关于微生物群落动态和功能转变的多奥米克洞察力 在强烈风味的 Baijiu 的双回合底部发酵过程中
Jiao Li1,2, Yaqi Guo1,2, Yang Yang3,4,5
1Key Laboratory of the Evaluation and Monitoring of Southwest Land Resources (Ministry of Education), Sichuan Normal University, Chengdu 610066, China.
Foods (Basel, Switzerland)
|December 30, 2025
概括
这项研究揭示了强烈风味的Baijiu生产中双圆底发酵 (DRBF) 的微生物和代谢动态. 关键酶连接代谢途径,以增强风味化合物形成.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 双回合底部发酵 (DRBF) 对于强烈风味的Baijiu至关重要.
- 微生物动力学和DRBF中的代谢途径尚未完全理解.
研究的目的:
- 在DRBF期间调查微生物继承和代谢机制.
- 识别关键的酶和参与风味形成的途径.
主要方法:
- 物理化学分析 物理化学分析
- 多omics方法 (高通量测序,功能注释)
- 代谢途径重建的重建
主要成果:
- 确定了153种挥发性化合物,其,醇和酸明显积聚.
- 细菌 (505 个属) 和真菌 (175 个属) 群体由乳杆菌,阿斯伯吉路斯和萨卡罗米塞斯主导.
- 代谢途径从与生长相关的转移到氨基酸,脂肪酸和二次代谢物的生物合成.
- 确定了57个关键酶,将粉降解,酸盐代谢,TCA循环和生物合成联系起来.
结论:
- DRBF涉及细菌,酵母和菌之间的协同代谢.
- 阐明的代谢机制为优化Baijiu发酵和质量提供了基础.
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