增强乳酸细菌的酸降低:通过辐射诱导的突变和功能评估进行繁殖
Shan Weiting1, Wang Chen1, Li Xiao2
1Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110866, People's Republic of China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China.
International journal of food microbiology
|March 29, 2025
概括
对酸菜的辐射增强了乳酸细菌的作用,使其降解酸,酸和酸. 特定的细菌菌株Pediococcus ethanolidurans,Levilactobacillus brevis和Loigolactobacillus coryniformis显示出高的酸性减少率.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 酶学 是一种酶学.
背景情况:
- 酸 (CA),酸 (MA) 和酸 (TA) 的高度有助于水果的酸味.
- 能够有效降解这些有机酸的乳酸细菌 (LAB) 是有限的.
研究的目的:
- 为了研究菜中玛辐射对乳酸细菌的影响,以提高有机酸降解.
- 确定特定的微生物菌株和代谢途径,参与减少CA,MA和TA.
主要方法:
- 菜样本被不同剂量的Co γ辐射处理.
- 对照射和非照射的细菌群体进行了元基因组和CAZy数据库分析.
- 高通量测序 (16S rRNA) 用于识别孤立的细菌菌株.
主要成果:
- 0.4kGy对克劳特X的辐射显著增强了CA,MA和TA的降解.
- 辐射改变了微生物群落结构,增加了减少酸的LAB如Levilactobacillus brevis和Pediococcus ethanolidurans的丰富性.
- 凯格 (KEGG) 分析表明脂肪酸合成和阿斯巴酸代谢途径的增强.
- 孤立的菌株Pediococcus ethanolidurans,Levilactobacillus brevis和Loigolactobacillus coryniformis分别显示了CA,MA和TA的高降解率.
结论:
- 玛辐射可以用来增强酸性降解能力的酸性酸性细菌在酸菜.
- 特定的LAB菌株,包括Pediococcus ethanolidurans,Levilactobacillus brevis和Loigolactobacillus coryniformis,在减少有机酸含量方面是有效的.
- 这项研究为开发微生物溶液来降低水果酸度提供了基础.
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