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长切达奶酪的微生物群体的分类学,序列变异和功能概况使用枪元基因组学

Hassan Mahmoud Mohamed^1,2, Zoha Barzideh¹, Myra Siddiqi¹

¹Dairy at Guelph, Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.

|August 26, 2023

概括

枪支元基因组学揭示了32个月的切达奶酪成熟期间微生物社区的变化. 主要的细菌如乳球球菌 (Lactococcus cremoris) 的数量减少,而乳球菌 (Lacticaseibacillus paracasei) 的数量增加,影响了奶酪口味的发展.

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:

切达奶酪的成熟过程涉及复杂的微生物社区动态.
了解这些动态对于持续的风味发展至关重要.

研究的目的:

在长期成熟 (32个月) 期间调查切达奶酪中的微生物群体多样性和演变.
为了比较微生物分析的不同测序管道.
确定影响微生物社区结构和功能的因素.

主要方法:

58个奶酪样本在各种老化阶段进行了枪支元基因组测序.
使用组装式,非组装式 (MG-RAST) 和mOTUs2管道进行分析.
对11种物种的基因组组合基因组 (MAG) 的生成.
贝塔多样性分析 (NMDS) 和单核酸变异 (SNV) 分析.

主要成果:

乳球球菌cremoris的丰富度下降,而乳球菌ibacillus paracasei在成熟期间增加.
微生物群体在较老的奶酪年龄组 (7-32个月) 中显示出更大的相似性.
开始轮换和输入的牛奶影响了主导物种的SNV概况.
在PMA处理和非PMA处理的样本中,功能配置不同.

结论:

转基因组学提供了关于奶酪成熟期间微生物种群转移和功能潜力的见解.
微生物变体和功能概况是了解风味发展的关键.
未来的研究应该将微生物数据与挥发性化合物分析联系起来,以进行全面的风味分析.

关键词:

切达奶酪是一种切达奶酪.转基因组学是指转基因组学.微生物的相互作用.我们的微生物群.有活力的细菌是有生命力的细菌.

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