表观粘度不同的阿根廷开菲尔的转录组分析

Diego Lisboa Rios, A. Bengoa, Patrícia Costa Lima da Silva, César Silva Santana Moura, G. L. Garrote, A. G. Abraham, Gabriel da Rocha Fernandes, J. R. Nicoli, Elisabeth Neumann, Á. Cantini Nunes
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摘要

我们对两种克菲尔牛奶饮料(MKAA1 和 MKAA2)的细菌和酵母群落进行了元转录组学比较。这两种饮料是用两种不同的冷冻克菲尔谷物 CIDCA AGK1 发酵而成的,它们的流变学特征和有机酸产量各不相同。我们推测,它们在物理化学和流变特性上的差异可能是由于每种产品中的微生物活性造成的。乳酸菌、酵母和少量醋酸菌是微生物群的主要特征。乳酸菌科和链球菌科细菌几乎占据了所有的细菌基因转录本,在 MKAA1 饮料的微生物组中最常见的是螺旋乳杆菌、L. kefiranofaciens、L. gallinarum 和乳酸乳球菌,而 L. kefiranofaciens、Lc.在 MKAA2 中最常见。酵母科(Dipodascaceae)和酵母菌科(Saccharomycetaceae)是主要的酵母菌科,代表菌种是脂溶性亚罗酵母(Yarrowia lipolytica)、单孢酵母(Saccharomyces unisporus)和马克西酵母(Kluyveromyces marxianus)。MKAA1 和 MKAA2 在细菌和酵母文库中共享超过 75% 的 KEGG Ortologs (KOs)。分配给螺旋乳杆菌和加里纳氏乳杆菌的总表达基因(KEG Ortologs)大幅减少,这可能与饮料流变特性的变化有关,因为这可能影响了与克菲尔酵母菌的相互关系,从而解释了饮料流变特性的变化。
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Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity
Comparative metatranscriptomics of the bacterial and yeast communities of two milk kefir beverages (MKAA1 and MKAA2) was carried out. They were obtained by fermentation with two different frozen stocks of the kefir grain CIDCA AGK1, differing in rheological features and production of organic acids. We hypothesised that the differences in their physicochemical and rheological properties might be due to the microbial activity in each product. The dominance of lactic acid bacteria, yeast, and a marginal amount of acetic acid bacteria characterised the microbiome. The bacterial families Lactobacillaceae and Streptococcaceae accounted for almost all of the bacterial gene transcripts, with Lactobacillus helveticus, L. kefiranofaciens, L. gallinarum, and Lactococcus lactis being most frequent in the microbiome of the MKAA1 beverage and L. kefiranofaciens, Lc. Lactis, and Leuconostoc mesenteroides being the most prevalent in MKAA2. Dipodascaceae and Saccharomycetaceae were the leading yeast families, represented by Yarrowia lipolytica, Saccharomyces unisporus, and Kluyveromyces marxianus. MKAA1 and MKAA2 shared >75% KEGG Ortologs (KOs) in their bacteria and yeast libraries. The considerable decreases in total expressed genes (KEGG Ortologs) assigned to Lactobacillus helveticus and L. gallinarum might be related to the variations in the rheological features of the beverages, probably by compromising the interrelations with L. kefiranofaciens, which might explain the variations in the rheological features of the beverages.
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