整合元基因组学、挥发物组学和化学计量学破译中国黄酒发酵过程中不同地区的微生物结构和核心代谢网络

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Yi Luo , Chenhao Zhang , Hui Liao , Yunchuan Luo , Xinlei Huang , Zhenyu Wang , Xia Xiaole
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引用次数: 0

摘要

黄酒是一种自发发酵的酒精饮料,其微生物组成发生了复杂的变化。本研究旨在根据黄酒的微生物代谢揭示其风味和品质的形成机制。本研究采用元基因组技术、化学计量学分析、顶空固相微萃取气相色谱-质谱(HS-SPME-GC-MS)代谢组学方法,结合微生物代谢网络,研究了三个地区黄酒微生物谱系与黄酒品质特征、风味代谢物、功能代谢模式之间的差异和关系。结果表明,三个地区的黄酒理化指标代谢率和生物胺浓度存在显著差异(< 0.05)。在 448 种挥发性化合物中,确定了 8 种香气化合物(乙酸苯乙酯、苯乙醇、异丁醇、辛酸乙酯、乙酸乙酯、己酸乙酯、异戊醇和丁二酸二乙酯)作为区域化学标记。通过元基因组分析,观察到 25 个优势微生物属,有 13 个物种被确认为三个区域的微生物标记。代谢网络分析显示,酵母菌纲()、乳酸菌纲(、、和)和欧洲菌纲()是负责底物、风味(主要是酯和苯乙醇)代谢的主要种群,乳酸菌纲和肠杆菌与生物胺密切相关。这些发现为区域微生物对黄酒地理特征的贡献提供了科学依据,也为优化微生物功能以提升黄酒品质提供了展望。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions

Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions

Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions

Huangjiu is a spontaneously fermented alcoholic beverage, that undergoes intricate microbial compositional changes. This study aimed to unravel the flavor and quality formation mechanisms based on the microbial metabolism of Huangjiu. Here, metagenome techniques, chemometrics analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) metabolomics combined with microbial metabolic network were employed to investigate the distinctions and relationship between the microbial profiles and the quality characteristics, flavor metabolites, functional metabolic patterns of Huangjiu across three regions. Significant variations (P < 0.05) were observed in metabolic rate of physicochemical parameters and biogenic amine concentration among three regions. 8 aroma compounds (phenethyl acetate, phenylethyl alcohol, isobutyl alcohol, ethyl octanoate, ethyl acetate, ethyl hexanoate, isoamyl alcohol, and diethyl succinate) out of 448 volatile compounds were identified as the regional chemical markers. 25 dominant microbial genera were observed through metagenomic analysis, and 13 species were confirmed as microbial markers in three regions. A metabolic network analysis revealed that Saccharomycetales (Saccharomyces), Lactobacillales (Lactobacillus, Weissella, and Leuconostoc), and Eurotiales (Aspergillus) were the predominant populations responsible for substrate, flavor (mainly esters and phenylethyl alcohol) metabolism, Lactobacillales and Enterobacterales were closely linked with biogenic amine. These findings provide scientific evidence for regional microbial contributions to geographical characteristics of Huangjiu, and perspectives for optimizing microbial function to promote Huangjiu quality.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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