小分子信号调控的种群间相互作用的传统发酵食品群落构建机理的研究

项目名称： 小分子信号调控的种群间相互作用的传统发酵食品群落构建机理的研究

项目编号： No.31671833

项目类型： 面上项目

立项/批准年度： 2017

项目学科： 农业科学

项目作者： 周荣清

作者单位： 四川大学

项目金额： 25万元

中文摘要： 我国传统发酵酱油生产涉及的微生物群落是在极端环境下长期驯化形成的，而且在其生产过程中，其微环境条件又是有规律地变化，致使其群落周期性交替。本项目基于多相分析检测技术，采用各种扰动策略（隔离共培、营养互养）研究群落变化规律。从群落生理学、系统生物学方面了解菌群相互作用的生理生态性质、认识其关键代谢组分、途径、节点及关键酶及代谢调节特征。探讨代谢物组中具有信号功能组分参与的种群相互作用调控的群落构成、生态功能化形成及共进化的机理。揭示群落代谢调控与挥发性组分的相关性。研究结果为我国传统发酵食品微生物生态学的工程化奠定理论基础。同时，其研究方法也有助微生物生态学理论的发展。

中文关键词： 多样性；共生；群体感应；互作

英文摘要： The microbial communities of traditional soysauce fermentation process were formed by long-term acclimating under extreme environments condition. And then, the niches changed regularly resulted in the periodic succession of the community composition during the process. The communities perturbed via a variety of patterns such as cross-feeding, co-culture in isolated set et al are characterized based on polyphase analyzing technology. It will be investigated according to the feature of their physiological and ecological characteristics that the interspecies interactions among communities drive the change of the key components, pathways, nodes as well as key enzymes and metabolic regulation by the aspects of community physiology and system biology. It is explored that the mechanism of the community constituted, ecological function formed and co-evolution driven by regulating of interspecies interaction via the signal molecular in the metabolic constituents. Correlation between metabolic regulation and volatile components synthesized by the community is understood. The results obtained will lay a theoretical foundation for the engineering of the distinctive community in Chinese traditional fermentation food process. At the same time, the research methods also help the development of microbial ecology theory.

英文关键词： diversity ;symbiosis;Quorum sensing; interspecies interaction