通过病毒转基因组学探索发酵蔬菜中的病毒多样性
Julia Cantuti Gendre1, Claire Le Marrec2, Stéphane Chaillou3
1UMR 0782 SAYFOOD, Université Paris-Saclay, INRAE, AgroParisTech, 22 place de l'agronomie, 91120, Palaiseau, France.
Food microbiology
|February 14, 2025
概括
这项研究探讨了发酵蔬菜中大部分未知的病毒群体. 研究人员发现了多种不同的菌体,主要是dsDNA病毒,与特定的蔬菜类型和占主导地位的乳酸细菌有关.
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:
- 发酵蔬菜依赖于内生微生物,细菌和真菌群体得到了充分的研究.
- 发酵蔬菜中的病毒群落 (菌体) 仍然在很大程度上未被探索,尽管它们的潜在生态影响.
研究的目的:
- 描述发酵的卷心菜,胡卜和的微生物和病毒群体.
- 识别存在的病毒类型及其潜在的细菌宿主.
主要方法:
- 在12个发酵蔬菜样本中进行了枪枪和病毒基因组测序.
- 光显微镜用于病毒载量估计.
- 对元基因组组装基因组 (MAG) 的生物信息分析,以检测prophages.
主要成果:
- 微生物群由乳酸细菌主导,根据蔬菜类型而异.
- 检测到22个prophages,其中8个被发现是自由的病毒粒子 (metaviromes).
- 病毒载量在5.28至7.57日志病毒样粒子/克之间.
- 病毒群体主要是dsDNA病毒 (细菌体),还有一些ssDNA和RNA病毒.
- 菌体准的是乳酸菌类和肠杆菌类家族的细菌体.
结论:
- 发酵蔬菜拥有复杂和可变的微生物和病毒群体.
- 菌体的组成受使用的蔬菜类型的影响.
- 需要进一步的研究来了解病毒对发酵食品生态和质量的影响.
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