微生物代谢组学及其在白酒酿造中的应用研究进展
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摘要
微生物代谢组学是代谢组学的重要研究领域。该文主要对微生物代谢组学在微生物分类、代谢物分析鉴定、发酵工艺等领域的研究内容进行了总结,对其研究过程及应用的技术手段、在白酒酿造中对分析风味物质、优化酿造工艺的应用及存在的主要问题进行了综述,并对其发展趋势做出展望。研究微生物代谢组学及其在白酒酿造中的应用,为探究白酒风味形成机制、优化酿造工艺、提高原料利用率等提供了新的方法,有利于进一步揭示中国传统白酒的生产原理,提升白酒品质。
Microbial metabolomics is an important research field of metabolomics. The microbial metabolomics researches in the fields of microbial classification, metabolite analysis and identification, fermentation process were summarized, and the research process and technological means, the applications in flavor substances analysis during Baijiu(Chinese liquor) brewing and brewing process optimization, and the main problems existed were reviewed.Its development trends were also prospected in this paper. Microbial metabolomics and its application in Baijiu brewing were studied, which provided a new method for exploring the formation mechanism of Baijiu flavor, optimizing brewing technology and improving the utilization rate of raw materials,and was conductive to further revealing the production principle of traditional Chinese Baijiu and improving the quality.
Microbial metabolomics is an important research field of metabolomics. The microbial metabolomics researches in the fields of microbial classification, metabolite analysis and identification, fermentation process were summarized, and the research process and technological means, the applications in flavor substances analysis during Baijiu(Chinese liquor) brewing and brewing process optimization, and the main problems existed were reviewed.Its development trends were also prospected in this paper. Microbial metabolomics and its application in Baijiu brewing were studied, which provided a new method for exploring the formation mechanism of Baijiu flavor, optimizing brewing technology and improving the utilization rate of raw materials,and was conductive to further revealing the production principle of traditional Chinese Baijiu and improving the quality.
引文
[1]刘伟,寇国栋.代谢组学研究技术及其应用概述[J].生物学教学,2018,43(9):2-4.
[2] ELMROTH I, SUNDIN P, VALEUR A, et al. Evaluation of chromatographic methods for the detection of bacterial contamination in biotechnical processes[J]. J Microbiol Meth, 1992, 15(3):215-28.
[3]王希越,李秋颖,田媛媛.微生物代谢组学研究应用进展[J].科技风,2016(19):70.
[4]高亦豹.聚合酶链式反应—变性梯度电泳技术(PCR-DGGE)研究中国白酒大曲中微生物群落结构[D].无锡:江南大学,2010.
[5]熊月丰.基于代谢组学技术比较不同系列白酒差异特征化合物的研究[D].上海:上海海洋大学,2016.
[6] WANG L, WANG Y Y, WANG D Q, et al. Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing[J]. J I Brewing, 2015, 121(4):603-608.
[7]席晓敏,张和平.微生物代谢组学研究及应用进展[J].食品科学,2016,37(11):283-289.
[8]周宏伟,谭凤仪,钟音,等.代谢组学及其在微生物领域的研究进展[J].分析化学,2007,35(2):309-314.
[9] ADNANI N, VAZQUEZ-RIVERA E, ADIBHATLA S N, et al. Investigation of interspecies interactions within marine micromonosporaceae using an improved co-culture approach[J]. Marine Drugs, 2015, 13(10):6082-6098.
[10] TRIEST D, HENDRICKX M, PIERARD D, et al. Proof-of-concept study of a new LC-ESI-MS/MS-based assay to identify Aspergillus spp. in artificially mixed samples using species/genus-specific proteotypic peptides[J].Mycol Prog, 2017, 16(3):231-246.
[11] CHENG C, MACINTYRE L, ABDELMOHSEN U R, et al. Biodiversity,anti-trypanosomal activity screening, and metabolomic profiling of actinomycetes isolated from Mediterranean sponges[J]. Plos One, 2015, 10(9):e0138528.
[12] SOGA T, OHASHI Y, UENO Y, et al. Quantitative metabolome analysis using capillary electrophoresis mass spectrometry[J]. J Proteo Res, 2003,2(5):488-494.
[13]熊萍,周京琳,肖丽英,等.变异链球菌、血链球菌及嗜酸乳杆菌代谢组学鉴定的初步研究[J].华西口腔医学杂志,2008,26(5):537-540.
[14] SAMELIS J, BLEICHER A, DELBES-PAUS C, et al. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese[J]. Int J Food Microbiol, 2011, 28(1):76-83.
[15] DUSKOVA M, SEDO O, KSICOVA K, et al. Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS[J]. Int J Food Microbiol, 2012, 159(2):107-114.
[16]曹晶晶.高分辨质谱在植物代谢物分析中的应用[D].北京:中国农业大学,2017.
[17]柴振光.盐芥激活标签突变体库的构建及盐芥转座子标签突变体的筛选[D].济南:山东师范大学,2010.
[18] TAN K C, TRENGOVE R D, MAKER G L, et al. Metabolite profiling identifies the mycotoxin alternariol in the pathogen Stagonospora nodorum[J].Metabolomics, 2009, 5(3):330-335.
[19] LOWE R G T, LORD M, RYBAK K, et al. Trehalose biosynthesis is involved in sporulation of Stagonospora nodorum[J]. Fungal Genet Biol,2009, 46(5):381-389.
[20]王越男,孙天松.代谢组学在乳酸菌发酵食品和功能食品中的应用[J].中国乳品工业,2017,45(5):27-31.
[21]王越男,孙天松.不同发酵方式的益生菌酸奶代谢组学的应用及探究[J].现代食品科技,2017,33(4):82-88.
[22]王向栋.分枝杆菌高效生产9α羟基雄烯二酮的代谢工程改造[D].无锡:江南大学,2018.
[23]陶瑞.基于GC-MS的微生物代谢组学在植物乳杆菌生物转化共轭亚油酸中的应用[D].无锡:江南大学,2017.
[24]邵明龙.代谢工程改造微生物合成甾体药物中间体ADD和TS[D].无锡:江南大学,2017.
[25] RUDA M C, BERGMAN J, WU J. Preparation of N-alkylated pyridones via selective N-alkylation of 2-alkoxypyridines on solid phase[J]. J Comb Chem, 2002, 4(5):530-535.
[26] MCCLOSKEY D, UTRILLA J, NAVIAUX R K, et al. Fast Swinnex filtration(FSF):a fast and robust sampling and extraction method suitable for metabolomics analysis of cultures grown in complex media[J].Metabolomics, 2015, 11(1):198-209.
[27] VISSER D, ZUYLEN G A V, DAM J C V, et al. Rapid sampling for analysis of in vivo kinetics using the Bio Scope:a system for continuouspulse experiments[J]. Biotechnol Bioeng, 2002, 79(6):674-681.
[28] MASHEGO M R, GULIK W M V, VINKE J L, et al. In vivo kinetics with rapid perturbation experiments in Saccharomyces cerevisiae using a second-generation Bio Scope[J]. Metab Eng, 2006, 8(4):370-383.
[29]李泳榆,武紫叶,高慧菡,等.鼠伤寒沙门菌代谢组学中淬灭条件的优化研究[J].现代预防医学,2018,45(21):3956-3959,3976.
[30] VILLAS-BOAS S G, HOJER-PEDERSEN J, AKESSON M, et al. Global metabolite analysis of yeast:evaluation of sample preparation methods[J].Yeast, 2005, 22(14):1155-1169.
[31]杨泓喆.中性蛋白酶发酵过程代谢物动态变化的研究[D].天津:天津科技大学,2015.
[32]王亮.酿酒酵母高浓度乙醇连续发酵体系振荡行为[D].大连:大连理工大学,2014.
[33] MAHARJAN R P, FERENCI T. Global metabolite analysis:the influence of extraction methodology on metabolome profiles of Escherichia coli[J].Anal Biochem, 2003, 313(1):145-154.
[34] BERROU K, DUNYACH-REMY C, LAVIGNE J P, et al. Multiple stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis for a tentative identification of bacterial volatile and/or semivolatile metabolites[J]. Talanta, 2019, 195(4):245-250.
[35]戴诗皎,王晓慧,罗霞.酒醅中总酯含量检测方法的研究[J].酿酒,2017,44(3):83-85.
[36]张崇军,唐贤华,赵龙,等.响应面法优化大曲中黄曲霉毒素B1提取工艺[J].中国酿造,2018,37(12):132-136.
[37]徐延,蒋英丽,程伟,等.正交法优化酱香型大曲类黑素提取工艺[J].酿酒科技,2016(7):51-54.
[38]白雪,杨爽,孟鑫. GC-MS结合电子鼻检测微生物脂肪酶对乳品风味的影响[J].食品工业科技,2018,39(14):209-212,218.
[39]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技,2016(12):102-106.
[40]李兵.基于1H-NMR的代谢组学方法对四种口腔念珠菌菌种鉴定及代谢产物初步分析[D].兰州:兰州大学,2013.
[41]张亚飞.盐霉素高产菌的高通量筛选及油控制发酵工艺[D].上海:华东理工大学,2017.
[42]刘月程,王焕军,马金刚,等.质谱代谢组学数据预处理方法研究[J].化学分析计量,2018,27(5):105-109.
[43]张丽敏,张生万.中国白酒与风味物质[J].酿酒科技,2002(3):41-42.
[44]许焰.酱香型白酒酿造拜耳接合酵母风味代谢特征及机制分析[D].无锡:江南大学,2017.
[45]徐岩.基于风味导向技术的中国白酒微生物及其代谢调控研究[J].酿酒科技,2015(2):1-11,6.
[46]刘燕梅,王艳丽,汪文鹏,等.浓香型白酒窖泥中芽孢杆菌的分离鉴定及代谢产物分析[J].中国酿造,2017,36(7):76-79.
[47]路江浩,刘明,徐姿静,等.白酒品尝中挥发性风味物质实时在线检测方法的研究[J].中国食品学报,2018,18(8):224-231.
[48]陈华明,屈午,付立业,等.基于OAVs的柔和酱香型白酒和酱香型白酒风味组分的主成分分析[J].酿酒科技,2018(7):17-22.
[49]周森,李艳敏,胡佳音,等.清香型大曲酿酒酵母株系分类及其可挥发代谢产物分析[J].中国酿造,2017,36(9):137-41.
[50]何培新,李芳莉,郑燕,等.浓香型白酒窖泥梭菌的分离及其挥发性代谢产物分析[J].中国酿造,2017,36(4):45-49.
[51]黄月,杨昳津,邱华振,等.脱皮与不脱皮青稞酿造营养黄酒风味差异的研究[J].工业微生物,2018,48(3):9-16.
[52]吴树坤,杨磊,杨玲麟,等.沉香型酒醅中产香芽孢杆菌的分离鉴定及代谢产物分析[J].中国酿造,2018,37(1):35-40.
[53]邓剑清.酱香型白酒强化高温大曲工艺优化及比较研究[D].福州:福建师范大学,2017.
[54]李莉莉.酿酒酵母耐性机理的代谢组学研究[D].广州:华南理工大学,2010.
[2] ELMROTH I, SUNDIN P, VALEUR A, et al. Evaluation of chromatographic methods for the detection of bacterial contamination in biotechnical processes[J]. J Microbiol Meth, 1992, 15(3):215-28.
[3]王希越,李秋颖,田媛媛.微生物代谢组学研究应用进展[J].科技风,2016(19):70.
[4]高亦豹.聚合酶链式反应—变性梯度电泳技术(PCR-DGGE)研究中国白酒大曲中微生物群落结构[D].无锡:江南大学,2010.
[5]熊月丰.基于代谢组学技术比较不同系列白酒差异特征化合物的研究[D].上海:上海海洋大学,2016.
[6] WANG L, WANG Y Y, WANG D Q, et al. Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing[J]. J I Brewing, 2015, 121(4):603-608.
[7]席晓敏,张和平.微生物代谢组学研究及应用进展[J].食品科学,2016,37(11):283-289.
[8]周宏伟,谭凤仪,钟音,等.代谢组学及其在微生物领域的研究进展[J].分析化学,2007,35(2):309-314.
[9] ADNANI N, VAZQUEZ-RIVERA E, ADIBHATLA S N, et al. Investigation of interspecies interactions within marine micromonosporaceae using an improved co-culture approach[J]. Marine Drugs, 2015, 13(10):6082-6098.
[10] TRIEST D, HENDRICKX M, PIERARD D, et al. Proof-of-concept study of a new LC-ESI-MS/MS-based assay to identify Aspergillus spp. in artificially mixed samples using species/genus-specific proteotypic peptides[J].Mycol Prog, 2017, 16(3):231-246.
[11] CHENG C, MACINTYRE L, ABDELMOHSEN U R, et al. Biodiversity,anti-trypanosomal activity screening, and metabolomic profiling of actinomycetes isolated from Mediterranean sponges[J]. Plos One, 2015, 10(9):e0138528.
[12] SOGA T, OHASHI Y, UENO Y, et al. Quantitative metabolome analysis using capillary electrophoresis mass spectrometry[J]. J Proteo Res, 2003,2(5):488-494.
[13]熊萍,周京琳,肖丽英,等.变异链球菌、血链球菌及嗜酸乳杆菌代谢组学鉴定的初步研究[J].华西口腔医学杂志,2008,26(5):537-540.
[14] SAMELIS J, BLEICHER A, DELBES-PAUS C, et al. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese[J]. Int J Food Microbiol, 2011, 28(1):76-83.
[15] DUSKOVA M, SEDO O, KSICOVA K, et al. Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS[J]. Int J Food Microbiol, 2012, 159(2):107-114.
[16]曹晶晶.高分辨质谱在植物代谢物分析中的应用[D].北京:中国农业大学,2017.
[17]柴振光.盐芥激活标签突变体库的构建及盐芥转座子标签突变体的筛选[D].济南:山东师范大学,2010.
[18] TAN K C, TRENGOVE R D, MAKER G L, et al. Metabolite profiling identifies the mycotoxin alternariol in the pathogen Stagonospora nodorum[J].Metabolomics, 2009, 5(3):330-335.
[19] LOWE R G T, LORD M, RYBAK K, et al. Trehalose biosynthesis is involved in sporulation of Stagonospora nodorum[J]. Fungal Genet Biol,2009, 46(5):381-389.
[20]王越男,孙天松.代谢组学在乳酸菌发酵食品和功能食品中的应用[J].中国乳品工业,2017,45(5):27-31.
[21]王越男,孙天松.不同发酵方式的益生菌酸奶代谢组学的应用及探究[J].现代食品科技,2017,33(4):82-88.
[22]王向栋.分枝杆菌高效生产9α羟基雄烯二酮的代谢工程改造[D].无锡:江南大学,2018.
[23]陶瑞.基于GC-MS的微生物代谢组学在植物乳杆菌生物转化共轭亚油酸中的应用[D].无锡:江南大学,2017.
[24]邵明龙.代谢工程改造微生物合成甾体药物中间体ADD和TS[D].无锡:江南大学,2017.
[25] RUDA M C, BERGMAN J, WU J. Preparation of N-alkylated pyridones via selective N-alkylation of 2-alkoxypyridines on solid phase[J]. J Comb Chem, 2002, 4(5):530-535.
[26] MCCLOSKEY D, UTRILLA J, NAVIAUX R K, et al. Fast Swinnex filtration(FSF):a fast and robust sampling and extraction method suitable for metabolomics analysis of cultures grown in complex media[J].Metabolomics, 2015, 11(1):198-209.
[27] VISSER D, ZUYLEN G A V, DAM J C V, et al. Rapid sampling for analysis of in vivo kinetics using the Bio Scope:a system for continuouspulse experiments[J]. Biotechnol Bioeng, 2002, 79(6):674-681.
[28] MASHEGO M R, GULIK W M V, VINKE J L, et al. In vivo kinetics with rapid perturbation experiments in Saccharomyces cerevisiae using a second-generation Bio Scope[J]. Metab Eng, 2006, 8(4):370-383.
[29]李泳榆,武紫叶,高慧菡,等.鼠伤寒沙门菌代谢组学中淬灭条件的优化研究[J].现代预防医学,2018,45(21):3956-3959,3976.
[30] VILLAS-BOAS S G, HOJER-PEDERSEN J, AKESSON M, et al. Global metabolite analysis of yeast:evaluation of sample preparation methods[J].Yeast, 2005, 22(14):1155-1169.
[31]杨泓喆.中性蛋白酶发酵过程代谢物动态变化的研究[D].天津:天津科技大学,2015.
[32]王亮.酿酒酵母高浓度乙醇连续发酵体系振荡行为[D].大连:大连理工大学,2014.
[33] MAHARJAN R P, FERENCI T. Global metabolite analysis:the influence of extraction methodology on metabolome profiles of Escherichia coli[J].Anal Biochem, 2003, 313(1):145-154.
[34] BERROU K, DUNYACH-REMY C, LAVIGNE J P, et al. Multiple stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis for a tentative identification of bacterial volatile and/or semivolatile metabolites[J]. Talanta, 2019, 195(4):245-250.
[35]戴诗皎,王晓慧,罗霞.酒醅中总酯含量检测方法的研究[J].酿酒,2017,44(3):83-85.
[36]张崇军,唐贤华,赵龙,等.响应面法优化大曲中黄曲霉毒素B1提取工艺[J].中国酿造,2018,37(12):132-136.
[37]徐延,蒋英丽,程伟,等.正交法优化酱香型大曲类黑素提取工艺[J].酿酒科技,2016(7):51-54.
[38]白雪,杨爽,孟鑫. GC-MS结合电子鼻检测微生物脂肪酶对乳品风味的影响[J].食品工业科技,2018,39(14):209-212,218.
[39]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技,2016(12):102-106.
[40]李兵.基于1H-NMR的代谢组学方法对四种口腔念珠菌菌种鉴定及代谢产物初步分析[D].兰州:兰州大学,2013.
[41]张亚飞.盐霉素高产菌的高通量筛选及油控制发酵工艺[D].上海:华东理工大学,2017.
[42]刘月程,王焕军,马金刚,等.质谱代谢组学数据预处理方法研究[J].化学分析计量,2018,27(5):105-109.
[43]张丽敏,张生万.中国白酒与风味物质[J].酿酒科技,2002(3):41-42.
[44]许焰.酱香型白酒酿造拜耳接合酵母风味代谢特征及机制分析[D].无锡:江南大学,2017.
[45]徐岩.基于风味导向技术的中国白酒微生物及其代谢调控研究[J].酿酒科技,2015(2):1-11,6.
[46]刘燕梅,王艳丽,汪文鹏,等.浓香型白酒窖泥中芽孢杆菌的分离鉴定及代谢产物分析[J].中国酿造,2017,36(7):76-79.
[47]路江浩,刘明,徐姿静,等.白酒品尝中挥发性风味物质实时在线检测方法的研究[J].中国食品学报,2018,18(8):224-231.
[48]陈华明,屈午,付立业,等.基于OAVs的柔和酱香型白酒和酱香型白酒风味组分的主成分分析[J].酿酒科技,2018(7):17-22.
[49]周森,李艳敏,胡佳音,等.清香型大曲酿酒酵母株系分类及其可挥发代谢产物分析[J].中国酿造,2017,36(9):137-41.
[50]何培新,李芳莉,郑燕,等.浓香型白酒窖泥梭菌的分离及其挥发性代谢产物分析[J].中国酿造,2017,36(4):45-49.
[51]黄月,杨昳津,邱华振,等.脱皮与不脱皮青稞酿造营养黄酒风味差异的研究[J].工业微生物,2018,48(3):9-16.
[52]吴树坤,杨磊,杨玲麟,等.沉香型酒醅中产香芽孢杆菌的分离鉴定及代谢产物分析[J].中国酿造,2018,37(1):35-40.
[53]邓剑清.酱香型白酒强化高温大曲工艺优化及比较研究[D].福州:福建师范大学,2017.
[54]李莉莉.酿酒酵母耐性机理的代谢组学研究[D].广州:华南理工大学,2010.
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