旋转调节的垂直CO2梯度驱动微生物分层和冬季阿马多里产品积累
Siying Yuan1, Rongkun Tu2, Bo Shan3,4
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods (Basel, Switzerland)
|March 14, 2026
概括
高温达克 (HTD) 的质量受到二氧化碳的影响. 控制气体水平可以减轻压力,改善发酵稳定性和中国白菜生产.
科学领域:
- 食品科学和微生物学
- 发酵技术的发酵技术
- 代谢学 代谢学 代谢学
背景情况:
- 高温达克 (HTD) 质量对于中国汁香味的baijiu生产至关重要.
- 冬季的HTD生产面临着由于微环境波动造成的发酵不稳定等挑战.
- 现有的方法缺乏对HTD微环境的全面监测.
研究的目的:
- 建立一个闭环系统,将微环境,HTD质量,微生物组和代谢组联系起来.
- 确定影响冬季发酵期间HTD质量变化的核心因素.
- 提出一种标准化传统发酵工艺的策略.
主要方法:
- 持续监测冬季发酵堆的微环境条件.
- 整合多组分析 (微生物组和代谢组).
- 开发一个闭环系统用于微环境控制.
主要成果:
- 确定二氧化碳 (CO2) 度是影响HTD质量的主要因素.
- 垂直的CO2异质性限制了有氧微生物群落 (例如,Bacillus) 并阻断了代谢途径.
- 二氧化碳的积累阻碍了梅拉德反应,导致阿马多里产物积累.
- 翻转堆可以通过减少二氧化碳来减轻无氧压力,从而促进代谢继承.
结论:
- 调节气态微环境,特别是氧气和二氧化碳,是控制HTD质量的关键.
- 基于气体特征的稳定状态控制策略可以消除代谢异质性.
- 这为标准化中国传统酒发酵提供了理论基础.
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