气候变化对食用橄微生物生物多样性的影响所预期的主要挑战:现状和趋势
Antonio Benítez-Cabello1, Amélia M Delgado2, Célia Quintas2,3
1Instituto de la Grasa (CSIC), Food Biotechnology Department, Campus Universitario Pablo de Olavide, Building 46, Ctra, Sevilla-Utrera, km 1, 41013 Seville, Spain.
Foods (Basel, Switzerland)
|October 14, 2023
概括
气候变化通过改变微生物群落影响地中海食用橄发酵. 这影响了这种重要的发酵食品的质量和安全性,需要适应策略.
科学领域:
- 农业科学 农业科学
- 食品微生物学 食品微生物学
- 气候变化研究 气候变化研究
背景情况:
- 气候变化对地中海农业构成重大威胁,影响作物生产和质量.
- 桌面橄是地中海地区重要的发酵蔬菜产品,全球产量每年超过300万.
- 桌面橄的发酵依赖于乳酸细菌和酵母,微生物多样性受到水果成分和环境因素的影响.
研究的目的:
- 审查气候变化对食用橄微生物多样性的影响,重点关注西班牙和葡萄牙的品种.
- 分析气候变化场景如何在橄发酵过程中改变微生物种群,继承,多样性和生长动力学.
- 提出减轻和适应措施,以保持食用橄的质量,感官属性和食品安全.
主要方法:
- 文献综述综合了当前关于气候变化对农业和食品发酵的影响的研究.
- 分析影响食用橄中微生物群落的因素,包括糖和含量.
- 检查环境变量 (降雨量,温度,辐射,土壤矿物质) 以及它们对橄果成分的影响.
主要成果:
- 预计气候变化将在食用橄发酵过程中改变微生物种群,它们的继承模式,多样性和生长动力学.
- 这些微生物转移有可能对食用橄的安全性和整体质量产生负面影响.
- 由于环境变化的果实成分变化直接影响发酵微生物群.
结论:
- 气候变化对传统的发酵工艺和食用橄的质量构成重大风险.
- 了解和预测微生物群落的转变对于保持食用橄的安全性和感官特征至关重要.
- 实施适应和缓解战略对于确保食用橄生产的可持续性及其独特品质至关重要.
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