开菲尔牛奶,以其高营养价值和健康益处而闻名,传统上是通过用开菲尔谷物发酵牛奶来生产的。这些谷物是乳酸菌的复杂共生群落,乙酸细菌,酵母,和其他微生物。然而,这些微生物群落中复杂的共存机制仍然是个谜,在预测其生物学和功能特性方面提出了挑战。这种不确定性通常会导致开菲尔牛奶质量和安全性的变化。这篇综述深入研究了开菲尔谷物的独特结构特征,特别是它们独特的空心结构。我们提出了关于它们形成的假设,这似乎受到社区成员及其联盟的聚集行为的影响。在开菲尔牛奶中,系统的定植过程是由代谢物释放驱动的,协调生态位的时空重排。我们特别强调开菲尔微生物群落内的动态时空变化。空间上,我们观察到晶粒结构内不同位置的物种形态和分布的变化。暂时,这篇综述强调了微生物群落的演替模式,揭示了他们不断发展的互动。此外,我们探索了形成稳定群落组成的生态机制。这些微生物中合作和竞争物种的相互作用确保了动态平衡,为社区的丰富和稳定做出贡献。在开菲尔社区,竞争性物种促进多样性和稳定性,而合作物种支持互惠共生。通过加深我们对这些复杂微生物群落行为的理解,我们可以为未来食品发酵过程中发酵剂培养物的开发和多样化铺平道路。
Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk\'s quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community\'s richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes.