连续3年的化学特征和微生物群落动态分析表明，红球菌和尖曲球菌是影响广陈皮品质形成的潜在微生物

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-23 DOI:10.1016/j.foodchem.2025.143003

Fang Li, Kaiying Ge, Yi Lu, Hui Lin, Enwei Tian, Hua Li, Zhiye Yang, Zhi Chao

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引用次数: 0

摘要

目前，关于广晨皮（GCP）品质形成的功能微生物仍存在争议。因此，在三年的时间里，研究了经过自然处理和通过电子束辐照灭菌的GCP样品的代谢物谱和微生物多样性。结果表明，GCP的主要成分受自发变化和微生物活性的影响。在自然处理的GCP中，我们发现挥发性成分如萜类化合物的减少，以及类黄酮含量的变化。贮藏36 个月后，橙皮素含量显著升高（0.084 ~ 0.103 mg/g），褐皮素含量显著降低（7.294 ~ 2.825 mg/g）。微生物群落演替可以根据储存时间分为四个不同的阶段，在36个月时红球菌和顶毛球菌成为优势微生物属（> 35% %）。这两个分类群被认为是参与GCP化学转化的潜在微生物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi

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Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi

Currently, there remains a debate regarding the functional microorganisms responsible for the quality formation of Guang Chenpi (GCP). Thus, the metabolite profiles and microbial diversity of GCP samples subjected to natural treatment versus those sterilized via electron beam irradiation were investigated over a three-year period. It was found the main constituents of GCP were influenced both by spontaneous changes and microbial activity. In naturally treated GCP, we revealed a decrease in volatile components like terpenoids, alongside variations in flavonoid content. After 36 months of storage, there was a significantly increase in hesperitin content (0.084–0.103 mg/g), while nobiletin content exhibited a marked decrease (7.294–2.825 mg/g). Microbial community succession can be categorized into four distinct stages based on storage duration, with Rhodococcus and Apiotrichum emerging as the predominant microbial genera (>35 %) at the 36-month mark. These two taxon were thought to be potential microbial organisms contributing to the chemical transformations in GCP.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.