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降水和温度驱动微生物群落变化，影响……的风味品质。 （原文中“affecting flavor quality of ”后面似乎缺少具体内容）

Precipitation and temperature drive microbial community changes affecting flavor quality of .

作者信息

Guan Tongwei, Wei Xinyue, Qiu Xianping, Liu Ying, Yu Jianshen, Hou Rui, Liu Maoke, Mao Yichen, Liu Qingru, Tian Lei, He Zongjun, Xiang Shuangquan

机构信息

College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039, China.

Sichuan Mianzhu Jiannanchun Liquor Co., Ltd, Mianzhu 618200, China.

出版信息

Food Chem X. 2024 Dec 2;24:102063. doi: 10.1016/j.fochx.2024.102063. eCollection 2024 Dec 30.

DOI:10.1016/j.fochx.2024.102063
PMID:39717403
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11665295/
Abstract

is the most famous flavor in China, and its characteristic style is closely related to used in fermentation. However, there are few reports about the difference of quality between seasonal variations. In this study, precipitation and temperature drove changes in microbial communities that resulted in differences in the flavor of produced in different seasons. For example, the average daily temperature in summer was as high as 27.29 ± 2.24 °C, which was significantly higher than other seasons ( < 0.01). was abundant in the produced in this season, while tetramethylpyrazine flavor was more prominent, up to 1556.95 ± 153.92 μg/kg. Metabolomics studies identified major pathways associated with the weak flavor of spring_. In addition, LEFSe analysis revealed the marked microorganisms in different seasons. These results revealed the differences in seasonal , thus contributing to the scientific and rational use of .

摘要

是中国最著名的风味，其独特风格与发酵中使用的[具体物质]密切相关。然而，关于季节性变化之间[具体物质]质量差异的报道很少。在本研究中，降水和温度驱动微生物群落变化，导致不同季节生产的[产品名称]风味存在差异。例如，夏季平均日温度高达27.29±2.24°C，显著高于其他季节（P<0.01）。[具体风味物质]在该季节生产的[产品名称]中含量丰富，而四甲基吡嗪风味更为突出，高达1556.95±153.92μg/kg。代谢组学研究确定了与春季[产品名称]风味淡薄相关的主要途径。此外，LEFSe分析揭示了不同季节的显著微生物。这些结果揭示了季节性[产品名称]的差异，从而有助于科学合理地利用[产品名称]。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/315ed32d8b2e/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/8d0cd0820221/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/624d5703ec66/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/d698b6e86a1d/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/79790a652af4/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/315ed32d8b2e/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/8d0cd0820221/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/624d5703ec66/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/d698b6e86a1d/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/79790a652af4/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33e8/11665295/315ed32d8b2e/gr5.jpg

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