在奶酪初始培养上微生物化的基因组和表型印记
Vincent Somerville1,2,3,4, Nadine Thierer5, Remo S Schmidt5
1Department of Fundamental Microbiology, University of Lausanne, Lausanne, Switzerland. vincent.somerville@unil.ch.
Nature communications
|October 4, 2024
概括
起司细菌表现出化的迹象,包括低遗传多样性和基因组衰变,反映了人类粮食生产的历史. 这项研究揭示了微生物和社会的共同进化.
科学领域:
- 微生物学 微生物学
- 考古学的考古学
- 遗传学 是一个遗传学.
背景情况:
- 化,即对物种进行人工选择,对于社会发展和粮食安全至关重要.
- 微生物发酵是食品保存的关键策略,但细菌化仍未得到充分研究.
- 很少有真核微生物被检查了化特征,对细菌的知识有限.
研究的目的:
- 为了调查奶酪初级品种是否表现出养的标志.
- 分析历史和现代瑞士奶酪开端文化中的遗传多样性和表型稳定性.
- 探索用于奶酪制造的细菌的进化历史和基因组变化.
主要方法:
- 来自瑞士奶酪初始培养的100多个社区样本和100个个别细菌菌株的表征.
- 在物种和菌株层面对遗传多样性的分析.
- 分子时钟约会以估计进化起源和对基因组衰变和伪基因化的检查.
主要成果:
- 起始奶酪培养显示低遗传多样性和稳定的表型特征.
- 细菌的进化起源与最早的乳酪制造的考古证据一致.
- 观察到正在进行的基因组衰变和伪基因化的证据,与缩小的利基范围相关.
结论:
- 奶酪开头细菌表现出化的关键标志.
- 这些微生物的化似乎是一个与人类历史交织在一起的长期过程.
- 需要对各种发酵食品进行进一步的研究,以了解人类和食品微生物的共同进化.
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