School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China.
J Agric Food Chem. 2024 Apr 17;72(15):8749-8759. doi: 10.1021/acs.jafc.3c08616. Epub 2024 Apr 5.
The precise impact of species and strain diversity on fungal-bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, promoted the accumulation of branched-chain esters in by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of . Furthermore, fungal-bacterial interactions displayed diversity among strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.
物种和菌株多样性对真菌-细菌相互作用和整个群落功能的精确影响仍不清楚。首先，我们的研究揭示了 如何影响多种细菌在模拟发酵食品系统中积累关键代谢物。就风味而言， 通过促进生长和促进前体支链酸转化，但抑制 的积累，来促进 中支链酯的积累。此外，真菌-细菌相互作用在 菌株之间表现出多样性。就生物活性化合物而言，乳酸菌（LAB）的物种和菌株多样性也会影响吲哚衍生物的产生。然后，我们研究了互惠相互作用下的特定代谢交换。氨基酸而不是维生素被确定为细菌生长促进的主要驱动因素。此外， 通过前体转化在支链酯的生产中起着重要作用。最后，成功构建了能够产生高浓度支链酯和吲哚衍生物的合成群落。这些结果为理解和设计发酵香肠的合成群落提供了有价值的见解。
