Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production
Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production
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用于椰子生产的椰子水预发酵过程中微生物群的动态特征
DOI：
10.1016/j.lwt.2017.03.036
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发表时间：
2017-08
影响因子：
6
通讯作者：
Liu Sixin
中科院分区：
文献类型：
--
作者：
Zhang Jiachao;Yang Yichong;Deng Jian;Wang Yanmei;Hu Qisong;Li Congfa;Liu Sixin
不受控制的椰子水预发酵过程代表了相当大的食品安全风险，并可能导致生产不稳定。采用宏基因组学方法研究了椰子水预发酵过程中微生物结构的动态变化及其与理化指标的相关性。在属级水平上，明串珠菌属、乳杆菌属、乙酰丙酸杆菌属和魏氏菌属是前发酵过程中的优势菌。使用RDP数据库，我们检测到28个和34个核心OTU从文昌市和海口市（海南省，中国），主要属于属明串珠菌和乳酸菌。基于加权Unifrac距离的PCoA表明，在预发酵过程中微生物群落结构发生了显著变化，这些结构变化可能归因于乳酸杆菌属和醋酸杆菌属细菌的增加。此外，我们观察到，pH值显着下降，而乳酸和乙酸含量增加，在预发酵。乳酸杆菌和乙酰乳酸菌的OTU与乳酸含量呈显著正相关。本研究为控制和加速椰果前发酵、抑制或消除有害微生物尤其是病原菌、提高椰果产量提供了理论指导。
The uncontrolled coconut water pre-fermentation process represents a considerable food safety risk and can cause unstable production. In the present study, a metagenomics approach was used to explore the dynamic changes in the microbial structure and their correlation with the physicochemical indices of coconut water during pre-fermentation. At the generic level, Leuconostoc,Lactobacillus,Acetobacterand Weissella were the predominant bacteria during pre-fermentation. Using the RDP database, we detected 28 and 34 core OTUs in samples from the cities of Wenchang and Haikou (Hainan province, China) that primarily belonged to the generaLeuconostocandLactobacillus. The PCoA, based on Weighted Unifrac distances, demonstrated that the microbial community structure changed significantly during pre-fermentation, and these structural changes could be attributed to an increase in bacteria of the generaLactobacillusandAcetobacter. Additionally, we observed that the pH values decreased significantly, whereas the lactic acid and acetic acid content increased during pre-fermentation. A significant positive correlation was observed between the OTUs representingLactobacillusandAcetobacterand the lactic acid content. This study is intended as a theoretical guide for controlling and accelerating pre-fermentation, inhibiting or eliminating harmful contaminating microorganisms, especially pathogens and, finally, raising the yield of nata de coco for further research.
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影响因子：
10.7
作者：
Price MN;Dehal PS;Arkin AP
通讯作者：
Arkin AP
金丝猴粪便微生物组的宏基因组分析揭示了与木质纤维素降解相关的细菌和糖苷水解酶谱的广泛多样性
影响因子：
4.4
作者：
Xu B;Xu W;Li J;Dai L;Xiong C;Tang X;Yang Y;Mu Y;Zhou J;Ding J;Wu Q;Huang Z
通讯作者：
Huang Z
影响因子：
4.4
作者：
Almeida M;Hébert A;Abraham AL;Rasmussen S;Monnet C;Pons N;Delbès C;Loux V;Batto JM;Leonard P;Kennedy S;Ehrlich SD;Pop M;Montel MC;Irlinger F;Renault P
通讯作者：
Renault P
影响因子：
6.4
作者：
Curiel JA;Pinto D;Marzani B;Filannino P;Farris GA;Gobbetti M;Rizzello CG
通讯作者：
Rizzello CG
影响因子：
2.8
作者：
Verschuren, PG;Cardona, TD;Van den Heuvel, JC
通讯作者：
Van den Heuvel, JC