Abstract：
This research paper focuses on the application of the \"Design-Build-Test-Learn\" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods.
摘要：
本研究论文的重点是“设计-构建-测试-学习”框架在设计和评估合成微生物群落中的应用，旨在研究乳酸菌（LAB）相互作用和适应性对中国米酒（CRW）中生物胺（BA）形成的影响。该研究揭示了LAB的组装模型与CRW中BAs的积累之间的密切关系，在产生胺和不产生胺的LAB之间观察到多种相互作用，包括共生主义，amensalism,和竞争。发现产生胺的LAB之间的共生关系通过氨基酸的代谢交叉喂养来促进BA的积累。此外，高阶互动社区旨在有效调节BAs的形成。例如,植物乳杆菌（ACBC271）的干扰导致产生胺的LAB活力的消除，导致BA总量减少22%(不超过43.54毫克/升)。社区动力学模型的模拟进一步表明，具有定量社会互动的LAB可以通过健身竞争和代谢干扰来预测BAs生成的波动，从而有效地控制CRW中的LAB积累。总的来说,这项研究为传统发酵生态系统中微生物群落内复杂的相互作用网络提供了有价值的见解。还提出了一种新的发酵食品中氮食品安全因素的质量控制方法。
