Zhu Liping, Chen Liang, Lin Bin, Xu Yin, Dong Weiwei, Lv Yijun, Tang Jie, Zhang Gang, Zhang Lei, Yang Shengzhi, Yang Qiang, Chen Shenxi
Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd, Daye, China.
Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China.
Front Microbiol. 2024 Jul 23;15:1412503. doi: 10.3389/fmicb.2024.1412503. eCollection 2024.
"Green-covering and red-heart" (GRTQ), as a type of special fermentation starter, is characterized by the "green-covering" formed on the surface of (SQ) and the "red-heart" in the center of (CQ). However, the mechanisms that promote temporal succession in the GRTQ microbial ecology and the formation of "green-covering and red-heart" characteristics remain unclear. Herein, we correlated the temporal profiles of microbial community succession with the main environmental variables (temperature, moisture, and acidity) and spatial position (center and surface) in GRTQ throughout fermentation. According to the results of high-throughput sequencing and culture-dependent methods, the microbial communities in the CQ and SQ demonstrated functional complementarity. For instance, the bacterial richness index of the CQ was greater than that of SQ, and the fungal richness index of the SQ was greater than that of CQ at the later stage of fermentation. Furthermore, , , , , , , , and were identified as the dominant microorganisms in the center, while the surface was represented by , , , , , and . By revealing the physiological characteristics of core microorganisms at different spatial positions of GRTQ, such as and , as well as their interactions with environmental factors, we elucidated the color formation mechanism behind the phenomenon of "green" outside and "red" inside. This study provides fundamental information support for optimizing the production process of GRTQ.
“绿衣红心”（GRTQ）作为一种特殊的发酵剂，其特征在于在（SQ）表面形成“绿衣”以及在（CQ）中心形成“红心”。然而，促进GRTQ微生物生态中时间演替以及“绿衣红心”特征形成的机制仍不清楚。在此，我们将整个发酵过程中GRTQ的微生物群落演替的时间概况与主要环境变量（温度、湿度和酸度）以及空间位置（中心和表面）相关联。根据高通量测序和基于培养方法的结果，CQ和SQ中的微生物群落表现出功能互补性。例如，在发酵后期，CQ的细菌丰富度指数大于SQ，而SQ的真菌丰富度指数大于CQ。此外， 、 、 、 、 、 、 和 被确定为中心的优势微生物，而表面以 、 、 、 、 和 为代表。通过揭示GRTQ不同空间位置的核心微生物的生理特征，如 和 ，以及它们与环境因素的相互作用，我们阐明了“外绿内红”现象背后的颜色形成机制。本研究为优化GRTQ的生产工艺提供了基础信息支持。
