相关实验视频

Updated: Sep 11, 2025

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

用外源菌株Staphylococcus capitis S1接种的雪茄包装的发酵质量改善

Tongtong Zhang¹, Jun Yu², Zhongde Zhao¹

¹Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), School of Life and Health Sciences, Hubei University of Technology, 28th of Nanli Road, Wuhan, 430068, China.

Scientific reports

|August 12, 2025

概括

来自绍兴葡萄酒的新型微生物菌株 (S1) 显著增强了雪茄包装叶的发酵. 这种微生物注射增强了关键的芳香化合物,糖和尼古丁,改善了雪茄叶的整体质量.

科学领域:

农业科学农业科学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

雪茄包装叶片 (CWL) 的质量对雪茄的外观和整体质量至关重要.
绍兴葡萄酒的 Jiuqu 含有有益的微生物,这些微生物可以影响发酵过程.
了解微生物在CWL发酵中的作用是提高质量的关键.

研究的目的:

从T3 Jiuqu中分离和识别一种主要的微生物菌株,用于CWL发酵.
调查孤立菌株 (S1) 对CWL挥发性芳香成分,糖和尼古丁的影响.
分析由S1接种诱导的CWL微生物群体结构的变化.

主要方法:

从T3 Jiuqu.中分离和识别一种主要的微生物菌株 (S1).
在CWL发酵中对S1进行注射,并与自然发酵 (WF) 和非发酵 (NF) 对照进行比较.
气相色谱-质谱 (GC-MS) 用于挥发性气味分析.
微生物社区结构评估的元基因组学分析.

主要成果:

S1注射显著增加了关键的芳香化合物,如乙醇 (261.63%与WF) 和Farnesyl (144.99%与WF).
在S1发酵的CWL中,糖和尼古丁的比例也显著增加.
甲基因组分析揭示了微生物社区结构的转变, Pseudomonadota 增加和均衡的基因分布,取代了占主导地位的葡萄球菌.

结论:

隔离的S1菌株有效地促进了CWL发酵,增强了可取的香味特征.
用S1对微生物注射导致CWL化学成分和质量的显著改善.
有针对性的微生物干预为优化雪茄包装叶片生产提供了一个有希望的策略.

关键词:

雪茄包装上的叶子甲基基因组是指甲基因组中的一部分.微生物微生物这种病原体是葡萄球菌.

更多相关视频

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

相关概念视频

Fermentation

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...