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在基于小麦的系统中对菌株特定的乳菌-酵母相互作用的机制性见解:酸化和代谢物动态

Yujuan Yu¹, Xiaoyong Wang¹, Jiale Wang¹

¹School of Life Science, Shanxi University, Taiyuan 030006, China.

Food research international (Ottawa, Ont.)

|November 21, 2025

概括

乳酸细菌 (LAB) 和酵母在酸面粉中的相互作用是风味的关键. 这项研究揭示了Lactiplantibacillus plantarum Lp100如何通过pH和代谢物影响Maudiozyma humilis Mh2和Saccharomyces cerevisiae Sc4,影响初始培养设计.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

乳酸细菌 (LAB) 和酵母对于酸面粉发酵至关重要,影响产品质量和风味.
了解它们的相互作用对于优化初始培养和以谷物为基础的发酵至关重要.

研究的目的:

在基于小麦的介质中,研究Lactiplantibacillus plantarum Lp100和两个不同的酵母 (Maudiozyma humilis Mh2,Saccharomyces cerevisiae Sc4) 之间的相互作用机制.
在共同培养过程中描述种群动态,细胞形态和代谢相互作用.

主要方法:

在基于小麦的液体介质中进行共同培养实验.
对人口动态和细胞形态学的分析.
使用无细胞超浮体和Transwell实验进行生长测试.
时间解析的代谢学来揭示代谢反应.

主要成果:

L. plantarum Lp100迅速酸化了环境,抑制了酵母菌的生长,Mh2显示出比Sc4.4更高的酸耐受性.
代谢物扩散和空间异质性影响了微生物的竞争力.
培养诱导了菌株特定的代谢调整,包括改变碳代谢和Mh2中的氧化还原平衡,以及Sc4.4中的氧化应激.

结论:

LAB和酵母之间的相互作用是复杂的,涉及pH介导的抑制和特定的代谢物交换.
菌株的相容性对于成功的酸面粉发酵至关重要.
这些发现有助于合理设计起始作物,以提高谷物发酵的稳定性和质量.

关键词:

莫迪奥齐马 (Maudiozyma) 羞辱了自己.代谢动力学代谢动力学酸面粉是一种酸面粉.菌株特异性相互作用

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