了解在西班牙式绿色食用橄发酵过程中LPG1的转录基因反应
Elio López-García1, Antonio Benítez-Cabello1, Jordi Tronchoni2
1Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain.
Frontiers in microbiology
|October 9, 2023
概括
乳植物菌 pentosus通过改变基因表达来适应橄发酵. 这项研究揭示了它在食用橄上有益的生物膜形成背后的遗传机制.
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:
- 牛奶植物细菌 pentosus (Lbp. 牛奶植物细菌 pentosus) 是一种 托斯 (pentosus) 对于食用橄的发酵至关重要,形成有益的生物膜.
- 了解LBP的使用情况. pentosus LPG1的适应和粘附机制是优化发酵的关键.
研究的目的:
- 研究Lbp.的遗传适应机制. 在西班牙风格的绿色食用橄发酵过程中,pentosus LPG1.
- 为了阐明细菌对橄果表面的粘附机制.
主要方法:
- 对Lbp的转录基因分析. 在发酵60天的时间里,pentosus LPG1基因表达.
- 浮游生物 (盐水) 和状 (生物膜) 细胞之间的基因表达的比较.
主要成果:
- 235种在浮游生物细胞中差异表达的基因,碳水化合物/氨基酸代谢的表达增加和应激反应基因的减少.
- 在浮游生物和生物膜细胞之间有127个差异表达的基因.
- 生物膜中的高调基因包括粘附 (strA),外聚糖类 (ywqD, ywqE, wbnH) 和细胞形状 (MreB) 的基因.
结论:
- 一个Lbp. 在橄发酵过程中,pentosus LPG1在盐水和生物膜环境中表现出明显的遗传适应.
- 确定的特定基因有助于生物膜的形成和坚持,突出显示了潜在的益生菌应用.
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