牛奶的连续发酵产生了功能多样化的社区血统,具有不同程度的结构稳定性
Chloé Gapp1,2, Alexis Dijamentiuk1, Cécile Mangavel1
1Université de Lorraine, LIBio, Nancy, France.
mSystems
|July 23, 2024
概括
系列乳制品发酵塑造了微生物群落,产生了多样化的动态和稳定的酸化. 了解社区结构是微生物组应用平衡塑造和传播的关键.
科学领域:
- 微生物生态学和生物技术
- 环境微生物学环境微生物学
- 食品微生物学 食品微生物学
背景情况:
- 为环境应用而设计的微生物群落需要塑造 (选择所需的特征) 和传播 (产生足够的生物质) 的方法.
- 上下社区工程,一种使用环境变量从混合池中选择微生物的方法,在控制塑造和传播之间的平衡方面面临挑战.
- 在连续传播期间影响微生物群落动态,稳定性和功能性质的生态因素仍然不太清楚.
研究的目的:
- 为了研究控制微生物群落形成和传播之间的平衡的生态因素,使用乳制品的回落作为模型系统.
- 探索细菌社区结构和分类组合如何影响连续发酵期间的社区动态和功能性质.
- 评估短期连续发酵产生微生物群落的潜力,这些微生物群落具有生物技术应用的多样化动态和功能.
主要方法:
- 26个生牛奶细菌群体的连续繁殖超过六代.
- 使用16S rRNA基因metabarcoding对细菌社区结构的分析.
- 通过pH测量监测酸化动力学.
主要成果:
- 显而易见的社区血统出现,在分类学组成和动态上有所不同.
- 五个谱系在几个传播步骤内实现了稳定的结构和可重复的酸化动力学.
- 社区的动态和功能性质,特别是酸化,与乳酸细菌的丰富性和组成密切相关.
结论:
- 短时间的连续发酵可以产生具有广泛动态和功能的微生物群落.
- 社区塑造和传播之间的平衡与微生物社区的结构和分类结构密切相关.
- 这些发现为在乳制品发酵和其他微生物组应用中多样化微生物生物多样性战略提供了前景.
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