肠道微生态的稳态维持与宿主健康密切相关,开发具有代谢调控潜力的新型益生菌对改善肠道功能与食品发酵品质具有重要意义。该研究系统解析了来源于鱼酱酸的熊蜂魏斯氏菌(Weissella bombi) Y133的代谢特征及其在体外肠道发酵体系和食品发酵过程中的功能表现。通过基因组注释与代谢通路分析,结合LC-MS非靶向代谢组学技术,揭示了Y133在碳水化合物代谢、有机酸合成及氨基酸转化等方面的代谢潜能。结果显示,Y133能高效产生乳酸、乙酸等代谢产物,并显著影响体外人源粪便发酵体系中肠道菌群结构,促进乳杆菌属(Lactobacillus)、双歧杆菌(Bifidobacterium)等有益菌增殖,抑制潜在致病菌生长,增强短链脂肪酸积累。进一步在泥鳅鱼酱发酵体系中验证了其应用潜力,发现添加Y133可显著降低pH值和挥发性盐基氮(total volatile basic nitrogen,TVB-N)值,提升产品风味与安全性。研究结果表明,W.bombi Y133兼具独特代谢活性与肠道调控功能,为拓展Weissella属益生资源及其在功能性食品中的应用提供了科学依据与实践基础。
The stability of the intestinal microecology is closely related to host health, and developing novel probiotics with metabolic regulatory potential is of great significance for improving intestinal function and the quality of fermented foods.In this study, the metabolic characteristics of Weissella bombi Y133 isolated from fish sauce and its functional performance in an in vitro intestinal fermentation system and food fermentation process were systematically analyzed.Genomic annotation and metabolic pathway analysis, combined with LC-MS-based untargeted metabolomics, revealed that Y133 possesses strong metabolic potential in carbohydrate utilization, organic acid synthesis, and amino acid transformation.The results showed that Y133 efficiently produced lactic acid, acetic acid, and other metabolites, and markedly modulated the gut microbial community in an in vitro human fecal fermentation model by promoting the proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium, inhibiting the growth of potential pathogens, and enhancing the accumulation of short-chain fatty acids.Furthermore, its application potential was validated in a loach fish sauce fermentation system, where Y133 addition significantly reduced pH and total volatile basic nitrogen (TVB-N) values while improving product flavor and safety.These findings indicate that W.bombi Y133 exhibits unique metabolic activity and intestinal regulatory capacity, providing a scientific basis and practical foundation for expanding Weissella probiotic resources and promoting their application in functional food development.
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