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乳酸细菌在自然发酵牛奶生态系统中的微型多样性和生态驱动因素

Lijun You¹, Hao Jin¹, Lai-Yu Kwok¹

¹Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.

Science bulletin

|September 17, 2023

概括

自然发酵的牛奶含有各种乳酸细菌 (LAB),具有显著的基因组和功能变异. 这项研究揭示了在发酵乳制品中的LAB种群中广泛的物种内部多样性和水平基因转移.

科学领域:

微生物学微生物学
基因组学就是基因组学.
食品科学食品科学食品科学

背景情况:

传统的发酵牛奶依赖于已建立的微生物培养.
自然发酵的牛奶为微生物多样性形成提供了独特的见解.
关于这些生态系统中驱动物种内部多样性的机制的研究有限.

研究的目的:

研究天然发酵牛奶中的乳酸细菌 (LAB) 的基因组和功能多样性.
探索塑造物种内微生物多样性的进化机制.
了解在发酵乳制品微生物群落中水平基因转移的生态作用.

主要方法:

在五个国家分离和全基因组测序717个LAB分离物,来自12种自然发酵的牛奶.
对乳酸菌 helveticus,乳酸菌乳酸菌亚种的遗传学分析. 乳糖,以及乳酸菌delbrueckii亚种. 布尔加里克斯使用单核酸多态 (SNP) 和基因存在-缺失配置文件.
鉴定和映射类特异性基因到元基因组,以评估水平基因转移 (HGT).

主要成果:

在样本内和样本之间观察到高的物种内基因组和功能基因多样性.
样本内显著的物种内异质性和通过SNP基的基因组识别的多个进化系.
碳水化合物活性酶和酶基因的功能多样性,以及广泛的跨和内物种水平基因转移的证据.
在物种内发现微生物组成和核酸多样性之间的相关性.

结论:

自然发酵的牛奶拥有高度多样化的LAB种群,具有实质性的物种内部变异.
水平基因转移在塑造发酵乳制品生态系统中LAB的功能多样性方面发挥着重要作用.
这些发现有助于乳酸细菌资源的保护,并为发酵乳制品微生物学提供生态洞察力.

关键词:

横向的基因转移是可以实现的.牛乳杆菌delbrueckii亚种. 这种细菌. 布尔格里亚人布尔格里亚人布尔格里亚人牛乳杆菌 helveticus 的一个.乳球菌乳酸菌亚种. 乳牛奶 (lactis) 是一种乳汁.转基因组学是指转基因组学.人口遗传学人口遗传学传统的发酵牛奶传统的发酵牛奶

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