细菌体结合的菌体社区不断收缩和转移,以协调传统的酸发酵过程
Jiawen Ma1, Chenggong Qian1, Qijie Hu2
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province 310018, China.
Food research international (Ottawa, Ont.)
|April 12, 2024
概括
这项研究揭示了大米发酵中的动态菌体 (病毒群体),表明它随着时间的推移而变化,并影响细菌群体. 尽管环境发生了变化,核心病毒群仍然存在,这突显了它们的生态重要性.
科学领域:
- 微生物学 微生物学
- 病毒学 病毒学
- 食品科学 食品科学 食品科学
背景情况:
- 微生物组研究往往忽略了传统发酵中的菌体动力学.
- 了解菌-细菌相互作用对于控制发酵过程至关重要.
研究的目的:
- 描述酸发酵中的菌体和细菌体的时间动态.
- 研究菌体在这个传统的食物生态系统中的生态作用和相互作用.
主要方法:
- 超基因组测序以分析体和细菌体的组成.
- 病毒多样性,社区结构和功能基因的生物信息分析.
- 体,细菌体和物理化学性质之间的相关性分析.
主要成果:
- 体α多样性,网络密度和聚类的显著时间变化.
- 类病毒是占主导地位的菌体家族;菌体多样性与细菌多样性有负相关.
- 257个核心病毒群持续存在,甘酸化酶,甘酸转移酶,毒素-抗毒素系统和CRISPR-Cas阵列的基因丰富.
结论:
- 菌组是动态的,与细菌组相互作用,影响发酵.
- 核心病毒集群发挥着持久的作用,无论环境波动如何.
- 菌体基因组编码了各种系统 (例如,TA,CRISPR-Cas),这些系统调节微生物社区的相互作用.
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