代谢相互作用驱动微生物社区的继承和Nongxiangxing (强烈味道) 的功能表达
Shiyuan Ma1, Yong Li2, Cong Chen1
1College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Journal of advanced research
|September 28, 2025
概括
这项研究揭示了微生物群体的动态和代谢相互作用的发酵起始储存过程中. 了解这些过程是优化Baijiu生产质量的关键.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 转基因组学是指转基因组学.
- 甲型蛋白质组学是什么意思?
背景情况:
- 吉酒的小麦原料Nongxiangxing daqu在储存过程中经历了关键的发酵,影响了最终产品的质量.
- 在储存期间,DAC中的微生物继承,代谢活动和酶生产动态尚不清楚.
研究的目的:
- 为了研究微生物群体结构,功能和酶活性在储存期间发生的时间变化.
- 为了阐明微生物群落之间的代谢相互作用,包括交叉养和代谢分工 (MDOL),在那时.
主要方法:
- 综合的元基因组和元蛋白组分析,以分析微生物种群,基因和蛋白质表达在储存时间上的情况.
- 权重基因共同表达网络分析 (WGCNA) 以将基因模块与存储时间联系起来.
- 基因组规模的代谢模型 (GEMs) 来推断微生物代谢相互作用网络.
主要成果:
- 确定了主要物种,包括Paecilomyces variotii和Rhizopus物种. 显著的酶活性,特别是葡萄糖酶,与特定的基因相关.
- 微生物基因和酶的丰度在一个月后下降,在三个月达到最低,在四个月后部分恢复.
- WGCNA确定了与存储相关的显著基因模块. 观察到交叉养和MDOL,突出了不同类别在将原材料转化为风味化合物的过程中合作的代谢作用.
结论:
- 这项研究增强了对储存过程中的微生态动态的理解.
- 提供了优化发酵过程和提高Baijiu质量的基本理解.
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