Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China.
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
Int J Biol Macromol. 2024 Jul;273(Pt 1):132877. doi: 10.1016/j.ijbiomac.2024.132877. Epub 2024 Jun 5.
In this study, 16S rDNA high-throughput sequencing, Fourier transform infrared spectroscopy, and two-dimensional correlation spectroscopy techniques were used to analyze the mechanisms driving the sequence of degradation of gummy substances by the microbial community and hydrolytic enzymes during the flax dew degumming process. The results revealed that the inoculation of combined bacteria induced quorum sensing, modulated hydrolytic enzyme production, and reshaped the community structure. Lignin-degraded genera (Pseudomonas and Sphingobacterium) were enriched, and the relative abundances of pectin- and cellulose-degraded genera (Chryseobacterium) decreased in the early degumming stages. Hemicellulose-degraded genera (Brevundimonas) increased over the degumming time. Moreover, the abundance of lignin hydrolytic enzymes improved in the early stages, while the abundance of pectin hydrolytic enzymes increased at the end of degumming. Various types of functional bacteria taxa changed the sequence of substance degradation. Electron scanning microscopy and differential scanning calorimetry results indicated that the degumming, facilitated by the inoculation of combined bacteria, was nearly completed by 21 d. The fibers exhibited smoother and more intact properties, along with higher thermal stability, as indicated by a melting temperature of 71.54 °C. This study provides a reference for selecting precise degumming bacterial agents to enhance degumming efficiency.
在这项研究中，使用了 16S rDNA 高通量测序、傅里叶变换红外光谱和二维相关光谱技术，分析了在亚麻露水脱胶过程中微生物群落和水解酶降解胶物质序列的驱动机制。结果表明，联合细菌的接种诱导了群体感应，调节了水解酶的产生，并重塑了群落结构。木质素降解属（假单胞菌属和鞘氨醇单胞菌属）得到了富集，果胶和纤维素降解属（黄杆菌属）的相对丰度在早期脱胶阶段下降。半纤维素降解属（短小芽孢杆菌属）在脱胶过程中增加。此外，木质素水解酶的丰度在早期阶段增加，而果胶水解酶的丰度在脱胶结束时增加。各种功能细菌类群改变了物质降解的顺序。电子扫描显微镜和差示扫描量热法结果表明，通过接种联合细菌，脱胶在 21 天内几乎完成。纤维表现出更光滑和更完整的特性，以及更高的热稳定性，其熔融温度为 71.54°C。本研究为选择精确的脱胶细菌剂以提高脱胶效率提供了参考。
