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揭示Lentilactobacillus hilgardii在乳酸发酵中的潜力:比较基因组学和发酵动力学

Giacomo Mantegazza¹, Nicola Mangieri², Elnaz Vojoudi Yazdi²

¹Laboratory of Food Systems Biotechnology, Department of Health Sciences and Technology, ETH, Zurich, Switzerland.

Microbial biotechnology

|November 30, 2025

概括

兰氏菌 (Lentilactobacillus hilgardii) 显示出作为一种不良乳酸发酵启动剂的前景,在低温下表现优于Oenococcus oeni. 它的基因组潜力和实验结果表明它.

科学领域:

微生物学与发酵科学微生物学与发酵科学
基因组学和生物信息学
葡萄酒学和葡萄酒化学

背景情况:

乳发酵 (MLF) 在酒中至关重要,传统上由Oenococcus oeni.主导.
探索MLF的替代细菌候选者对于提高发酵可靠性和扩大初始培养生物多样性至关重要.
低温发酵对传统的MLF启动器提出了挑战,需要寻找强大的替代品.

研究的目的:

评估Lentilactobacillus hilgardii作为葡萄酒制作中乳发酵 (MLF) 的新型候选者.
为了比较L.hilgardii的基因组潜力和MLF性能与Oenococcus oeni.对比.
评估L. hilgardii适用于低温酒条件的适用性.

主要方法:

对L.hilgardii和O.oeni菌株进行比较的泛基组分析.
基因组规模代谢建模 (ModelSEED/KBase) 用于功能预测.
与Saccharomyces cerevisiae和发酵后场景的共同注射的in silico模拟.
在25°C和10°C的合成葡萄酒中对参考菌株 (L. hilgardii DSM 20176,O. oeni DSM 20252) 的MLF实验性性能测试.

主要成果:

L. hilgardii拥有独特的酶,具有葡萄酒学特征 (酸脱酶,曼尼托尔脱酶,葡萄糖酶) 和增强的耐压力.
基因组分析显示,L.hilgardii有可能降解乙基碳酸盐前体 (,,).
在实验中,L. hilgardii在12天内在10°C时实现了完全的MLF,而O. oeni在这个温度下没有表现出任何活动.
在10°C时,L. hilgardii消耗了80%以上的剩余果糖,表现优于O. oeni.

结论:

与O. oeni. 相比,L. hilgardii在低温下表现出优越的MLF性能.
其有利的基因组谱和实验能力将L. hilgardii定位为冷气候酒的有希望的替代品.
这项研究提供了首次对L. hilgardii用于酒的基因组规模评估,突出了其改善发酵和减少腐败风险的潜力.

关键词:

这是一种Oenococcus oeni.兰氏菌 (Lentilactobacillus hilgardii) 是一种植物.生物原氨基胺的生物原氨基胺.基因组比较基因组比较基因组规模的代谢模型低乳酸发酵是一种不良的发酵.潘格诺姆 (pangenome) 是一个名字.潜在的代谢预测.

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