A Study On Non-targeted Metabolome Of Fruit Yeast Fermentation

Research Background:After the fermentation,the fruit will undergo large changes in metabolic substances.During the fermentation process,the raw material matrix produces a series of biochemical changes to produce different metabolites.These metabolites can not only increase different flavors and tastes,but also increase fruit fermentation.Product function of fruit fermentation products.In order to explore the change law of metabolites before and after fermentation of fruit yeast,this study firstly optimized the preparation process of fermenting seed liquid by orthogonal experiments,and used metabolomics technology to explore the relationship between metabolic substances before and after fermentation of the fruit.The samples,the supernatant and the residue after fermentation were tested for non-targeted metabolites.UHPLC-QE-MS was used for the detection of metabolite samples,and the identification of metabolites was carried out through the database.The collected data were screened by univariate analysis and multivariate statistical analysis to screen the differential substances before and after fermentation.result:1.The conditions and conditions for the initial establishment of fruit fermentation are: shaker speed 180 rpm,culture temperature 25 ?,p H 6.5,culture inoculation amount 5×108 cfu,culture time 12 h,strain S442 maximum growth.2.In the positive and negative ion mode,the number of GPT3 compounds is the largest,and the number of GPTI compounds is the smallest.The number of GPT2 and GPT3 compounds is larger than that of GPT1.3.The results of PCA analysis and PCo A analysis in the positive and negative ion mode of samples before and after fruit fermentation showed that the repeated samples in the group were relatively aggregated,and the samples between the groups showed a clear separation trend.4.PLS-DA and OPLS-DA models analyze the metabolic substances produced by the fruit pulp before fermentation,the supernatant after fermentation and the residue after fermentation.The separation trends of the metabolites identified by the different grouping samples are very good,indicating that the metabolites before and after fermentation are different,and the metabolic spectrum has changed before and after fermentation.5.Through univariate statistical analysis and the construction and analysis of PCA,PCo A,PLS-DA,OPLS-D and other models,preliminary screening of the differential metabolites of three different samples before and after fruit fermentation,the supernatant before and after fermentation of fruit yeast The liquid(GPT1 Vs GPT2)has 71 different metabolites,including 2-arylbenzofuran flavonoids(2-arylbenzofuran flavonoids),Allyl sulfur compounds(allyl sulfur compounds)and so on.There are 49 types of differential metabolites in fruit residues before and after fermentation(GPT1 Vs GPT3),including Allyl sulfur compounds,Azobenzenes,and Benzazepines.There are49 types of differential metabolites(GPT2 Vs GPT3)after fermentation of fruit yeasts,including2-arylbenzofuran flavonoids(2-arylbenzofuran flavonoids),Allyl sulfur compounds(allyl sulfur compounds)),Benzazepines,etc.