描述和分析微生物群落的动态变化,与葡萄在储存期间腐烂相关
Peiwen Huang1, Jiang Li1, Qinghua Gong1
1College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225009, China.
Food microbiology
|July 22, 2024
概括
储存的食用葡萄中的病原体诱导的腐烂是严重的食品安全问题. 了解微生物群落的转变,特别是Candidatus Profftella和Aspergillus的作用,是制定有效控制策略的关键.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 植物病理学 植物病理学
背景情况:
- 食用葡萄的收获后腐烂对葡萄产业和食品安全产生了重大影响.
- 有效的病原体控制需要深入了解储存期间微生物社区动态.
研究的目的:
- 研究葡萄本土微生物群与存储期间疾病发展之间的关系.
- 在室温下分析葡萄表面细菌和真菌群落的变化.
主要方法:
- 高通量测序用于分析葡萄表面上的细菌和真菌群体.
- 评估了微生物群落的组成,丰富性,多样性和共发生网络.
- 在细菌群体上进行了功能预测分析.
主要成果:
- 观察到的疾病和质量下降发生在室温储存的第8天.
- 细菌丰富性最初增加,然后减少,而多样性逐渐减少.
- 的丰富性和多样性呈现出一致的下降;即使在健康的葡萄中也注意到了显著的真菌β多样性转变.
- 在第16天,Candidatus Profftella和Aspergillus在腐烂葡萄中占主导地位,被确定为关键病原体.
- 在第4天,与脂质代谢相关的细菌与收获后腐烂有关.
结论:
- 该研究阐明了葡萄存储期间的关键微生物转移,确定了像Candidatus Profftella和Aspergillus这样的关键病原体.
- 了解这些动态,包括物种间的相关性和早期的功能变化,对于开发针对葡萄收割后腐烂的新策略至关重要.
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