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探索食物微生物群落中的亚种变异:揭示隐藏的多样性和功能潜力的路线图。

Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential.

作者信息

Flörl Lena, Meyer Annina, Bokulich Nicholas A

机构信息

Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland.

出版信息

Appl Environ Microbiol. 2025 May 21;91(5):e0052425. doi: 10.1128/aem.00524-25. Epub 2025 Apr 30.

DOI:10.1128/aem.00524-25
PMID:40304520
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12093984/
Abstract

Within-species diversity of microorganisms in food systems significantly shapes community function. While next-generation sequencing (NGS) methods have advanced our understanding of microbiomes at the community level, it is essential to recognize the importance of within-species variation for understanding and predicting the functional activities of these communities. This review highlights the substantial variation observed among microbial species in food systems and its implications for their functionality. We discuss a selection of key species in fermented foods and food systems, highlighting examples of strain-level variation and its influence on quality and safety. We present a comprehensive roadmap of methodologies aimed at uncovering this often overlooked underlying diversity. Technologies like long-read marker-gene or shotgun metagenome sequencing offer enhanced resolution of microbial communities and insights into the functional potential of individual strains and should be integrated with techniques such as metabolomics, metatranscriptomics, and metaproteomics to link strain-level microbial community structure to functional activities. Furthermore, the interactions between viruses and microbes that contribute to strain diversity and community stability are also critical to consider. This article highlights existing research and emphasizes the importance of incorporating within-species diversity in microbial community studies to harness their full potential, advance fundamental science, and foster innovation.

摘要

食品系统中微生物的种内多样性显著影响群落功能。虽然下一代测序(NGS)方法增进了我们对群落水平微生物组的理解,但认识到种内变异对于理解和预测这些群落的功能活动的重要性至关重要。本综述强调了在食品系统中观察到的微生物物种间的显著变异及其对功能的影响。我们讨论了发酵食品和食品系统中的一些关键物种,突出了菌株水平变异的例子及其对质量和安全的影响。我们提出了一个全面的方法路线图,旨在揭示这种常常被忽视的潜在多样性。长读长标记基因或鸟枪法宏基因组测序等技术能够提高微生物群落的分辨率,并深入了解单个菌株的功能潜力,应与代谢组学、宏转录组学和宏蛋白质组学等技术相结合,将菌株水平的微生物群落结构与功能活动联系起来。此外,病毒与微生物之间有助于菌株多样性和群落稳定性的相互作用也是需要考虑的关键因素。本文重点介绍了现有研究,并强调了在微生物群落研究中纳入种内多样性以充分发挥其潜力、推动基础科学发展和促进创新的重要性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/23ef/12093984/9c6f4c388a65/aem.00524-25.f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/23ef/12093984/9c6f4c388a65/aem.00524-25.f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/23ef/12093984/9c6f4c388a65/aem.00524-25.f001.jpg

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Curr Res Food Sci. 2024 Dec 11;10:100954. doi: 10.1016/j.crfs.2024.100954. eCollection 2025.
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Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?长期回槽酸面团中乳酸杆菌的菌株水平持续性是否能说明食品发酵乳酸菌的驯化情况?
Appl Environ Microbiol. 2024 Dec 18;90(12):e0189224. doi: 10.1128/aem.01892-24. Epub 2024 Nov 6.
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Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes.
新型发酵将传统实践与发酵食品微生物组的合理设计相结合。
Curr Biol. 2024 Nov 4;34(21):R1094-R1108. doi: 10.1016/j.cub.2024.09.047.
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Moving Toward Metaproteogenomics: A Computational Perspective on Analyzing Microbial Samples via Proteogenomics.迈向宏蛋白质组学:通过蛋白质组学分析微生物样本的计算视角。
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Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.基因组学和合成群落实验揭示了醋酸菌在酸面团发酵剂微生物组中的关键代谢作用。
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