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• 生物工程 •    下一篇

乳酸菌发酵过程发酵液脂肪酸组生态位的异质性

刘欣1,陈梅春2,刘芸1,郑雪芳1,陈峥2,王阶平1,刘波1   

  1. 1. 福建省农业科学院农业生物资源研究所
    2. 福建省农业科学院
  • 收稿日期:2020-04-28 修回日期:2021-03-25 出版日期:2021-07-25 发布日期:2021-07-27
  • 通讯作者: 刘波 E-mail:fzliubo@163.com
  • 基金资助:
    福建省农业科学院科技创新团队项目

Heterogeneity of ecological niche for fatty acid lipidomics in the ferment lysate during fermentation process of lactic acid bacteria

1, 1, 1, 1, 1, 1,Bo Liu   

  • Received:2020-04-28 Revised:2021-03-25 Online:2021-07-25 Published:2021-07-27
  • Contact: Bo Liu E-mail:fzliubo@163.com

摘要: 为探究乳酸菌发酵过程中发酵液脂肪酸组生态位的异质性,测定了8种乳酸菌发酵过程中乳酸菌活菌数和发酵液脂肪酸组,分析了生态位宽度和重叠度与乳酸菌生长的关系。结果表明,不同乳酸菌生长能力差异显著,鼠李糖乳杆菌FJAT-13807生长能力最强,嗜热链球菌FJAT-43774最弱。8种乳酸菌发酵液脂肪酸组共检测到91条生物标记,其中直链脂肪酸12条、支链脂肪酸70条、未能分离的脂肪酸9条,其含量顺序为直链脂肪酸>支链脂肪酸>未能分离的脂肪酸。不同乳酸菌发酵液脂肪酸总量差异显著(P<0.05),但乳酸菌发酵液脂肪酸总量与菌生长能力无直接相关性。发酵初期(1h),不同乳酸菌发酵液的脂肪酸生态位宽度差异不显著,菌株间脂肪酸生态位重叠程度较高,活菌数较低,环境容量较大,生态位宽度与重叠无相关性;发酵中期(24h),乳酸菌发酵液脂肪酸生态位宽度和重叠发生了较大分化,影响着处于对数生长期的乳酸菌生长模式,生态位宽度增加,乳酸菌生长速度下降,活菌数呈线性方程增长;生态位宽度减少,乳酸菌生长速度增加,活菌数呈抛物线方程增长;生态位宽度维持,乳酸菌生长速度维持原有方式;发酵后期(48h),乳酸菌发酵液脂肪酸生态位宽度与重叠也有类似分化,此时,乳酸菌处于稳定消亡期,生态位宽度较宽,乳酸菌生长能力下降,活菌数呈指数方程下降;生态位宽度较窄,乳酸菌生长能力增强,活菌数呈一元三次方程变动;生态位宽度维持,乳酸菌维持原有的规律,活菌数呈幂指数下降。乳酸菌发酵液脂肪酸生态位宽度和重叠的变化可用于乳酸菌生长势和资源利用率评估,为乳酸菌生长生态学研究提供新思路。

关键词: 乳酸菌, 发酵过程, 脂肪酸组, 生态位宽度, 生态位重叠

Abstract: The aim of this study is to explore the heterogeneity of ecological niche for fatty acid lipidomics in the fermentation during fermentation process of lactic acid bacteria. The number of viable bacteria and fatty acid lipidomics were detected and the relationship of ecological niche width and overlap to the growth ability of lactic acid bacteria were analyzed. The results showed that the growth ability of Lactobacillus rhamnosus FJAT-13807 was the strongest, while that of Streptococcus thermophilus FJAT-43774 was the weakest. A total of 91 biomarkers were detected in the bifida ferment lysate for the fatty acid lipidomics of 8 lactic acid bacteria, including 12 straight chain fatty acids, 70 branch chain fatty acids and 9 complex fatty acids. The order of fatty acid contents is followed: straight fatty acid > branched chain fatty acid > complex fatty acid. The total fatty acid content was significantly different in the ferment lysate with fermentation of different lactic acid bacteria, and there was no direct correlation with the growth capacity of them. At the initial stage of fermentation (1h), there was no significant difference in ecological niche width of fatty acid lipidomics in the ferment lysate for different lactic acid bacteria. The ecological niche overlap of fatty acid lipidomics between strains was high, the number of viable bacteria was low, the environmental capacity was large, and the niche width was not correlated with the niche overlap. During the middle fermentation period (24h), the niche width and overlap of fatty acid lipidomics in the ferment lysate for lactic acid bacteria were significantly differentiated, which affected the growth mode of lactic acid bacteria in the logarithmic growth period. The niche width increased, the growth rate of lactic acid bacteria decreased, and the number of viable bacteria increased in a linear equation. The niche width decreased, the growth rate of lactic acid bacteria increased, and the number of viable bacteria increased in a parabolic equation. The niche width was maintained, the growth rate of lactic acid bacteria was maintained in the original way, and the number of viable bacteria was increased according to the exponential equation. During the later fermentation period (48h), the niche width and overlap of fatty acid lipidomics in the ferment lysate for lactic acid bacteria showed similar differentiation. At this point, lactic acid bacteria was in the stable extinction period, with wider niche width, the growth capacity of lactic acid bacteria decreased, and the number of viable bacteria decreased exponentially. The niche width was narrow, the growth ability of lactic acid bacteria was enhanced, and the number of viable bacteria was changed in a cubic equation. Niche width was maintained, lactic acid bacteria maintained the original law, and the number of viable bacteria decreased exponentially. The changes of niche width and overlap of fatty acid lipidomics for lactic acid bacteria can be used to evaluate the growth potential and resource utilization of lactic acid bacteria, which provides a new idea for the study of lactic acid bacteria growth ecology.

Key words: Lactic acid bacteria, Fermentation process, Fatty acid group, Niche width, Niche overlap

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