RII Track-4: Leveraging fermented foods to understand microbial interactions under changing environments and broaden scientific training opportunities

RII Track-4：利用发酵食品了解不断变化的环境下微生物的相互作用并扩大科学培训机会

• 批准号: 2132238
• 负责人: Andrea Jani
• 金额: $ 23.77万
• 依托单位: University of Hawaii
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-02-01 至 2025-01-31
• 项目状态: 未结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2132238&HistoricalAwards=false
• 关键词: RII; Track; Leveraging; fermented; foods

Microbes such as bacteria and fungi are crucial to both human and environmental health. Fermented foods exemplify the importance of microbial communities because microbes drive the fermentation that results in the flavors, textures, extended shelf-life and even some health benefits of these foods. Many of these foods have multi-faceted significance, including nutritional and cultural importance as well as roles in food security due to extended shelf life. Working with locally important fermented foods, such as taro (poi), this project will determine how the success and abundance of microbial species is determined not only by the abiotic environment (e.g., temperature, moisture, acidity, nutrients) but also by biotic interactions (e.g., helpful or harmful influences of other organisms). This project will increase research capacity, advance scientific knowledge with basic and applied importance, and initiate a research program that will provide culturally relevant scientific training opportunities. The fellowship will take place at the University of California, in the laboratory of a world leader in fermented food microbiology. Through this fellowship and collaboration, the PI and student will develop expertise in cutting edge molecular methods to identify the traits that determine bacterial fitness. Integration of these tools with the PI’s complementary expertise in microbial community ecology will substantially increase the PI’s research capacity and the reach of her research program while strengthening the microbiome science program at the University of Hawai‘i. This project aims to determine the fitness consequences of microbial interactions under changing environmental conditions. The project will specifically focus on microbial interactions during ecological succession in locally important fermented foods, but the scope of the research question is broadly important across basic and applied microbial ecology. The project will employ recently developed high throughput molecular methods to identify genes or putative traits needed for bacterial survival. These mechanistic methods will be integrated with a community ecological framework to understand the fitness consequences of microbial interactions (i.e., how microbes affect each other’s fitness), what molecular mechanisms underly those effects, and how the interactions change due to shifting environmental conditions. The research will advance scientific understanding of why certain microbial species are successful or abundant in a given environment. The new knowledge generated can benefit society by informing future efforts to predict the beneficial value of microbial communities and eventually engineer microbial communities for desired functions. This project will develop a basic research model focused on local, culturally important fermented foods, which have historically been understudied. By creating culturally relevant research training opportunities, this project will foster broader participation in science.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

细菌和真菌等微生物对人类和环境健康至关重要。发酵食品强调了微生物群落的重要性，因为微生物驱动发酵，从而产生这些食品的风味，质地，延长保质期甚至一些健康益处。这些食品中有许多具有多方面的意义，包括营养和文化的重要性，以及由于延长保质期而在食品安全中的作用。通过研究当地重要的发酵食品，如芋头（poi），该项目将确定微生物物种的成功和丰度不仅取决于非生物环境（例如，温度、湿度、酸度、营养物），而且还受生物相互作用（例如，其他生物体的有益或有害影响）。该项目将提高研究能力，推进具有基础和应用重要性的科学知识，并启动一项研究计划，提供与文化相关的科学培训机会。该奖学金将在加州大学，在发酵食品微生物学的世界领先者的实验室。通过这种奖学金和合作，PI和学生将发展尖端分子方法的专业知识，以确定决定细菌适应性的特征。将这些工具与PI在微生物群落生态学方面的互补专业知识相结合，将大大提高PI的研究能力和研究计划的范围，同时加强夏威夷大学的微生物组科学计划。该项目旨在确定在不断变化的环境条件下微生物相互作用的适应性后果。该项目将特别关注当地重要发酵食品生态演替过程中的微生物相互作用，但研究问题的范围在基础和应用微生物生态学中具有广泛的重要性。该项目将采用最近开发的高通量分子方法来鉴定细菌生存所需的基因或推定性状。这些机械方法将与社区生态框架相结合，以了解微生物相互作用的适应性后果（即，微生物如何影响彼此的适应性），这些影响背后的分子机制是什么，以及相互作用如何因环境条件的变化而变化。这项研究将促进对为什么某些微生物物种在特定环境中成功或丰富的科学理解。所产生的新知识可以通过为未来的努力提供信息来预测微生物群落的有益价值，并最终为所需的功能设计微生物群落，从而使社会受益。该项目将开发一个基础研究模型，重点是当地的，文化上重要的发酵食品，这在历史上一直是研究不足。通过创造与文化相关的研究培训机会，该项目将促进更广泛的科学参与。该奖项反映了NSF的法定使命，并通过使用基金会的知识价值和更广泛的影响审查标准进行评估，被认为值得支持。