在Daqu微生物群中的Pediococcus spp-mediated竞争相互作用决定了温度形成和代谢概况
Shenglu Wu1,2, Jun Lu3, Changwen Li3
1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
Applied and environmental microbiology
|March 20, 2024
概括
在Daqu发酵中Pediococcus acidilactici的过度生长导致通过改变微生物相互作用,热量生成和代谢物概况而导致质量下降. 控制Pediococcus spp. 的情况. 对于提高发酵质量至关重要.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 自发发酵依赖于微生物群落来塑造微环境和代谢产出.
- 高温的Daqu发酵系统对于酒酒至关重要,但容易受到质量变化的影响.
- 负责Daqu质量变化的特定微生物及其对微生物相互作用的影响仍然不清楚.
研究的目的:
- 为了确定导致高温Daqu发酵质量下降的关键微生物.
- 调查已识别的微生物对功能性微生物群,微环境和代谢物概况的影响.
- 为了探索Pediococcus spp.的作用. 在热量产生和微生物社区动态方面.
主要方法:
- 高通量测序用于监测代谢物和环境因素的动态波动.
- 同热微热度测量用于测量不同微生物产生的热量.
- 板块抑制实验和体外模拟发酵,以评估微生物相互作用和代谢物变化.
主要成果:
- 鉴定出Pediococcus acidilactici (OTU_22) 是一种与质量下降相关的关键微生物.
- 这是一种Pediococcus spp. 与Bacillus spp.,丝状真菌和酵母相比,产生的热量峰值明显较低.
- P. acidilactici AA3菌株抑制了其他微生物的殖民,并改变了代谢物概况,包括丢失了pyrazines和酸.
结论:
- 在Pediococcus spp.的过度生长. 在固态发酵中显著影响高温和化合物形成.
- 由Pediococcus spp.介导的相互作用的变异性 影响微生物组合,代谢物和温度调节.
- 控制Pediococcus spp. 的情况. 了解和理解微生物合作对于改善Daqu发酵质量和酒精造至关重要.
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