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Updated: Jan 13, 2026

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微生物驱动的化物代谢的过程调节在汁风味的Baijiu发酵中
Foods (Basel, Switzerland)
|January 10, 2026
概括
微生物活动驱动-风味Baijiu (SFB) 发酵中的化物变化. 含水量显著影响微生物群落和化物转化效率,为流程优化提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 化物是Baijiu风味的关键.
- 微生物在化物代谢中的作用尚未完全理解.
研究的目的:
- 在-风味Baijiu (SFB) 发酵过程中调查化物动力学.
- 阐明微生物-代谢物相互作用和调节机制.
主要方法:
- 根据微生物继承,将发酵分为早期 (0-7天) 和晚期 (20-30天) 阶段.
- 使用集成的环境-微生物-味道分析.
- 在第七个发酵周期中操纵的水分含量.
主要成果:
- 黄是主要的化物 (>70%).
- 早期的微生物 (例如,Fusarium) 消耗了基板,其生长受到乙醇和温度的影响.
- 湿度与Paenibacillus负相关,影响阿尔代代谢.
- 增加的湿度降低了阿尔代转化效率 (88.3%至75.5%).
结论:
- 特定阶段的微生物活动主要驱动SFB中的化物动态.
- 湿度是调节微生物群体结构和化物转换的关键因素.
- 这些发现为优化SFB发酵过程提供了洞察力.
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