由pH驱动的异质选择决定了用于Baijiu发酵的坑泥中细菌群落的相继模式
Hao Zhou1, Lijun Yan1, Boyang Xu1
1Anhui Fermented Food Engineering Research Center, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, No.420 Feicui Road, Hefei City, 230601, Anhui Province, People's Republic of China.
International journal of food microbiology
|January 27, 2026
概括
坑泥的pH值在Baijiu发酵过程中显著影响细菌群落. 增加pH驱动细菌的继承,有利于特定的品种,如Caproicibacterium,并抑制其他类型,如Lactobacillus.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 环境科学 环境科学
背景情况:
- 坑泥对于Baijiu发酵至关重要,它是各种功能性细菌的宿主.
- 度是坑泥内的细菌社区动态的一个已知的因素,但模式不清楚.
研究的目的:
- 系统地调查pH和坑泥中的细菌群体之间的关系.
- 阐明了沿着pH梯度控制细菌继承的机制.
主要方法:
- 对坑细菌群落的数据集分析.
- 控制的pH梯度实验.
- 关键细菌种的基因组分析.
主要成果:
- 在pH和关键细菌家族之间发现了强烈的相关性,跨越时间,空间和干扰.
- 细菌的继承是由奥斯基洛斯皮拉家族开始的,并且随着pH的增加,由乳酸菌家族稳定.
- 具有逆β-氧化基因的Caproicibacterium与pH增加,而参与乳酸盐/乙酸盐代谢的Lactobacillus则下降.
结论:
- pH主要通过异质选择影响坑泥中的细菌聚集.
- 牛乳酸被Caproicibacterium利用和通过pH介导抑制乳酸菌促进了这种选择.
- 这些发现增强了对坑泥老化和Baijiu发酵优化的理解.
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