通过综合微生物组和代谢组分析,解读不同级别的强烈口味达库的特征
Haiwei Ren1, Jiaqi Fan1, Xiaopeng Guo1
1School of Life Science and Engineering, Lanzhou University of Technology, Gansu Industrial Technology Center for Food and Pharmaceutical Resources Development and Biomanufacturing, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
Food chemistry: X
|February 2, 2026
概括
高质量的Daqu (发酵起始剂) 是强烈风味的Baijiu的关键. 这项研究使用多omics来分析Daqu等级,揭示P90.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 达库的质量对于强烈风味的Baijiu生产至关重要,但目前的分级方法是主观的.
- 了解Daqu品质的微生物和代谢基础对于优化Baijiu发酵至关重要.
研究的目的:
- 为了比较三个Daqu等级 (P90,F90,S90) 的物理,化学,金属,微生物和代谢特征.
- 为了阐明影响达库品质和白风味的微生物组-代谢组相互作用.
主要方法:
- 多omics方法,包括微生物组成分析 (16S rRNA测序) 和代谢分析 (GC-MS,LC-MS).
- 使用PICRUSt分析,根据微生物组成预测功能基因含量.
- 物理和化学特性,以及金属含量也被分析为每一个达库等级.
主要成果:
- P90 Daqu等级显示出优越的化能力,主要由Bacillus,Thermoactinomyces和Thermomyces主导,具有更高的形成和芳香前体积累.
- S90 Daqu表现出更大的微生物多样性,但关键功能菌株的丰度较低,可能会限制发酵效率.
- 代谢分析确定了23种富含氨基酸和衍生物,特别是与酸,氨酸和氨酸-氨酸通路相关,有助于芳香前体和微生物稳定性.
结论:
- 微生物组-代谢组相互作用显著影响达库的质量和Baijiu的风味特征.
- 由于特定的微生物群落和代谢途径,P90 Daqu等级具有优越的Baijiu发酵特性.
- 结果为客观的Daqu质量评估和 Baijiu生产中的改进策略提供了洞察力.
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