项研究为使用SFM来提高HTD质量和Baijiu风味提供了基础.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 生物技术是生物技术.
背景情况:
- 高温达克 (HTD) 对于香味的 Baijiu 发酵至关重要,影响了味道和质量.
- 用功能菌株进行生物强化可以增强HTD,但合成功能菌群 (SFM) 的生态影响尚不清楚.
研究的目的:
- 调查三种不同的SFM对自发HTD发酵的影响.
- 阐明在HTD发酵过程中受到SFM影响的微生物社区动态和代谢潜力.
主要方法:
- 制备和注射三个不同的SFM到HTD.
- 微生物群落组成 (细菌和真菌) 和发酵特征的分析.
- 用PICRUSt2来预测微生物代谢功能的应用.
主要成果:
- 所有的SFM都提高了HTD的液化,发酵和化能力,其中SG Daqu (酵母和*Eurotium amstelodami*) 显示出最显著的效果.
- SFM改变了细菌和真菌群体结构,增加了 * Bacillus * 丰富度,同时减少了 * Lactobacillus * 和 * Weissella * ,并稳定了真菌群体.
- SFM影响了微生物群落的聚集和网络稳定性,对细菌 (3天) 和真菌 (9天) 群落有明显的时间影响.
- 皮克鲁斯特2分析表明,SFM增强了粉利用,乙醇生产和合成的代谢途径.
结论:
- 在发酵过程中,SFM显著调节HTD的微生物生态系统.
- SFM应用提供了一个有前途的策略来提高HTD质量和Baijiu特征.
- 这项研究提供了对SFM在HTD发酵中的作用的机制理解,支持未来的研究和开发.
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