季节性变化导致Nongxiangxing Daqu核心微生物的转变:综合的多omics分析和深度学习
Ping Huang1, Shiyuan Ma1, Xiawei Yi1
1College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
这项研究使用深度学习识别了核心Daqu微生物及其季节性动态. 地和克拉维斯波拉是关键的微生物,随着随机漂移影响微生物社区组装.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 达库的质量对于江的生产至关重要.
- 了解达库的微生物群落对于质量控制至关重要.
研究的目的:
- 为了揭示香味的动态和微生物的继承在Daqu跨季节和压制模式.
- 为了识别核心微生物和理解社区集会在Daqu.
- 为优化Daqu生产提供科学指导.
主要方法:
- 高通量测序和深度学习被整合在一起.
- 分析了120个Daqu样本的物理化学特性和风味化合物.
- 采用了数据驱动的基石物种识别 (DKI) 框架和βNTI指数.
主要成果:
- 春天的达库显示出更高的酶活性和丰富的和pyrazines.
- 甲基酸盐和2-无甘被确定为不同的风味化合物.
- 确定Geotrichum和Clavispora是核心微生物,独立于季节变化.
- 随机漂移在季节性变化期间始终主导微生物社区聚集.
结论:
- 像Geotrichum和Clavispora这样的核心微生物对Daqu质量至关重要.
- 季节性变化会影响达库的微生物群落和风味特征.
- 根据季节性微生物动态优化Daqu生产可以提高Baijiu的质量.
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