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对微生物群落的继承及其在食物废弃物的自然发酵过程中的功能变化进行元基因学洞察

Chandrashekhar Parab¹, Kunwar D Yadav¹, Vimalkumar Prajapati²

¹Department of Civil Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat, 395007, India.

Applied biochemistry and biotechnology

|January 12, 2026

概括

这项研究使用转基因组学跟踪了食物废物发酵,揭示了从多种细菌向专门的乳酸细菌 (LAB) 的转变. 这种微生物继承优化了通过向的发酵途径优化食物废弃物的利用.

科学领域:

微生物学微生物学
环境科学环境科学
生物技术是生物技术.

背景情况:

食物浪费是一个全球性挑战,需要可持续的价值化策略.
自然发酵是食品废弃物管理的一个有前途的方法,但微生物的动态尚不清楚.
半控制,自然发酵的食物废弃物微生物群落需要进一步调查.

研究的目的:

在15天内对自然食物废弃物发酵过程中的微生物继承和功能途径进行调查.
分析物理化学变化和微生物社区重组.
为了确定关键的微生物参与者及其代谢功能在食品废弃物利用.

主要方法:

用全基因组元基因组测序来分析微生物群落.
进行了物理化学分析 (pH,蛋白质,脂质,碳水化合物).
使用PFAM,eggNOG,GO和EC数据库进行了功能性注释.

主要成果:

微生物群落从多样化的初始联盟转变为专门的乳酸细菌 (LAB) 社区 (>80%到第15天).
乳杆菌helfeticus和Limosilactobacilluspanis成为主导的后期阶段物种.
功能分析显示,从碳水化合物和氨基酸代谢过渡到LAB相关的发酵功能,包括酸性生产和耐压力.

结论:

自然食物废弃物发酵驱动显著的微生物继承和功能适应.
了解这些动态对于开发优化食品废弃物回收利用战略至关重要.
这项研究为发酵食品废物的微生物生态提供了基础的见解.

关键词:

它们是DNA DNA DNA DNA.这就是"Inoculum Inoculum".实验室实验室转基因组学是指转基因组学.废弃物价值化废弃物价值化废弃物价值化

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