歡迎光臨中國傳統(tǒng)白酒發(fā)酵微生物研究首次登上AEM封面_河南酒業(yè)網(wǎng)

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中國傳統(tǒng)白酒發(fā)酵微生物研究首次登上AEM封面

放大字體  縮小字體 發(fā)布日期:2018-01-09  瀏覽次數(shù):29802
核心提示:  江南大學(xué)釀造微生物與應(yīng)用酶學(xué)研究室,王雪山博士(導(dǎo)師徐巖,指導(dǎo)老師杜海)發(fā)表的《Environmental Microbiota Drives Microbi
    江南大學(xué)釀造微生物與應(yīng)用酶學(xué)研究室,王雪山博士(導(dǎo)師徐巖,指導(dǎo)老師杜海)發(fā)表的《Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation》文章被《Applied and Environmental Microbiology》選為封面文章。這是中國傳統(tǒng)發(fā)酵微生物題材第一次登上AEM封面,也是他們?nèi)闻_擊封面文章失敗后最終的勝利。

  世上無難事,只要肯攀登,祝賀!!!

 

  AEM當(dāng)期封面

  Title:《Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation》

  翻譯標(biāo)題:環(huán)境微生物驅(qū)動中國白酒發(fā)酵過程中的微生物演替及代謝特征

  簡單介紹:該文章對白酒相關(guān)菌群進(jìn)行研究,明確大曲貢獻(xiàn)主要真菌,而發(fā)酵車間中的環(huán)境是發(fā)酵細(xì)菌的重要來源。

  ① 設(shè)置新老車間兩個環(huán)境,利用高通量測序、多相代謝物靶標(biāo)等方法分析白酒發(fā)酵過程中的微生物演替及代謝變化;

 ?、?大曲貢獻(xiàn)了發(fā)酵過程大多數(shù)的真菌群落,而環(huán)境(室/內(nèi)外地面、工具等)貢獻(xiàn)了發(fā)酵過程中的大多數(shù)細(xì)菌群落;

 ?、?新車間環(huán)境中芽孢桿菌屬、魏斯氏菌屬等5種菌屬豐度下降,假單胞菌屬、泛生菌屬屬等6個菌屬豐度上升;

 ?、?且新車間發(fā)酵過程中乙酸、乳酸、蘋果酸、乙酸乙酯增加,乳酸乙酯減少;

  ⑤ 環(huán)境微生物是發(fā)酵過程中微生物的重要來源。

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  Abstract:

  Many microorganisms in environment participate in the fermentation process of Chinese liquor. However, it is unknown what extent of the environmental microbiota influences on fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis were applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from two environments (old and new workshops). SourceTracker was applied to evaluate the contribution of environmental microbiota to fermentation. Results showed that Daqu contributed 9.10-27.39% of bacterial communities and 61.06-80.00% of fungal communities to fermentation, whereas environments (outdoor ground, indoor ground, tools and other unknown environments) contributed 62.61-90.90% of bacterial communities and 20.00-38.94% of fungal communities to fermentation. In old workshop, six bacteria [Lactobacillus (11.73% average relative abundance), Bacillus (20.78%), Pseudomonas (6.13%), Kroppenstedtia (10.99%), Weissella (16.64%) and Pantoea (3.40%)] and five fungi [Pichia (55.10%), Candida (1.47%), Aspergillus (10.66%), Saccharomycopsis (22.11%) and Wickerhamomyces (3.35%)] were abundant at the beginning of fermentation. However, in new workshop, the change of environmental microbiota decreased the abundances of Bacillus (5.74%), Weissella (6.64%), Pichia (33.91%), Aspergillus (7.08%) and Wickerhamomyces (0.12%), and increased the abundances of Pseudomonas (17.04%), Kroppenstedtia (13.31%), Pantoea (11.41%), Acinetobacter (3.02%), Candida (16.47%) and Kazachstania (1.31%). Meanwhile, in new workshop, the changes of microbial community resulted in the increase of acetic acid, lactic acid, malic acid and ethyl acetate, and the decrease of ethyl lactate during fermentation. This study showed that environmental microbiota was an important source of fermentation microbiota, and could drive both the microbial succession and the metabolic profiles during liquor fermentation.IMPORTANCE Traditional solid-state fermentation of foods and beverages is mainly carried out by complex microbial communities from raw materials, starters and the processing environments. However, it is still unclear how the environmental microbiota influences on the quality of fermented foods and beverages, especially for Chinese liquor. In this study, we utilized high-throughput sequencing, microbial source tracking and multiphasic metabolite target analysis to analyze the origins of microbiota and the metabolic profiles during liquor fermentation. This study contributes to a deeper understanding of the role of environmental microbiota during fermentation.

  All Authors:

  Xueshan Wang,Hai Du,Yan Zhang,Yan Xu

  First Authors:

  Xueshan Wang

  Correspondence:

  Yan Xu

 
 
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