食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 24 - 32

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032308

研究报告

窖泥中梭菌和互营球菌交互作用对生长和短链脂肪酸代谢的影响

  • 孙红 ,
  • 柴丽娟 ,
  • 方冠宇 ,
  • 陆震鸣 ,
  • 张晓娟 ,
  • 王松涛 ,
  • 沈才洪 ,
  • 史劲松 ,
  • 许正宏
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏 无锡,214122)
    3(江南大学 生命科学与健康工程学院,江苏 无锡,214122)
    4(江苏省生物活性制品加工工程技术研究中心,江苏 无锡,214122)
    5(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:硕士研究生(柴丽娟副研究员和许正宏教授为共同通信作者,E-mail:chailijuan2017@jiangnan.edu.cn;zhenghxu@jiangnan.edu.cn)

收稿日期: 2022-05-11

  修回日期: 2022-05-19

  网络出版日期: 2022-09-02

基金资助

国家自然科学基金项目(31901658);四川省固态酿造技术创新中心建设项目(2021ZYD0102)

收起

Effect of co-culture of Clostridium strains and Novisyntrophococcus fermenticellae, isolated from pit mud, on growth and short-chain fatty acid metabolism

  • SUN Hong ,
  • CHAI Lijuan ,
  • FANG Guanyu ,
  • LU Zhenming ,
  • ZHANG Xiaojuan ,
  • WANG Songtao ,
  • SHEN Caihong ,
  • SHI Jinsong ,
  • XU Zhenghong
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    3(School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, China)
    4(Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China)
    5(National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)

Received date: 2022-05-11

  Revised date: 2022-05-19

  Online published: 2022-09-02

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摘要

为研究浓香型白酒窖泥中重要功能微生物梭菌属和其他微生物之间的交互作用,通过比较基因组解析了不同梭菌属微生物基因组功能及短链脂肪酸代谢通路的差异,以窖泥中筛选出的1株互营球菌和7株梭菌为研究对象,构建了互营球菌和梭菌的两两共培养体系,比较了不同梭菌纯培养和共培养中生长和短链脂肪酸代谢的变化。比较基因组分析结果表明,梭菌属的短链脂肪酸代谢通路存在种间差异。共培养结果进一步表明,互营球菌Novisyntrophococcus fermenticellae JN500902(N.902)对Clostridium fermenticellae JN500901(C.901)和C.luticellarii Clu07的生长和代谢具有显著促进作用,共培养中葡萄糖的消耗量增加,生物量增加。此外,C.901的丁酸和己酸积累量分别增加0.44和0.63倍左右,Clu07的丁酸和戊酸产量分别增加0.77倍和2.63倍。N.902与2株产戊酸梭菌共培养时对生长的影响效果不显著,但是促进了C.scatologenes Cls01戊酸的产生,抑制了C.aciditolerans Claci01戊酸的积累。N.902与3株产丁酸梭菌C.beijerinckii Clb01、C.guangxiense Clgx01和C.tyrobutyricum Clt01共培养前期(24 h之前),生长速度或生长量高于纯培养,但是发酵结束共培养中丁酸的积累量发生不同程度的下降。对梭菌属和互营球菌之间的相互作用研究有助于拓宽窖泥微生物互作产香的认识。

关键词： 窖泥; Clostridium; Novisyntrophococcus; 交互作用; 短链脂肪酸

本文引用格式

孙红 , 柴丽娟 , 方冠宇 , 陆震鸣 , 张晓娟 , 王松涛 , 沈才洪 , 史劲松 , 许正宏 . 窖泥中梭菌和互营球菌交互作用对生长和短链脂肪酸代谢的影响[J]. 食品与发酵工业, 2022 , 48(15) : 24 -32 . DOI: 10.13995/j.cnki.11-1802/ts.032308

Abstract

To study the interaction between Clostridium, the important functional microorganisms in pit mud of Chinese strong-flavor Baijiu, and other microorganisms in pit mud, we analyzed the differences of genomic functions and short chain fatty acid (SCFA) metabolic pathways of Clostridium species based on comparative genomics.Besides, we selected Novisyntrophococcus fermenticellae JN500902 (N.902) and seven strains of Clostridium isolated from pit mud as the research object, constructed a two-strain coculture system of N.902 and Clostridium strain, and compared the changes of growth and SCFA metabolism in mono- and co-culture.Comparative genomics analysis showed that Clostridium’s SCFA metabolic pathway was interspecific differences.Co-culture experiment results further showed that N.902 had a significant positive effect on the growth and metabolism of Clostridium fermenticellae JN500901 (C.901) and C.luticellarii Clu07, the consumption of glucose and growth increased in coculture.Besides, the accumulation of butyric acid and caproic acid in C.901 increased by about 0.44 folds and 0.63 folds, respectively, and the yield of butyric acid and valeric acid in Clu07 increased by 0.77 times and 2.63 times, respectively.N.902 co-cultured with two valeric acid producing Clostridium strains had no significant effect on the growth, while it promoted the production of valeric acid in C.scatologenes Cls01 and inhibited the accumulation of valeric acid in C.aciditolerans Claci01.Co-culture of N.902 and three butyric acid-producing Clostridium strains, C.beijerinckii Clb01, C.guangxiense Clgx01 and C.tyrobutyricum Clt01 showed higher growth rate and biomass than that of mono-culture in the early stage (before 24 h), but the accumulation of butyric acid decreased in varying degrees at the end of co-culture fermentation.The research on the interaction between Clostridium and N.902 could broaden our understanding of pit mud microbial interaction for aroma production.

Key words： pit mud; Clostridium; Novisyntrophococcus; microbial interaction; short-chain fatty acids

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