水开菲尔是一种备受欢迎的非乳制品发酵饮料,其质量特性与发酵过程中微生物群落结构及代谢产物紧密相关,因此揭示水开菲尔微生物-代谢物的时间特征具有重要意义。该研究以不同发酵时间的水开菲尔为研究对象,通过宏基因组测序从菌种层面解析水开菲尔发酵液中的群落变化,基于非靶向代谢组学技术测定水开菲尔的代谢物成分并进行关联分析。结果显示,酒液体乳杆菌(Liquorilactobacillus vini)、哈尔滨施莱弗乳杆菌(Schleiferilactobacillus harbinensis)是水开菲尔发酵过程中的优势菌种。水开菲尔标志性代谢产物在发酵前期为糖类及其衍生物,而在发酵后期主要为氨基酸、有机酸及其衍生物。此外,相关性分析揭示了水开菲尔微生物-代谢物网络中以副干酪乳酪杆菌(Lacticaseibacillus paracasei)为代表的低丰度菌种与多个标志性代谢物之间呈显著正相关,而以酿酒酵母(Saccharomyces cerevisiae)为代表的低丰度菌种则与之呈显著负相关。结果表明,水开菲尔发酵过程中低丰度微生物在水开菲尔微生物-代谢网络中占据核心地位,该研究可为优化水开菲尔发酵工艺及提升产品质量提供理论支持。
Water kefir is a highly esteemed non-dairy fermented beverage, whose quality attributes are intimately linked to the microbial community structure and metabolic products during fermentation.Therefore, elucidating the temporal characteristics of the microbe-metabolite interplay in water kefir is of paramount importance.This study focused on water kefir at various fermentation stages, employing metagenomic sequencing to analyze the community dynamics at the species level and using untargeted metabolomics to determine the metabolic components for correlation analysis.The findings revealed that Liquorilactobacillus vini and Schleiferilactobacillus harbinensis were the dominant species during the fermentation process.In the early stages, the hallmark metabolites comprised sugars and their derivatives, while in the later stages, amino acids, organic acids, and their derivatives became predominant.Correlation analysis unveiled that low-abundance species, exemplified by Lacticaseibacillus paracasei, exhibited significant positive correlations with several key metabolites, whereas species represented by Saccharomyces cerevisiae showed significant negative correlations.The results suggest that low-abundance microorganisms play a pivotal role in the microbe-metabolite network during the fermentation of water kefir.This study furnishes essential data for optimizing water kefir fermentation processes.
[1] 尹琳琳, 陈志娜, 孙瑞雪, 等.水开菲尔粒发酵草莓汁在冷藏期间品质稳定性分析[J].食品工业科技, 2025, 46(2):301-307.
YIN L L, CHEN Z N, SUN R X, et al.Quality stability analysis of strawberry juice fermented by kefir granules during cold storage[J].Science and Technology of Food Industry, 2025, 46(2):301-307.
[2] 欧阳信, 伍蓉莉, 殷景淳, 等.水开菲尔粒发酵大豆粉转化大豆异黄酮糖苷的研究[J].食品科技, 2019, 44(3):62-69.
OUYANG X, WU R L, YIN J C, et al.Conversion of soybean isoflavone glycosides in soybean powder by fermentation with water kefir grain[J].Food Science and Technology, 2019, 44(3):62-69.
[3] PENDÓN M D, BENGOA A A, IRAPORDA C, et al.Water kefir:Factors affecting grain growth and health-promoting properties of the fermented beverage[J].Journal of Applied Microbiology, 2022, 133(1):162-180.
[4] EGEA M B, DOS SANTOS D C, DE OLIVEIRA FILHO J G, et al.A review of nondairy kefir products:Their characteristics and potential human health benefits[J].Critical Reviews in Food Science and Nutrition, 2022, 62(6):1536-1552.
[5] YE Z M, YANG X M, DENG B X, et al.Prevention of DSS-induced colitis in mice with water kefir microbiota via anti-inflammatory and microbiota-balancing activity[J].Food & Function, 2023, 14(15):6813-6827.
[6] 高芫超, 肖爱波, 王成, 等.水开菲尔和水开菲尔粒细菌多样性分析及乳酸菌分离鉴定[J].粮油食品科技, 2022, 30(1):182-189.
GAO Y C, XIAO A B, WANG C, et al.Bacterial diversity analysis of water kefir and water kefir granules and isolation and identification of lactic acid bacteria[J].Science and Technology of Cereals, Oils and Foods, 2022, 30(1):182-189.
[7] GUZEL-SEYDIM Z B, GÖKıRMAKLı Ç, GREENE A K.A comparison of milk kefir and water kefir:Physical, chemical, microbiological and functional properties[J].Trends in Food Science & Technology, 2021, 113:42-53.
[8] PATEL S H, TAN J P, BÖRNER R A, et al.A temporal view of the water kefir microbiota and flavour attributes[J].Innovative Food Science & Emerging Technologies, 2022, 80:103084.
[9] PAREDES J L, ESCUDERO-GILETE M L, VICARIO I M.A new functional kefir fermented beverage obtained from fruit and vegetable juice:Development and characterization[J].LWT, 2022, 154:112728.
[10] LYNCH K M, WILKINSON S, DAENEN L, et al.An update on water kefir:Microbiology, composition and production[J].International Journal of Food Microbiology, 2021, 345:109128.
[11] STADIE J, GULITZ A, EHRMANN M A, et al.Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir[J].Food Microbiology, 2013, 35(2):92-98.
[12] LIMA PARENTE FERNANDES M, CRISTINA DE SOUZA A, SÉRGIO PEDROSO COSTA P Jr, et al.Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage[J].Food Research International, 2022, 157:111257.
[13] VERCE M, DE VUYST L, WECKX S.The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae[J].Food Microbiology, 2020, 88:103402.
[14] LAUREYS D, DE VUYST L.Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation[J].Applied and Environmental Microbiology, 2014, 80(8):2564-2572.
[15] 钟凯, 何庆华, 吴永宁.乳杆菌属30a菌株(ATCC33222)的生长特性及代谢组学采样策略[J].卫生研究, 2009, 38(3):368-371.
ZHONG K, HE Q H, WU Y N.Growth characteristics and metabolomic sampling strategy of Lactobacillus sp.30a(ATCC33222)[J].Journal of Hygiene Research, 2009, 38(3):368-371.
[16] HAN G, VAISHNAVA S.Microbial underdogs:Exploring the significance of low-abundance commensals in host-microbe interactions[J].Experimental & Molecular Medicine, 2023, 55(12):2498-2507.
[17] LAUREYS D, AERTS M, VANDAMME P, et al.The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation[J].Frontiers in Microbiology, 2019, 10:2876.
[18] GHAMRY M, ZHAO W, LI L.Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum[J].Food Research International, 2023, 163:112142.
[19] ARRIETA-ECHEVERRI M C, FERNANDEZ G J, DUARTE-RIVEROS A, et al.Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation[J].Frontiers in Molecular Biosciences, 2023, 10:1223863.
[20] MA D, WANG B, XIAO S, et al.Non-targeted metabolomics unveils metabolic spectrum characteristics and core metabolite interaction networks in water kefir fermentation[J].LWT, 2024, 195:115840.
[21] LAUREYS D, LEROY F, HAUFFMAN T, et al.The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process[J].Frontiers in Microbiology, 2021, 12:628599.
