环境因素驱动的微生物相互作用调节了多微生物发酵酒精饮料中的风味代谢:一个动态合框架
Enxiang Zong1, Jianping Yang2, Jiaojiao Zhang3
1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Food research international (Ottawa, Ont.)
|January 9, 2026
概括
环境因素驱动微生物相互作用,塑造发酵饮料中的风味. 这种动态的合框架,在诸如白酒和葡萄酒等饮料中观察到,指导着风味优化和强大的初始培养.
科学领域:
- 食品科学和微生物学
- 生物技术是生物技术.
- 感官科学 感官科学
背景情况:
- 发酵酒精饮料由于复杂的微生物代谢,具有多种不同的感官特征.
- 环境因素显著影响微生物相互作用和味道代谢物合成,但确切的机制尚不清楚.
- 了解这些联系对于优化发酵饮料生产至关重要.
研究的目的:
- 在环境驱动的多微生物发酵中,系统地讨论微生物相互作用的调节机制,这些机制控制了环境驱动的多微生物发酵中的风味形成.
- 为了阐明一个动态合框架:环境因素-微生物相互作用-风味调节.
- 整合全球发酵酒精饮料 (如Baijiu,Pulque,葡萄酒) 来理解这个框架.
主要方法:
- 整合各种发酵酒精饮料数据.
- 环境因素的阐明-微生物相互作用-调味法规框架.
- 应用跨规模的方法,包括多omics,计算建模和物联网传感.
主要成果:
- 环境梯度 (温度,氧气,pH) 通过调节平衡来塑造微生物相互作用.
- 微生物的相互作用直接协调了味道代谢组的组合:协同作用增强了,竞争平衡了多样性,对抗性抑制了异味.
- 味道代谢物提供反,重塑微环境 (酸化,厌氧).
结论:
- 建立的框架揭示了一个闭环系统,其中环境,微生物和味道是动态合的.
- 该框架为设计合成微生物联盟和强大的初始培养提供了基础,以生产稳定的风味.
- 它指导了发酵酒精饮料中针对性的风味优化.
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