Jia Yun, Niu Cheng-Tuo, Xu Xin, Zheng Fei-Yun, Liu Chun-Feng, Wang Jin-Jing, Lu Zhen-Ming, Xu Zheng-Hong, Li Qi
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
Food Res Int. 2021 Oct;148:110533. doi: 10.1016/j.foodres.2021.110533. Epub 2021 Jul 2.
Although the microbial diversity and structure in bean-based fermented foods have been widely studied, systematic studies on functional microbiota and mechanism of community forms in multi-microbial fermentation systems were still lacking. In this work, the metabolic pathway and functional potential of microbial community in broad bean paste (BBP) were investigated by metagenomics approach, and Staphylococcus, Bacillus, Weissella, Aspergillus and Zygosaccharomyces were found to be the potential predominant populations responsible for substrate alteration and flavor biosynthesis. Among them, Staphylococcus was the most abundant and widespread functional microbe, and closely related Staphylococcus species were diverse and ubiquitously distributed, with the opportunistic pathogen S. gallinarum being the most abundant Staphylococcus specie isolated from BBP. To explain the dominance status of S. gallinarum and species distributions of Staphylococcus genus, we tested the effects of abiotic and biotic factors on three Staphylococcus species using a tractable BBP model, demonstrating that adaptation to environmental conditions (environmental parameters and other functional microbes) led to the dominant position and species coexistence of Staphylococcus, and congeneric competition among Staphylococcus species further shaped ecological distributions of closely related Staphylococcus species. In general, this work revealed the metabolic potential of microbial community and distribution mechanism of Staphylococcus species during BBP fermentation, which could help traditional factories to more precisely control the safety and quality of bean-based fermented foods.
尽管豆类发酵食品中的微生物多样性和结构已得到广泛研究，但对于多微生物发酵系统中功能微生物群及其群落形成机制的系统研究仍较为缺乏。在本研究中，采用宏基因组学方法研究了豆瓣酱（BBP）中微生物群落的代谢途径和功能潜力，发现葡萄球菌、芽孢杆菌、魏斯氏菌、曲霉和接合酵母是负责底物转化和风味生物合成的潜在优势种群。其中，葡萄球菌是最丰富且分布广泛的功能微生物，密切相关的葡萄球菌种类多样且广泛分布，机会致病菌鸡葡萄球菌是从BBP中分离出的最丰富的葡萄球菌种类。为了解释鸡葡萄球菌的优势地位以及葡萄球菌属的种类分布，我们使用易于处理的BBP模型测试了非生物和生物因素对三种葡萄球菌的影响，结果表明对环境条件（环境参数和其他功能微生物）的适应导致了葡萄球菌的优势地位和种类共存，葡萄球菌种类之间的同属竞争进一步塑造了密切相关葡萄球菌种类的生态分布。总体而言，本研究揭示了BBP发酵过程中微生物群落的代谢潜力以及葡萄球菌种类的分布机制，这有助于传统工厂更精确地控制豆类发酵食品的安全性和质量。
