多组学揭示了在连续繁殖过程中洛阳豆酸中细菌群落和代谢物之间的动态继承和相关性
Lifei Meng1, Xunda Wang1,2, Pengna Li2
1Department of Thoracic Surgery, The First Affiliated Hospital of Ningbo University, Ningbo 315000, China.
Current research in microbial sciences
|November 24, 2025
概括
洛阳豆酸 (LMBS) 生产涉及建立一个稳定的微生物生态系统. 关键研究结果显示,乳酸菌占主导地位,和黄的含量显著增加,这对LMBS工业化至关重要.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 转基因组学是指转基因组学.
背景情况:
- 洛阳豆酸 (LMBS) 是一种具有工业生产潜力的发酵产品.
- 了解微生物和代谢动态对于优化LMBS发酵至关重要.
- 以前的研究还没有完全阐明LMBS连续传播期间的复杂相互作用.
研究的目的:
- 在LMBS的连续传播期间调查微生物群落结构和代谢概况.
- 确定关键的细菌属和参与LMBS形成的差异性代谢物.
- 探索微生物组成和代谢途径之间的相关性,用于工业应用.
主要方法:
- 连续传播LMBS以模拟工业条件.
- 高通量测序用于细菌群体分析.
- 代谢学分析以识别和量化差异化代谢物.
- 代谢途径分析和代谢物与细菌之间的相关性研究.
主要成果:
- 在18天内建立了一个稳定的微生物生态系统,模仿成熟的LMBS.
- 乳杆菌在9天后成为占主导地位的属 (85%),超过了其他属.
- 确定了2379种不同的代谢物,在发酵后和黄的显著增加.
- 蛋白质降解和氨基酸代谢,特别是酸代谢和氨酸生物合成,是关键的途径.
- 在关键代谢物和主导细菌属之间观察到强烈的相关性 (R).
结论:
- 乳杆菌在LMBS发酵中发挥着关键作用,影响代谢物生产.
- 和黄是LMBS发酵后形状的重要贡献者.
- 已确定的代谢途径和微生物-代谢物相关性为优化LMBS工业生产提供了基础.
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