通过接种假单胞菌 YF-58 提高芝麻香型白酒中愈创木酚化合物含量的探索

IF 1 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Applied Biochemistry and Microbiology Pub Date : 2024-10-01 DOI:10.1134/S0003683824605365
Z. Deng, M. Zhu, Y. Du, Z. Wu, X. Lin, J. Wen, K. Gomi, W. Zhang
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引用次数: 0

摘要

愈创木酚、4-乙烯基愈创木酚、4-甲基愈创木酚和4-乙基愈创木酚是具有辛辣和烟熏风味的愈创木酚类化合物,是芝麻风味白酒的重要功能因子和关键香气成分。为了提高该产品中愈创木酚类化合物的含量,本研究将一株产生愈创木酚类化合物的偶氮假单胞菌YF-58以细菌复曲的形式加入到发酵颗粒中。随后,从微生物群落组成、挥发性风味物质含量、功能酶表达水平等多个角度探讨了YF-58菌株对发酵系统的影响。结果表明,菌株YF-58的加入改变了枣佩中乳酸菌、曲霉、假单胞菌、葡萄球菌、韦尼氏菌、芽孢杆菌和棒状杆菌等微生物的相对丰度。枣培中酸类、酯类、醇类和愈创木酚类化合物含量增加。4-羟基-3-聚丙烯基苯甲酸酯脱羧酶(EC 4.1.1.98)、纤维素酶(EC 3.2.1.4)和儿茶酚o -甲基转移酶(EC2.1.1.6)等与愈创木酚化合物形成相关的关键酶均上调。结果表明,芝麻风味白酒中愈创木酚、4-甲基愈创木酚、4-乙基愈创木酚和4-乙烯基愈创木酚的含量分别显著提高了193.1%、11.6%、95.4和105.2%。研究结果对提高白酒中挥发性风味物质的含量具有一定的理论指导意义。
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Exploring the Enhancement of Guaiacol Compounds in Sesame-Flavored Baijiu via Inoculation with Pseudomonas azotoformans YF-58

Guaiacol, 4-vinylguaiacol, 4-methylguaiacol and 4-ethylguaiacol, being guaiacol compounds characterized by spicy and smoky flavor, are important functional factors and key aroma components in sesame flavore Baijiu. In this study, to enhance the content of guaiacol compounds in this product, a strain of Pseudomonas azotoformans YF-58 which produced guaiacol compounds was added to the Zaopei (fermented grains) in the form of bacterial Fuqu. Subsequently, the effect of YF-58 strain on the fermentation system was explored from multiple perspectives, including microbial community composition, volatile flavor substance content and the expression levels of functional enzymes. The results showed that the addition of YF-58 strain altered the relative abundance of microorganisms such as Lactobacillus, Aspergillus, Pseudomonas, Staphylococcus, Weiniella, Bacillus and Corynebacterium in Zaopei. Moreover, the contents of acids, esters, alcohols and guaiacol compounds in Zaopei increased. Additionally, key enzymes associated with guaiacol compounds formation, such as 4-hydroxy-3-polyprenylbenzoate decarboxylase (EC 4.1.1.98), cellulase (EC 3.2.1.4) and catechol O-methyltransferase (EC2.1.1.6), were up-regulated. As a result, the contents of guaiacol, 4-methyl guaiacol, 4-ethylguaiacol and 4-vinylguaiacol in sesame flavor Baijiu were significantly increased by 193.1, 11.6, 95.4 and 105.2%, respectively. The research findings provided some theoretical guidance for enhancing the content of volatile flavor substances in Baijiu.

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来源期刊
Applied Biochemistry and Microbiology
Applied Biochemistry and Microbiology 生物-生物工程与应用微生物
CiteScore
1.70
自引率
12.50%
发文量
75
审稿时长
6-12 weeks
期刊介绍: Applied Biochemistry and Microbiology is an international peer reviewed journal that publishes original articles on biochemistry and microbiology that have or may have practical applications. The studies include: enzymes and mechanisms of enzymatic reactions, biosynthesis of low and high molecular physiologically active compounds; the studies of their structure and properties; biogenesis and pathways of their regulation; metabolism of producers of biologically active compounds, biocatalysis in organic synthesis, applied genetics of microorganisms, applied enzymology; protein and metabolic engineering, biochemical bases of phytoimmunity, applied aspects of biochemical and immunochemical analysis; biodegradation of xenobiotics; biosensors; biomedical research (without clinical studies). Along with experimental works, the journal publishes descriptions of novel research techniques and reviews on selected topics.
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