食品与发酵工业2025，Vol.51Issue(12)：269-279,11.DOI:10.13995/j.cnki.11-1802/ts.039664
液态白酒多菌种混合发酵非靶向代谢组学分析
Non-targeted metabolomics analysis of liquid Baijiu by multi-strain mixed fermentation
摘要
Abstract
To explore the metabolic difference of liquid Baijiu by multi-strain mixed fermentation,the process conditions of liquid Baijiu by multi-strain mixed fermentation were optimized by uniform design experiment,and the differential extracellular metabolites of liq-uid Baijiu fermentation broth were analyzed based on non-targeted metabolomics.Uniform experimental results showed that the optimal process conditions for the production of ester content of liquid fermentation Baijiu by multi-strain mixed fermentation were ratio of 5.3∶1,amount of 0.006 5 g/g for Saccharomyces cerevisiae,inoculation amount of 1.9%for Lacticaseibacillus casei,and yeast inoculation time of 23.5 h,Lacticaseibacillus casei was added at the beginning of fermentation.In the experimental group(the optimal condition group ob-tained by uniform design experiment,ZY group)and the control group(only Saccharomyces cerevisiae,JM group),non-targeted metabo-lomics analysis showed that a total of 1 261 differential metabolites were detected,and 82 metabolites were annotated in KEGG database,including 30 lipids,12 nucleic acids,11 peptides,and 4 carbohydrates.Meanwhile,a total of 1 179 metabolic compounds were annotated in HMDB database,including 324 organic acids and their derivatives,270 lipids and lipid molecules,156 organic heterocyclic com-pounds,and 92 organic oxides.Compared with JM group,the contents of key metabolites related to flavor,such as aspartic acid,L-aspar-agine,adenine,deoxyadenosine,guanine,guanine,L-serine,and taurocholic acid increased in ZY group.The results of non-targeted metabolomics analysis showed that multi-strain mixed fermentation can promote generation of the main flavor substances during liquid Bai-jiu fermentation.The results of uniform design experiment and non-targeted metabolomics analysis provide a theoretical basis for improving the quality of liquid Baijiu by multi-strain mixed fermentation.关键词
液态白酒/混菌发酵/毕赤酵母/干酪乳酪杆菌/均匀设计实验/非靶向代谢组学分析Key words
liquid Baijiu/mixed bacteria fermentation/Pichia pastoris/Lacticaseibacillus casei/uniform design experiment/non-targe-ted metabolomics analysis引用本文复制引用
宁欣强,彭微,兰露聆,李华志,唐棠,罗惠波,郑佳,甘元甲..液态白酒多菌种混合发酵非靶向代谢组学分析[J].食品与发酵工业,2025,51(12):269-279,11.基金项目
四川省资中县科技计划项目(2022-No.5) （2022-No.5）
四川轻化工大学研究生创新基金项目(Y2023223) （Y2023223）
