环境因素和微生物相互作用在玉米固态发酵过程中驱动微生物群落的继承,以生产微生物生物质蛋白质
Yaping Yan1,2,3,4,5, Yinan Sun5, Jinna Cui1,2,3,4
1Engineering Research Center of Inner Mongolia for Green Manufacturing in Bio-Fermentation Industry, Hohhot, China.
Frontiers in microbiology
|September 3, 2025
概括
使用黑色菌和酵母的玉米发酵使真正的蛋白质增加了65.12%. 受水和pH影响的微生物群落动态是优化这一过程以获得有价值的微生物生物质蛋白质的关键.
科学领域:
- 农业科学
- 微生物学
- 生物技术
背景情况:
- 玉米是一种低蛋白的副产品,对反动物来说具有挑战性.
- 固态发酵 (SSF) 为玉米提供了一个潜在的价值路径.
- 农业副产品的微生物蛋白质生产对于可持续的料资源至关重要.
研究的目的:
- 通过微生物发酵增强玉米中的真正蛋白质含量.
- 研究微生物群落的继承及其对蛋白质生产效率的影响.
- 确定调节玉米发酵的主要环境和微生物因素.
主要方法:
- 采用黑菌和酵母菌株进行两阶段的开放固态发酵 (SSF).
- 使用随机森林和共发生网络建模分析微生物社区动态.
- 微生物群落,环境因素和蛋白质生产之间的相关性分析.
主要成果:
- 通过发酵实现了65.12%的真正蛋白质含量.
- 在初始发酵阶段 (Aspergillus,Bacillus) 和后期发酵阶段 (Saccharomyces,Cyberlindnera) 之间发现了明显的微生物群体转移.
- 确定毛细血管水,自由水,pH值和温度显著影响微生物群体和蛋白质产量.
结论:
- 针对微生物群落和环境参数的有针对性的操纵可以优化玉米发酵以提高微生物蛋白质的生产.
- 了解微生物继承动力学对于最大限度地提高来自纤维素副产品的蛋白质产量至关重要.
- 这项研究为从农业废物中开发可持续的微生物生物质蛋白质来源提供了框架.
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