作为康布查发酵的替代基质的Eucommia ulmoides叶:微生物群落在动态和代谢特征中的作用
Linfeng Wang1, Erfeng Wang1, Weipeng Wang1
1School of Life Sciences, Henan University, Kaifeng 475004, China; Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng 475004, China; Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng 475004, China.
Food chemistry
|February 8, 2026
概括
与传统的kombucha相比,Eucommia ulmoides叶 (EUL) 康布查表现出较慢的发酵和增强的抗氧化活性. 微生物群落影响代谢物变化,支持EUL作为一种创新的发酵基质.
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:
- 传统的kombucha使用茶作为发酵基质.
- 探索用于康布查发酵的新基质对于创新至关重要.
- 乌科米亚乌尔莫伊德叶 (EUL) 是一种潜在的替代基质.
研究的目的:
- 为了研究EULkombucha的发酵特性.
- 为了分析EULkombucha发酵过程中的代谢和微生物变化.
- 为了比较EULkombucha与传统的kombucha在抗氧化活性方面.
主要方法:
- 高性能液体色谱 (HPLC) 用于代谢物分析.
- 针对综合性代谢物概况的非向代谢组学.
- 高通量测序用于微生物社区分析.
主要成果:
- 欧盟农产品kombucha表现出较慢的糖消耗率和优越的体外抗氧化活性.
- 关键代谢物,如总聚醇,基尼酸,皮诺雷西诺二甲糖化物和鲁丁增加,而总黄酸和原酸减少.
- 确定了占主导地位的细菌 (Komagataeibacter,Gluconobacter) 和酵母 (Hanseniaspora,Dekkera,Kregervanrija),这些细菌有可能调节代谢途径.
结论:
- 乌克米亚 (Eucommia ulmoides) 叶是一种可行的创新基质,用于生产康布查.
- 用EUL发酵改变了代谢物概况,并增强了抗氧化特性.
- 微生物动力学在EUL康布恰发酵过程中的生物化学转化中发挥着重要作用.
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