Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer

Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer

Blog Article

To investigate the metabolic differences and mechanisms during the fermentation process of coffee-grounds craft beer, HS-SPME-GC/MS untargeted metabolomics technology was used to study the metabolic differences during the fermentation process of coffee-grounds craft beer.Multivariate statistical analysis and pathway Accessories analysis were combined to screen for significantly different metabolites with variable weight values of VIP ≥ 1 and p < 0.05.The results indicate that at time points T7, T14, T21, and T28, a total of 183 differential metabolites were detected during the four fermentation days, with 86 metabolites showing significant differences.

Its content composition is mainly composed of lipids and lipid-like molecules, organic oxygen compounds, and benzoids, accounting for 63.64% of the total differential metabolites.KEGG enrichment analysis of differentially expressed metabolites showed a total of 35 metabolic pathways.The top 20 metabolic pathways were screened based on the corrected p-value, and the significantly differentially expressed metabolites were mainly enriched Teethers in pathways such as protein digestion and absorption, glycosaminoglycan biosynthesis heparan sulfate/heparin, and benzoxazinoid biosynthesis.

The different metabolic mechanisms during the fermentation process of coffee-grounds craft beer reveal the quality changes during the fermentation process, providing theoretical basis for improving the quality of coffee-grounds craft beer and having important theoretical and practical significance for improving the quality evaluation system of coffee-grounds craft beer.