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对巴西牛奶和水饮料进行比较的metatranscriptome分析
Diego Lisboa Rios1,2, Patrícia Costa Lima da Silva1, César Silva Santana Moura1
1Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil.
概括
牛奶 (MK) 和水 (WK) 拥有不同的微生物群落. 尽管存在差异,但这两种发酵饮料表现出类似的核心功能过程,在能量获取和蛋白质合成方面存在差异.
科学领域:
- 微生物学与发酵科学 微生物学与发酵科学
- 大基因组学和转录组学.
- 食品科学与技术 食品科学与技术
背景情况:
- 凯菲尔是一种发酵饮料,使用凯菲尔谷物制成,这是细菌和酵母的共生基质.
- 在巴西,使用牛奶 (MK) 或含糖水 (WK) 作为基质,进行豆的繁殖.
- 了解使用不同的矩阵生产的的微生物和功能多样性,对于描述这些饮料至关重要.
研究的目的:
- 为了比较从牛奶 (MK) 生产的的细菌和真菌多样性与含糖水 (WK).
- 使用转录基因数据分析MK和WK微生物群落的功能潜力.
- 调查传播矩阵对开夫的微生物组成和代谢功能的影响.
主要方法:
- 使用牛奶和含糖水矩阵与来自巴西两个城市的谷物生产开.
- 从四种不同的产品中测序完整的RNA转录集.
- 生物信息学分析包括KEGG功能性 ортолог的映射和代谢途径的相对丰度.
主要成果:
- 在MK和WK的细菌群落中,乳酸菌属和酸菌属占主导地位.
- 酵母家族的丰富程度不同:WK中的Saccharomycetaceae,MK中的Dipodascaceae和Pichiaceae.
- 转录组分析显示,在样本中,酵母 (70%) 与细菌 (36%) 相比,在酵母中具有更高的功能基因共享.
- 代谢途径显示了定量变化:WK中能量代谢和膜传输的比率更高,MK中蛋白质合成/转换的比率更高.
结论:
- 牛奶和水含有显著不同的微生物群落.
- 尽管组成的差异,核心功能过程在很大程度上保留在MK和WK之间.
- 特定代谢功能的定量变化,如能量获取和蛋白质合成,将MK与WK区分开来.
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