使用合成群体对高温达克微生物群和代谢物的定向调节
Qiuxiang Tang1, Yi Zhang1, Jun Huang1
1College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
Food microbiology
|September 1, 2025
概括
细菌菌株和真菌组合显著改变了江西风味白 (JXFB) 生产的高温大 (HTD) 的微生物群落和风味化合物. 跨王国相互作用增强了风味控制和代谢物的产生.
科学领域:
- 食品微生物学
- 发酵科学
- 生物技术
背景情况:
- 高温达 (HTD) 对于江西香味白 (JXFB) 的生产至关重要,它会影响微生物群落和代谢物.
- 由于复杂的生物和非生物相互作用,控制HTD属性具有挑战性.
研究的目的:
- 调查Bacillus菌株及其合成微生物群落 (SynMCs) 对HTD微生物群和代谢物概况的影响.
- 了解真菌和细菌之间的相互作用,以提高JXFB的风味控制.
主要方法:
- 使用单个Bacillus菌株和SynMCs与Monascus floridanus或Muqu结合使用.
- 微生物群体结构分析 (真菌和细菌).
- 代谢概况 (pyrazines,有机酸,非挥发性物质,挥发性物质) 和并发网络分析.
主要成果:
- 细菌干预,特别是SynMCs与Muqu,显著增加了pyrazine含量.
- 结合Monascus和Bacillus治疗导致有机酸,非挥发性物质和挥发性物质的稳定性更高.
- 与细菌群体相比,真菌群体表现出更高的相似性和方向顺序.
- 同时发生的网络分析显示,高产代谢物群体的连接密度和信息传输增加.
结论:
- 特定的微生物组合,包括跨王国相互作用,可以调节微生物群体结构和生态作用,如克罗普斯蒂亚.
- 这些发现为控制的HTD发酵提供了理论基础,以提高JXFB的质量.
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