混合无菌储存时间对体外发酵特性,微生物多样性和社区组成的影响
Chang Liu1, Jing Ge1, Jiaqi Dai1
1Jiangxi Province Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China.
Animals : an open access journal from MDPI
|January 11, 2025
概括
在24小时内储存混合乳头注射剂可优化体外发酵,微生物多样性和挥发性脂肪酸生产. 24小时后,微生物群落和发酵参数显著下降,影响研究可靠性.
科学领域:
- 体微生物学和发酵科学.
- 动物营养和料评估.
- 在体外消化能力和微生物生态学.
背景情况:
- 试管婴儿乳头发酵技术对于评估料和了解乳头功能至关重要.
- 混合乳头注射剂的制备和储存可以影响实验结果.
- 优化注射液储存对于可复制和可靠的体外研究至关重要.
研究的目的:
- 为了研究混合乳头注射剂的储存时间对体外发酵特性的影响.
- 评估在注射剂储存后微生物多样性和社区组成的变化.
- 为了在体外研究中确定混合乳头注射剂的最佳储存时间.
主要方法:
- 混合的乳头注射剂在39°C下存储了0,12,24,36和48小时.
- 在实验室发酵进行了48小时,然后对发酵参数进行分析.
- 使用高通量测序和生物信息学分析了微生物社区的组成和多样性.
主要成果:
- 与0h (H0) 和48h (H48) 组相比,存储24小时的注射剂 (H24) 产生了明显更高的总气体,氨和挥发性脂肪酸.
- 微生物均度指数 (Shannon,Simpson) 在H0,H12和H24组中最高,在H48.8时显著下降.
- 观察到明显的微生物社区结构和丰富的代谢途径,储存组之间存在显著差异 (ANOSIM,R=1.00,p<0.05).
结论:
- 混合乳头注射剂的储存时间显著影响体外发酵和微生物群落动态,以时间依赖的方式.
- 在体外研究中,建议使用在39°C的无氧环境中储存不超过24小时的混合乳头注射剂.
- 这项研究为标准化注射剂制备提供了关键的见解,提高了体外经发酵模型的可靠性.
相关概念视频
Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Development of Human Microbiota
The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from the skin...


