四川豆瓣酱功能微生物嗜盐四联球菌与鲁氏酵母菌在高盐胁迫条件下相互作用机制研究

Lactic acid bacteria and yeasts are important functional microbes during the manufacture of traditional fermented foods, and interactions between lactic acid bacteria and yeasts were hardly understood. In this research, the interactions between T. halophilus CGMCC 3792 and Z. rouxii CGMCC 3791 were investigated, which were functional microbes in Sichuan horse-bean paste. The differences between single culture and co-culture in intracellular micro-environment (intracellular pH, activities of key enzymes, co-factors and redox levels), cell membrane characterization (distribution of fatty acids, membrane fluidity), gene transcription, protein expression and cellular metabolism were examined based on physiological and system biology analysis to reveal the interaction mechanisms. These results may contribute to elucidate the brewing mechanisms of microbial community and lay the foundations for directed modification and fermentation regulation of microbes.

乳酸菌和酵母菌是我国传统发酵食品中重要的功能微生物，然而对其相互作用机制却知之甚少。本课题以四川豆瓣酱中功能微生物嗜盐四联球菌CGMCC3792和鲁氏酵母菌CGMCC3791为研究对象，研究两株菌在高盐胁迫条件下的相互作用机制。分别从细胞生理特性和系统生物学角度考察菌株在单独培养和共培养条件下胞内微环境(胞内pH、关键酶活性、辅因子及氧化还原水平)、细胞膜生理特性(膜脂肪酸组成、膜流动性)、基因转录、蛋白表达以及细胞代谢的差异，全面系统阐释嗜盐四联球菌与鲁氏酵母菌相互作用的生理机制。研究结果将有助于深入解析传统发酵食品中群体微生物的酿造机制，从而为细胞的定向改造及发酵控制奠定基础。

乳酸菌和酵母菌是我国传统发酵食品中重要的功能微生物，本课题以四川豆瓣酱功能微生物嗜盐四联球菌CGMCC3792和鲁氏酵母菌CGMCC3791为研究对象，研究了两株菌在高盐胁迫条件下的相互作用关系。通过优化嗜盐四联球菌提前培养时间、共培养时间和共培养方式，构建了嗜盐四联球菌和鲁氏酵母菌直接共培养和间接共培养体系；考察了嗜盐四联球菌胞内外组分对鲁氏酵母菌耐盐性能的影响；分析了两株菌在共培养和单独培养条件下菌株生理和代谢特征，全面阐释了嗜盐四联球菌和鲁氏酵母菌在高盐胁迫条件下相互作用的生理机制；同时，研究还发现，共培养能显著提高鲁氏酵母菌对环境胁迫的耐受性。在此基础上，提出了基于生化工程和交互保护提高嗜盐四联球菌和鲁氏酵母菌抗逆性能的方法。本项目的研究结果有助于深入解析传统发酵食品中群体微生物的酿造机制和风味形成机理，同时为进一步强化其在高盐环境中的发酵性能奠定理论基础。