Abstract：
The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.
摘要：
乳酸菌(LAB)的合成群落通常在食品工业中用于操纵产品特性。然而,由于各种LAB类型之间的代谢差异而导致的中间相互作用和生态稳定性仍然知之甚少。基于微生物演替分析中国黄酒中单株和复合乳酸菌的代谢行为。观察到三个阶段的演替模式，其中专性异发酵LAB主导了主要发酵中的优选和同型发酵LAB。兼性异发酵LAB表现出显着的增长。成对共培养相互作用显示63.5%阳性，34.4%阴性，和2.1%的中性相互作用，形成非传递性和传递性竞争模式。非传递性竞争性组合通过氨基酸(主要是天冬氨酸，谷氨酰胺,和丝氨酸）交叉喂食和乳酸解毒，这也显示了控制生物胺和开发LAB发酵剂培养物的潜力。我们的发现为LAB交互网络的机械基础提供了见解。
