Liang Hanqiao, Zhu Zidong, Fan Yong, Hu Jinghong, Wu Jiaqi, Mu Ziying, Li Yang, Wei Qin, Yang Chunmei, Tian Jing, Li Shouqian
Department of Biomedicine, Beijing city university, Beijing 100083, china.
The Eighth Medical Center of Chinese PLA General Hospital, Beijing 100700, China.
Food Chem X. 2024 Nov 16;24:102016. doi: 10.1016/j.fochx.2024.102016. eCollection 2024 Dec 30.
This study examines the microbial community composition, metabolite characteristics, and the relationship between the two during the fermentation process of Yi traditional fermented liquor. Yi traditional fermented foods have a profound historical and cultural background, with significant ethnic characteristics. As a case in point, Yi traditional fermented liquor is typically prepared using local plants or traditional Chinese herbs as fermentation substrates and undergoes a lengthy fermentation process, resulting in a fermented beverage that is reputed to have beneficial effects on human health. These foods are not only characterised by a distinctive flavor profile, but are also perceived to possess certain health benefits in the context of traditional ethnic medicine and wellness practices. The community composition of bacteria and fungi was analyzed using 16S rRNA and ITS1 sequencing technologies, which revealed that microbial diversity was higher in the early stages of fermentation but gradually decreased as fermentation progressed. A total of 130 major volatile flavor compounds and 26 key metabolites were identified at different stages of fermentation. These included acids, sugars, amino acids and flavonoids, which significantly influence the flavor and nutritional value of the fermented products. The study indicates a significant correlation between specific microbial populations (such as yeasts) and key metabolites (such as flavonoids and amino acids). These findings emphasise the significance of the interplay between microbial communities and metabolites in shaping the quality and efficacy of fermented products. They offer a scientific foundation for optimizing traditional fermented food production processes.
本研究考察了彝族传统发酵酒发酵过程中的微生物群落组成、代谢产物特征以及二者之间的关系。彝族传统发酵食品具有深厚的历史文化背景，具有显著的民族特色。例如，彝族传统发酵酒通常以当地植物或中草药为发酵底物，经过漫长的发酵过程，制成一种据说对人体健康有益的发酵饮品。这些食品不仅具有独特的风味，而且在传统民族医学和养生实践中被认为具有一定的健康益处。采用16S rRNA和ITS1测序技术分析了细菌和真菌的群落组成，结果表明，发酵初期微生物多样性较高，但随着发酵进程逐渐降低。在发酵的不同阶段共鉴定出130种主要挥发性风味化合物和26种关键代谢产物。这些物质包括酸、糖、氨基酸和黄酮类化合物，它们对发酵产品的风味和营养价值有显著影响。研究表明特定微生物种群（如酵母）与关键代谢产物（如黄酮类化合物和氨基酸）之间存在显著相关性。这些发现强调了微生物群落与代谢产物之间的相互作用在塑造发酵产品质量和功效方面的重要性。它们为优化传统发酵食品生产工艺提供了科学依据。
