A Metataxonomic Analysis of Maple Sap Microbial Communities Reveals New Insights Into Maple Syrup Complexity

G. N’guyen, C. Roblet, L. Lagacé, M. Filteau
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引用次数: 1

Abstract

Maple syrup, an emblematic food product of Canada is produced from the concentration of sap collected from maple trees during spring. During this season, the trees come out of dormancy, which modifies sap composition. Meanwhile, microorganisms that contaminate sap as it is collected can also modify its composition. As these two factors can impact the quality of maple syrup, we aimed to better understand how microbial communities vary along dormancy release. We estimated the absolute abundance of bacteria and fungi in maple sap along a dormancy release index using high-throughput amplicon sequencing and digital droplet PCR (ddPCR). Several members were identified as indicators of maple sap composition, syrup organoleptic conformity and color, some of which are also hubs in the microbial association networks. We further explored bacterial communities by performing a predictive functional analysis, revealing various metabolic pathways correlated to dormancy release. Finally, we performed an experimental investigation of maple sap carrying capacity and limiting nutrients along dormancy release and found that maple sap composition variation influences its carrying capacity. Taken together, our results indicate that an increase in nitrogen supply in the form of allantoate combined with possible metabolite excretion could lead microbial communities towards different paths. Indeed, we observed a greater heterogeneity during late dormancy release which in turn could explain the variation in maple syrup quality. Further experimental investigation into the contribution of microbial, vegetal, environmental, technological, and processing factors to the final composition of maple syrup will be required to improve our understanding of this complex and flavorful food matrix and to develop quality control strategies.
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枫汁微生物群落的元分类分析揭示了枫糖浆复杂性的新见解
枫糖浆是加拿大的一种象征性食品,它是由春季从枫树上采集的树液浓缩而成。在这个季节,树木会脱离休眠,从而改变树液的成分。同时,收集树液时污染树液的微生物也会改变树液的成分。由于这两个因素会影响枫糖浆的质量,我们旨在更好地了解微生物群落在休眠释放过程中的变化。我们使用高通量扩增子测序和数字液滴PCR(ddPCR)估计了枫树树液中细菌和真菌的绝对丰度以及休眠释放指数。一些成员被确定为枫树液成分、糖浆感官一致性和颜色的指标,其中一些也是微生物关联网络的中心。我们通过进行预测功能分析进一步探索了细菌群落,揭示了与休眠释放相关的各种代谢途径。最后,我们对枫树液的携带能力和休眠释放过程中的限制营养物质进行了实验研究,发现枫树液成分的变化会影响其携带能力。总之,我们的研究结果表明,尿囊酸盐形式的氮供应增加,再加上可能的代谢产物排泄,可能会导致微生物群落走向不同的路径。事实上,我们在休眠解除后期观察到了更大的异质性,这反过来可以解释枫糖浆质量的变化。需要对微生物、植物、环境、技术和加工因素对枫糖浆最终成分的贡献进行进一步的实验研究,以提高我们对这种复杂美味的食物基质的理解,并制定质量控制策略。
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