酿酒酵母菌株 L7 对中国传统发酵鱼类 "素鱼 "的风味和脱酸有贡献

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Hu Wenkang, Liu Jingui, Ding Xuelu, Ren Yanjie, Liu Mingzhu, Shi Tingting, Tan Fuyao, Zeng Xuefeng
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引用次数: 0

摘要

研究发现,酿酒酵母 L7 是一种优良的开胃菌和生物脱酸菌株,但对其潜在的机理却知之甚少。本研究旨在探究酿酒酵母 L7 的抑酸机制。该菌株可提高水玉的感官和风味特性。由于对碳源的竞争,植物乳杆菌的生长受到抑制,导致细胞数从 48 小时时的 9.00 Lg CFU/mL 降至共培养时的 7.70 Lg CFU/mL。酵母的加入降低了酸度,使酸度从 48 小时时的 5.83 克/千克降至 0.82 克/千克,同时将糖的利用率提高到 94.52%。我们发现,细胞接触是两种微生物之间的主要抑制方式。转录组分析表明,在共培养条件下,多种途径受到影响,最终导致乳酸产量下降。这些发现为了解生物脱酸过程中微生物之间的相互作用提供了宝贵的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish

Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish
Saccharomyces cerevisiae L7 was found to be an excellent starter and biological deacidification strain for Suanyu, however, the underlying mechanisms remain poorly understood. This study aimed to investigate the acid inhibition mechanism of S. cerevisiae L7. The strain enhances the sensory and flavor characteristics of Suanyu. The growth of Lactiplantibacillus plantarum is inhibited due to competition for carbon sources, resulting in a decrease in cell count from 9.00 Lg CFU/mL at 48 h to 7.70 Lg CFU/mL in co-culture. The addition of yeast reduces acidity, decreasing it from 5.83 g/kg to 0.82 g/kg at 48 h, while increasing sugar utilization to 94.52%. We found that cell contact was the main method of inhibition between the two microbials. Transcriptome analysis revealed that multiple pathways were affected under co-culture, ultimately leading to a decrease in lactic acid production. These findings provide valuable insights into the microbial interactions involved in biological deacidification.
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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