多酚
发酵
食品科学
醋酸
醋酸菌
微生物
乳酸
化学
瑞士乳杆菌
细菌
短乳杆菌
产量(工程)
乳酸菌
生物化学
生物
抗氧化剂
植物乳杆菌
材料科学
冶金
遗传学
作者
Peng Du,Yingqi Li,Congmian Zhen,Jia Song,Jiayi Hou,Jia Gou,Xinyue Li,Sankuan Xie,Jing Zhou,Yong Yan,Yu‐Guo Zheng,Min Wang
出处
期刊:Fermentation
[MDPI AG]
日期:2023-08-14
卷期号:9 (8): 756-756
标识
DOI:10.3390/fermentation9080756
摘要
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AAF of SAV were analyzed to explore how to increase the polyphenol yield by changing the microorganisms and reveal the potential mechanism of the microbial influence on the polyphenol yield. Macrotranscriptome analysis showed that acetic and lactic acid bacteria dominated the AAF fermentation process and initially increased and decreased. Spearman correlation analysis and verification experiments showed that the co-addition of Acetobacter pasteurianus and Lactobacillus helveticus promoted the accumulation of polyphenols, and the total polyphenol content increased by 72% after strengthening.
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