温度和风速有助于发酵来源的微生物群重建中国baijiu发酵区的空气微生物群
Yifu Zheng1, Yingli Jiang2, Jiao Niu2
1Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, 214122, Wuxi, China.
Journal of environmental management
|March 4, 2025
概括
中国的baijiu发酵设施将微生物显著分散到周围的空气中,改变了当地微生物群落. 温度和风速等环境因素影响这种分散,空气中的微生物限制了发酵来源的微生物.
科学领域:
- 环境微生物学环境微生物学
- 工业生态学 工业生态学
背景情况:
- 空气中的微生物对人类健康和工业产生影响.
- 工业化,特别是发酵设施,大大改变了环境中的微生物群落.
- 对于工厂来源的空气微生物的分散机制和影响的了解有限.
研究的目的:
- 为了研究围绕中国白发酵设施的空气中微生物.
- 探索发酵来源微生物群的分散机制.
- 评估这些微生物对当地空气中的微生物群落的影响.
主要方法:
- 来自发酵设施和周边地区的空气样本的微生物社区分析.
- 在发酵过程和环境空气之间识别常见的微生物属.
- 环境因素 (温度,风速) 与微生物分散之间的相关性分析.
- 研究发酵来源和空气中存在的微生物之间的相互作用.
主要成果:
- 发酵和空气中的微生物群落之间存在显著的重叠 (14个常见的属) 表明了广泛的分散.
- 来自发酵的Saccharopolyspora和Streptomyces成为空气中的微生物网络的关键节点.
- 较高的温度与微生物分散有积极的相关性 (r=0.30,P<0.01).
- 较高的风速与均分散 (r=-0.22,P<0.05) 有负相关性.
- 空气中的微生物显著限制了发酵微生物的增殖 (r=-0.60,P<0.001).
结论:
- 发酵设施通过显著的微生物群分散,大大改变了当地空气中的微生物群落.
- 环境因素极大地影响微生物分散的规模和模式.
- 引入和本地空气中的微生物之间的相互作用塑造了由此产生的微生物景观.
- 这些发现为优化工业地点选择以减轻微生物影响提供了理论基础.
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