チーズ皮のコミュニティは,微生物の多様性に関する in situ および in vitro 研究のための処理可能なシステムを提供しています
Benjamin E Wolfe1, Julie E Button1, Marcela Santarelli1
1FAS Center for Systems Biology, Harvard University, Cambridge, MA 02138, USA.
Cell
|July 19, 2014
まとめ
チーズの皮は,処理可能な微生物のコミュニティとして機能し,再現可能な組み立てパターンと相互作用を明らかにします. このモデルシステムは,制御された環境で微生物多様性のメカニズムを研究することを可能にします.
科学分野:
- 微生物学 微生物学とは
- コミュニティエコロジー コミュニティエコロジー
- 食品科学 食品科学について
背景:
- 微生物コミュニティの組成と機能を理解することは,観察パターンと機械的説明を橋渡しするために不可欠です.
- 実験的に微生物の多様性と相互作用を調査するためにモデルシステムが必要です.
研究 の 目的:
- チーズ皮を処理可能なモデル微生物コミュニティとして確立する.
- 微生物多様性のパターンを in situ で特徴付け,コミュニティの再建のための in vitro システムを開発する.
主な方法:
- 10カ国から137のチーズカーンコミュニティのシーケンシング.
- 微生物の多様性の局所的な特徴付けと時間的なサンプリング.
- コミュニティの再建と相互作用分析のためのインビトロシステムの開発.
主要な成果:
- 多様なチーズ皮に24の支配的,培養可能な細菌および真菌の属を特定した.
- 地理的起源にかかわらず,観察された再現可能なコミュニティタイプと集合パターン.
- 簡素化された in vitro システムで in situ コミュニティのダイナミクスを成功裏に再現し,広範な相互作用を明らかにしました.
結論:
- チーズの皮は,微生物コミュニティの組立と機能を研究するための実験的に処理可能なシステムを提供します.
- 再現可能な微生物コミュニティの構造と動態を in vitro で確立し,研究することができます.
- このモデルは,微生物コミュニティの集合と生態学的相互作用を駆動するメカニズムを特定することを容易にする.
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