蛋白质组学解析酸面团中植物乳杆菌和酿酒酵母的互作机制

目录

Chapter 1 Review of the literature

1.1 Overview of sourdough

1.1.1 Introduction of sourdough

1.1.2 Microorganisms in traditional sourdough

1.1.3 Advantages of traditional sourdough

1.1.4 Research progress of foreign sourdough

1.1.5 Research progress of domestic sourdough

1.2 Diversity of yeast microbiota in sourdough and S. cerevisiae

1.2.1 Diversity of yeast microbiota in sourdough

1.2.2 Physiological and biochemical characteristics of S. cerevisiae

1.2.3 The main metabolic pathways of S. cerevisiae

1.2.4 The physiological function of S. cerevisiae and its application in food

1.3 Diversity of LAB microbiota in sourdough

1.3.1 Physiological and biochemical characteristics of L. plantarum

1.3.2 L. plantarum physiological function

1.3.3 Application of L. plantarum in food

1.4 Proteomics

1.4.1 Introduction to proteome and proteomics

1.4.2 Common methods for proteomics research

1.5 Research significance and content of this thesis

Chapter 2 Microbial diversity of sourdough and the study of L. plantarum Sx3 and S. cerevisiae Sq7

2.1 Materials and instruments

2.1.1 Strains and media

2.1.2 Instruments

2.2 Methods

2.2.1 Incubation of L. plantarum Sx3

2.2.2 Determination of Sx3 growth curve in sourdough

2.2.3 Determination of the number of Sx3 colonies

2.2.4 Determination of pH and TTA of Sx3 single culture sourdough

2.2.5 Incubation of S. cerevisiae Sq7

2.2.6 Determination of Sq7 growth curve in sourdough

2.2.8 Determination of the number of colonies, pH and TTA of co-cultivation sourdough

2.2.9 High-throughput sequencing explores bacterial diversity in sourdough

2.2.10 High-throughput sequencing explores fungal diversity in sourdough

2.3 Results and discussion

2.3.1 The result of colonies, pH and TTA

2.3.2 Microbial diversity of different sourdough

2.4 Conclusions

Chapter 3 Label-free quantitative proteomics study of protein changes in sourdough

3.1 Materials and instruments

3.1.1 Experiment material

3.1.2 Instruments and software

3.1.3 Reagents and supplies

3.2 Methods

3.2.1 Protein extraction

3.2.2 BCA method for quantitative protein concentration

3.2.3 SDS-PAGE

3.2.4 Reductive alkylation and enzymolysis

3.2.5 Peptide desalting and quantification

3.2.6 LC-MS/MS analysis

3.2.7 Data analysis

3.2.8 KEGG pathway notes

3.3 Results and discussion

3.3.1 Carbohydrate metabolism

3.3.2 Amino acid metabolism

3.3.3 Translation

3.4 Conclusions

Chapter 4 Conclusions

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