阐明辣椒发酵过程中微生物群落演替的驱动机制有助于建立高效的发酵调控策略。本研究利用三代高通量测序技术,微生物共现网络分析,和随机森林分析揭示辣椒发酵过程中微生物群落演替过程和驱动机制。结果表明,微生物之间的正相关大于负相关,正相关比例为60%,51.03%,细菌和细菌之间有71.43%,真菌和真菌,还有尖头辣椒中的细菌和真菌,和69.23%,54.93%,竹达厂辣椒占79.44%,分别。微生物相互作用,主要是在希腊的Weissella,植物乳杆菌,Hanseniassporaopuntiae,和Kazachstaniahumillis,可以驱动细菌和真菌群落的演替。值得注意的是,两种辣椒发酵过程中的细菌群落演替相似,显示了从假肠列菌的转变,乳酸乳球菌,甘草、希腊香肠和植物乳杆菌。然而,两种发酵辣椒中的真菌群落演替存在显着差异,差异生物标志物是地霉病菌和腐殖质。辣椒品种带来的原生微生物组成和固有成分的差异导致了不同的内源环境变化,主要是果糖,苹果酸,和柠檬酸。此外,内源性环境因素也可以驱动微生物群落演替,琥珀酸,乳酸,苹果酸是细菌群落演替的主要潜在驱动因素,而果糖,葡萄糖,和琥珀酸是真菌群落演替的主要驱动因素。这些结果将为通过原料组合控制发酵过程提供见解,环境参数的优化,和微生物相互作用。
Elucidating the driving mechanism of microbial community succession during pepper fermentation contributes to establishing efficient fermentation regulation strategies. This study utilized three-generation high-throughput sequencing technology, microbial co-occurrence network analysis, and random forest analysis to reveal microbial community succession processes and driving mechanisms during pepper fermentation. The results showed that more positive correlations than negative correlations were observed among microorganisms, with positive correlation proportions of 60 %, 51.03 %, and 71.43 % between bacteria and bacteria, fungi and fungi, and bacteria and fungi in sipingtou peppers, and 69.23 %, 54.93 %, and 79.44 % in zhudachang peppers, respectively. Microbial interactions, mainly among
Weissella hellenica, Lactobacillus plantarum, Hanseniaspora opuntiae, and Kazachstania humillis, could drive bacterial and fungal community succession. Notably, the bacterial community successions during the fermentation of two peppers were similar, showing the transition from Leuconostoc pseudomesenteroides, Lactococcus lactis,
Weissella ghanensis to
Weissella hellenica and Lactobacillus plantarum. However, the fungal community successions in the two fermented peppers differed significantly, and the differential biomarkers were Dipodascus geotrichum and Kazachstania humillis. Differences in autochthonous microbial composition and inherent constituents brought by pepper varieties resulted in different endogenous environmental changes, mainly in fructose, malic acid, and citric acid. Furthermore, endogenous environmental factors could also drive microbial community succession, with succinic acid, lactic acid, and malic acid being the main potential drivers of bacterial community succession, whereas fructose, glucose, and succinic acid were the main drivers of fungal community succession. These results will provide insights into controlling fermentation processes by raw material combinations, optimization of environmental parameters, and microbial interactions.