贮藏期间与葡萄腐烂相关的微生物群落动态变化的特征描述和分析

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-06-04 DOI:10.1016/j.fm.2024.104581
Peiwen Huang, Jiang Li, Qinghua Gong, Zihan Zhang, Bo Wang, Zhenquan Yang, Xiangfeng Zheng
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引用次数: 0

摘要

病原体在鲜食葡萄贮藏过程中引起的腐烂是影响葡萄产业发展和食品安全的重要因素,不容忽视。要开发创新的病原体控制方法,就必须全面了解葡萄贮藏过程中微生物群落的整体变化。本研究旨在探讨葡萄表面的原生微生物群(包括有益微生物、病原微生物和腐败微生物)与葡萄贮藏期间病害发生之间的关系。在这项研究中,利用高通量测序技术分析了葡萄在室温条件下贮藏期间表面存在的细菌和真菌。葡萄在室温条件下贮藏 8 天后,出现了明显的病害,品质明显下降。微生物群落分析表明,共测定了 4996 个细菌扩增子序列变体(ASV)和 488 个真菌 ASV。细菌的丰富度最初有所上升,随后有所下降。然而,多样性却呈现出明显的逐渐下降模式。真菌丰富度和群落多样性在葡萄贮藏期间都呈现出逐渐下降的趋势。真菌 β 多样性分析表明,尽管葡萄在第一天和第四天没有腐烂且处于健康状态,但真菌 β 多样性仍表现出显著差异。对菌属丰度变化的分析表明,腐烂 16 天的葡萄中原腐菌和曲霉菌占优势,它们是本研究中引起病害的主要病原菌。微生物之间的共生网络显示,原腐菌属与黑曲霉属呈正相关,表明它们在葡萄中共同致病和促进生长。对细菌群落功能的预测发现,4 天内与脂质代谢相关的微生物在葡萄采后腐烂过程中发挥了重要作用。
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Characterization and analysis of dynamic changes of microbial community associated with grape decay during storage

The rot caused by pathogens during the storage of table grapes is an important factor that affects the development of the grape industry and food safety, and it cannot be ignored. The development of innovative methods for pathogen control should be based on a comprehensive understanding of the overall microbial community changes that occur during grape storage. The study aims to investigate the relationship between the native microbiota (including beneficial, pathogenic and spoilage microorganisms) on grape surfaces and the development of disease during grape storage. In this study, the bacteria and fungi present on grape surfaces were analyzed during storage under room temperature conditions using high-throughput sequencing. During the storage of grapes at room temperature, observable diseases and a noticeable decrease in quality were observed at 8 days. Microbial community analysis showed that 4996 bacterial amplicon sequence variants (ASVs) and 488 fungal ASVs were determined. The bacterial richness exhibited an initial increase followed by a subsequent decrease. However, the diversity exhibited a distinct pattern of gradual decrease. The fungal richness and community diversity both exhibit a gradual decrease during the storage of grapes. Fungal β-diversity analysis showed that despite the absence of rot and the healthy state of grapes on the first and fourth days, the fungal β-diversity exhibited a significant difference. The analysis of changes in genera abundances suggested that Candidatus Profftella and Aspergillus exhibited dominance in the rotting grape at 16 days, which are the main pathogens that caused disease in the present study. The co-occurrence networks among the microbial showed that the Candidatus proftella genera has a positive correlation with Aspergillus niger, indicating that they work together to cause disease and promote growth in grapes. Predicting the function of bacterial communities found that the microorganisms associated with lipid metabolism at 4 days play an important role in the process of postharvest decay of grapes.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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