黄瓜发酵本土的Levilactobacillus brevis无法利用酸,并且编码了一个假定的1,2-propanediol利用微分区
Ilenys M Pérez-Díaz1, Clinton A Page1, Lesley Mendez-Sandoval1
1USDA-Agricultural Research Service, Food Science Research Unit, Raleigh, NC, United States.
Frontiers in microbiology
|August 11, 2023
概括
这项研究探讨了来自黄瓜发酵的独特的Levilactobacillus brevis菌株. 研究人员确定了一种特定的本土菌株,具有独特的代谢能力,适合作为商业发酵的功能辅助培养.
科学领域:
- 食品微生物学 食品微生物学
- 细菌遗传学 细菌遗传学
- 发酵科学 发酵科学
背景情况:
- 乳酸细菌Levilactobacillus brevis是一种多用途的乳酸细菌,为可持续的低盐黄瓜发酵提供了潜力.
- 了解本土L. brevis的生物多样性是识别新型辅助文化的关键.
研究的目的:
- 为了研究从黄瓜发酵中分离出的Levilactobacillus brevis的基因型和表型多样性.
- 为了确定独特的本土菌株,具有作为工业发酵的功能辅助培养的潜力.
主要方法:
- 在各种条件下 (盐,pH,温度) 使用rep-PCR (GTG) 5和发酵试验对131种本土L. brevis分离物的选.
- 对14个代表性分离物进行基因组比较分析.
- 选定本土和非本土菌株的表型微阵列分析 (Omnilog).
主要成果:
- 基因型和表型分析揭示了本土和异地L. brevis菌株的不同集群.
- 本土的L. brevis基因组缺乏特定的酶和蛋白质,这些酶和蛋白质都存在于本土菌株中.
- 所有菌株都使用了共同的基质,但有一种异性菌株独特地代谢酸;所有菌株都具有1,2-二醇利用途径.
结论:
- 一种独特的Levilactobacillus brevis菌株,原产于黄瓜发酵,被确定为一个有前途的功能辅助文化.
- 这种土著菌株与土著分离物相比,具有明显的代谢特征,为黄瓜发酵提供了优势.
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