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多omics分析揭示了一个集成网络,通过发酵重新塑造了古吉芽茶的风味化合物特征

Yajie Zhao¹, Chencheng Gu¹, He Qian¹

¹State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.

International journal of food microbiology

|January 17, 2026

概括

发酵通过减少苦味和增强鲜花色调,改变了古吉芽茶的味道. 像Filobasidium,Sphingomonas和Pseudomonas这样的关键微生物推动了这些变化,为改善发酵功能食品提供了一个框架.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
代谢学代谢学代谢学

背景情况:

戈吉芽茶具有健康益处,但具有苦的草味.
发酵是为了改善古吉芽茶的感觉特征而进行的.
了解微生物在风味调节中的作用至关重要.

研究的目的:

为了研究微生物群在古吉芽茶的风味重塑中的作用,在堆发酵过程中.
为了确定关键的微生物和代谢途径,涉及到风味的发展.
建立微生物-基因-代谢物相互作用地图,以有针对性的质量改进.

主要方法:

综合的多omics方法 (基因组学,转录组学,代谢组学).
12天的堆发酵的戈吉芽茶.
微生物丰富度,基因表达和代谢物概况之间的相关性分析.

主要成果:

堆发酵显著降低了苦味和收缩性.
挥发性风味化合物 (例如α-terpineol,dodecanal,acetophenone) 进行了丰富.
菲洛巴西,斯芬戈蒙纳斯和伪蒙纳斯被确定为与花笔记相关的关键石微生物.
观察到脂肪酸和 terpenoids (例如, dodecanedioic 酸,Jolkinolide B) 的上调.
确定TCA循环,酸盐和谷氨代谢是核心发酵途径.

结论:

微生物群在发酵过程中在古吉芽茶的风味转化中发挥着至关重要的作用.
这项研究提供了第一个微生物-基因-代谢物相互作用地图,用于古吉芽茶堆发酵.
这一框架使得发酵植物性食品的感觉和营养素质能够有针对性地调节.

关键词:

味道形成的形成.戈吉芽茶是什么意思戈吉芽茶是什么意思转录代码组学 (Metatranscriptomics) 是一种关于转录代码组学的学科.多领域的整合.堆发酵堆发酵是一种发酵过程.没有针对性的代谢组分.

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