Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.
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宏转录组学揭示中国无味酒曲中微生物群落的功能和酶谱
DOI：
10.3389/fmicb.2017.01747
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发表时间：
2017
影响因子：
5.2
通讯作者：
Zhao H
中科院分区：
文献类型：
--
作者：
Huang Y;Yi Z;Jin Y;Huang M;He K;Liu D;Luo H;Zhao D;He H;Fang Y;Zhao H
中国白酒是世界上最著名的蒸馏酒之一，也是销售量最大的酒类。中国白酒独特而传统的固态发酵工艺已经延续了几千年。酒曲中多样而动态的微生物群落是白酒酿造的主要贡献者。然而，很少有人知道这些社区成员的生态分布和功能的重要性。本研究采用元转录组学的方法，对白酒发酵过程中具有重要功能的活性微生物群落成员和关键转录物进行了全面的研究。真菌被认为是最丰富和最活跃的社区成员。在62°C有氧条件下，共鉴定了932种碳水化合物活性酶，包括高表达的辅助活性家族9和10蛋白。在50、62和25°C（成熟阶段）鉴定了一些潜在的热稳定酶。在50 ° C和62°C下检测到含量增加和参与糖酵解和淀粉、丙酮酸和乙醇代谢的关键酶过表达。柠檬酸循环的关键酶在62°C下上调，其丰富的衍生物对风味的产生至关重要。本文对NF型白酒曲中活性微生物群落的代谢和功能酶进行了研究，为提高白酒质量、发现新型酶制剂或高附加值产品的微生物奠定了基础。
Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the liquor starter production process. Fungi were found to be the most abundant and active community members. A total of 932 carbohydrate-active enzymes, including highly expressed auxiliary activity family 9 and 10 proteins, were identified at 62°C under aerobic conditions. Some potential thermostable enzymes were identified at 50, 62, and 25°C (mature stage). Increased content and overexpressed key enzymes involved in glycolysis and starch, pyruvate and ethanol metabolism were detected at 50 and 62°C. The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.
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影响因子：
4.4
作者：
Kojima Y;Várnai A;Ishida T;Sunagawa N;Petrovic DM;Igarashi K;Jellison J;Goodell B;Alfredsen G;Westereng B;Eijsink VG;Yoshida M
通讯作者：
Yoshida M
酱香型白酒固态发酵相关丝状真菌多样性及群落结构
DOI：
10.1016/j.ijfoodmicro.2014.03.011
发表时间：
2014-06-02
影响因子：
5.4
作者：
Chen, Bi;Wu, Qun;Xu, Yan
通讯作者：
Xu, Yan
影响因子：
3
作者：
Li, Xiao-Ran;Ma, En-Bo;Quan, Zhe-Xue
通讯作者：
Quan, Zhe-Xue
影响因子：
6.3
作者：
Horn SJ;Vaaje-Kolstad G;Westereng B;Eijsink VG
通讯作者：
Eijsink VG
影响因子：
11
作者：
Aylward, Frank O.;Burnum, Kristin E.;Currie, Cameron R.
通讯作者：
Currie, Cameron R.