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Method and system for regulating and controlling solid-state fermentation based on omics integration technology and application

A solid-state fermentation and omics technology, applied in the fields of genomics, proteomics, informatics, etc., can solve the problems of inability to achieve effective integration of multi-omics data and single function

Active Publication Date: 2019-12-06
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Pathview has the function of genome-scale visualization, but the function is relatively single. At present, it can only modify the color of metabolites in the genome-wide metabolic pathway, and cannot achieve effective integration of multi-omics data.

Method used

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  • Method and system for regulating and controlling solid-state fermentation based on omics integration technology and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The metabolic modules of acetoin in Shanxi mature vinegar were analyzed.

[0084] The genome, transcriptome and proteome were detected on the samples of Shanxi mature vinegar acetic acid fermentation stage 1 day, 3 days, 5 days, 7 days and 9 days. Through the comparison of KEGG database, a total of 18500 compounds and 11144 reactions were obtained. 7524 kinds of enzymes, a total of 341 microorganisms, map the succession process of genome-scale omics data. Taking acetoin as the center, screen the network diameter within 50, node degree > 5, network density > 0.4, network connectivity > 3, eigenvector centrality > 0.3, and include acetoin in the Q Modularity modular division within the module network.

[0085] According to the statistical method, the compounds, enzymes and genes satisfying the top 100 correlations with acetoin in partial least squares regression analysis, partial least squares discriminant analysis and orthogonal partial least squares regression analysis...

Embodiment 2

[0087] Omics detection of laboratory soy sauce solid-state fermentation process. A total of 10,144 reactions and 7,524 enzymes were detected, and the dominant bacteria in the system belonged to Weissella (Weissella), Staplococcus (staphylococcus), Pediococcus (micrococcus), Lactobacillus (Lactobacillus), Bacillus (Bacillus) and other bacteria belongs to. At the genus level, soy sauce microorganisms contained 184 bacterial genera and 116 fungal genera. Use these compounds to map the succession process of genome-scale omics data. With 4-ethylguaiacol as the center, screen the network diameter within 50, node degree > 5, network density > 0.4, network connectivity > 3, eigenvector centrality > 0.3, modularized by Q Modularity Network of modules including 4-ethylguaiacol.

[0088] Simultaneously meet the requirements of the top 100 compounds, enzymes and genes related to acetoin in partial least squares regression analysis, partial least squares discriminant analysis and orthog...

Embodiment 3

[0090] A total of 9,986 reactions and 6,548 enzymes were detected in laboratory solid-state fermentation liquor fermented grains. At the genus level, brewing microorganisms include 168 bacterial genera and 104 fungal genera. Use these compounds to map the succession process of genome-scale omics data. With tetramethylpyrazine as the center, screen the network with a diameter of less than 50, node degree > 5, network density > 0.2, network connectivity > 6, eigenvector centrality > 0.2, and include phenylethanol after Q Modularity modular division within the module network.

[0091] Simultaneously satisfy the top 100 compounds, enzymes and genes related to acetoin in the partial least squares regression analysis, partial least squares discriminant analysis and orthogonal partial least squares regression analysis analysis, and finally screen out the synthesis of phenylethanol core module. The specific implementation method of partial least squares regression analysis, partial ...

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Abstract

The invention provides a method and system for regulating and controlling solid-state fermentation based on an omics integration technology and an application thereof, and relates to the technical field of solid-state fermentation. The method can achieve the accurate mining of a solid state fermentation core function module, and provides a new direction for analyzing a solid state fermentation process and constructing a rational regulation and control strategy. The method comprises the following steps: comparing omics data detected in a solid state fermentation process through a KEGG databaseto obtain biochemical information of the whole fermentation process; according to the biochemical information, assembling metabolic modules to which the biochemical information belongs in a KEGG database, and constructing a whole-gene-scale metabolic network; in the metabolic network, representing the content levels of genomes, compounds and enzyme activity through adopting different identifiers,and visualizing the solid-state fermentation process; dividing the obtained whole-gene-scale metabolic network according to metabolic network attributes; based on the obtained division result, performing correlation analysis on the omics data and the target research object according to a statistical method; and determining a core function module of solid-state fermentation according to an analysisresult.

Description

technical field [0001] The invention relates to the technical field of solid-state fermentation, in particular to the analysis and regulation of the solid-state fermentation process, and in particular to a method and system for determining the core functional modules of solid-state fermentation based on omics integration technology. Background technique [0002] Solid-state fermentation (SSF) refers to a class of processes that use insoluble solid substrates to cultivate microorganisms, including submerged fermentation in which solids are suspended in liquids, and the process of cultivating microorganisms on media with no or little free water . SSF has a long application history of thousands of years and is widely used in bread, distiller's yeast, sauce making, fermented soybeans and cheese and many other traditional flavor fermented foods. In recent years, because of its advantages of water saving, energy saving, high yield and cleanliness, it has gradually attracted the a...

Claims

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Application Information

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IPC IPC(8): G16B20/00G16B50/00
CPCG16B20/00G16B50/00Y02A90/10
Inventor 王敏夏梦雷郑宇彭明梦刘涛薛丹妮郭晓萱李彩霞成杨
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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