水的核心微生物组和相关的代谢潜力,由泛多奥米克揭示
Samuel Breselge1,2, Iwona Skibinska1, Xiaofei Yin3,4
1Teagasc Food Research Centre, Moorepark, Cork, Ireland.
Communications biology
|March 12, 2025
概括
水 (WK) 发酵涉及各种微生物. 干燥WK谷物会损害微生物的多样性和生长,影响饮料的风味. 了解这些微生物有助于大规模生产.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 水 (WK) 是一种流行的手工发酵饮料,使用共生培养的细菌和酵母生产,称为WK谷物.
- WK谷物是可重复使用的,使其成为重复发酵的可持续起始剂.
- 微生物动力学和发酵实践对WK的功能影响尚未完全理解.
研究的目的:
- 综合分析水谷及其发酵物的微生物组成和功能潜力.
- 研究不同发酵方法 (如干燥) 对WK微生物群落和发酵结果的影响.
- 为了确定与水中的特定风味化合物相关的关键微生物物种.
主要方法:
- 使用枪支元基因组测序,分析了69个WK粒及其相应的发酵物的微生物群落.
- 在一组样本上进行了代谢和挥发分析,以表征化学特征.
- 生物信息学方法被用来组装元基因组结合的基因组,并预测新物种.
主要成果:
- 甲基因组分析确定了WK内的96个物种,在发酵48小时后定义了核心属和独特的社区状态.
- 干燥水粒被证明可以显著降低微生物多样性,并对随后的谷物再生产生负面影响.
- 代谢物和挥发物分析揭示了特定微生物物种和关键风味化合物之间的关联,发现了485个细菌基因组和18个假定新物种.
结论:
- 水含有复杂的微生物生态系统,受发酵实践的影响.
- 干燥谷物等做法对微生物多样性和发酵质量产生不利影响.
- 这些发现为优化大规模WK生产以达到所需的风味特征提供了基础,并为监管准则提供了信息.
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