在发酵的白菜中存在超小微生物群
Hae-Won Lee1,2, So-Ra Yoon1, Yun-Mi Dang1
1Hygienic Safety ⋅ Materials Research Group, World Institute of Kimchi, Gwangju, Republic of Korea.
PeerJ
|July 24, 2023
概括
这项研究表明,发酵卷心菜中的超小微生物群 (USM) 具有与正常大小细菌相似的多种细菌,可以使用先进的过和测序方法检测到.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 基因组学就是基因组学.
背景情况:
- 超微细菌 (UMB) 是超小的细菌 (<0.1μm3),具有很高的面积比,在各种环境中发现.
- 超小微生物组 (USM),包括细菌<0.2μm,难以检测,可能会造成食品卫生风险,因为过性和可生存但不能培养的状态.
- 关于食品中USM的数据有限,一些致病细菌能够在压力下形成UMB,逃避常规检测.
研究的目的:
- 为了研究发酵卷心菜样本中超小微生物群 (USM) 的多样性和特征.
- 为了比较USM与发酵菜中的正常大小的微生物群 (NM).
- 建立一种检测食品矩阵中USM的方法.
主要方法:
- 从三个国家收集了发酵的卷心菜样本 (金,苏安,酸菜).
- 使用0.2μm和100kDa弹的接触式流量过 (TFF) 用于将USM与NM分离.
- 为了进行微生物分析,进行了DNA提取,16S rRNA基因的PCR放大和单分子实时测序 (SMRT).
- 传输电子显微镜 (TEM) 证实了微生物在USM中的存在.
主要成果:
- 该研究确定了发酵蔬菜中USM和NM之间的尺寸,多样性和组成的差异.
- USM (平均2,171,621bp) 比NM (平均15,727,282bp) 小,但USM多样性 (平均H'=1.32) 与NM多样性 (平均H'=1.22) 相似.
- 在USM中检测到潜在的可疑属 (蜂,拉尔斯托尼亚),尽管主要病原体不存在.
结论:
- 这项研究提供了第一次对发酵菜中的USM和NM进行比较分析.
- 使用TFF和SMRT测序开发的方法可以检测食品中的USM,为超小微生物生态系统提供新的见解.
- 了解USM对于食品卫生和安全至关重要,特别是考虑到它们有可能逃避标准检测方法.
关键词:
发酵的白菜 发酵的白菜这里是金奇金奇.酸菜就是一种酸菜.单个分子实时测序.苏安是什么意思 苏安是什么意思在TFFFF中,我们可以看到TFF.接触式流量过的过方法美国的MMM.超微细菌 超微细菌 超微细菌超小微生物组 超小微生物组更多相关视频
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