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多种omics显示有效的thiamethoxam生物降解,但在Pixian宽豆糊发酵过程中由本地微生物群改变了风味特征

Xuan Yu¹, Siqi Huang², Jie Tang³

¹School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China.

International journal of food microbiology

|December 30, 2025

概括

皮克西安大豆的发酵有效降解了甲 (TH) 和克洛西安丁. 虽然微生物群落适应,但农药残留会影响味道和营养质量,需要优化生物修复策略.

科学领域:

食品科学食品科学食品科学
环境微生物学环境微生物学
生物修复是一种生物修复.

背景情况:

胺 (TH) 是一种新类杀虫剂,由于它在作物中持久存在,因此引发了食品安全问题.
微生物通过发酵降解是一种潜在的杀虫剂消毒策略,但其对食品质量的机制和影响需要阐明.

研究的目的:

为了研究在Pixian宽豆 (PBP) 发酵过程中硫和克洛西安丁的生物降解.
评估农药残留物消散对PBP质量的影响.
揭示微生物社区对农药压力的反应和代谢适应.

主要方法:

超基因组测序用于分析微生物社区结构和基因表达.
挥发性风味化合物的分析.
综合代谢学研究代谢途径的改变.

主要成果:

蒂亚美索克萨姆和克洛西安丁在16天内几乎完全降解,其半衰期为3.25天.
农药压力丰富了污染物降解微生物和调节了外来生物降解基因.
杀虫剂处理改变了风味特征,破坏了有机酸代谢,影响了营养质量和风味属性.

结论:

在PBP中,本地微生物社区有效降解了类农药,为发酵食品提供了生物修复策略.
农药压力重塑微生物群落,影响发酵途径,影响产品质量.
优化的微生物干预措施是必要的,以减轻农药生物修复期间对食品质量的不利影响.

关键词:

生物降解生物降解发酵发酵是一个过程.代谢过程中的代谢.转基因组学是什么意思?皮克西安大豆面粉是什么意思?蒂亚美索克萨姆 (thiamethoxam) 是一种药物.

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