发酵食品中噬菌体多样性、辅助代谢功能及宿主互作研究进展  

Research Progress on Phage Diversity,Auxiliary Metabolic Functions and Host Interactions in Fermented Foods

作　　者：戚少含 谭贵良 陈穗 李向丽[4] 李琳[2] 赵力超[1] 董修涛 QI Shaohan;TAN Guiliang;CHEN Sui;LI Xiangli;LI Lin;ZHAO Lichao;DONG Xiutao(College of Food Science,South China Agricultural University,Guangzhou 510642,China;University of Electronic Science and Technology of China,Zhongshan Institute,Zhongshan 528402,China;Zhuhai College of Science and Technology,Zhuhai 519040,China;Zhongshan Torch Polytechnic,Zhongshan 528436,China;Guangdong Chubang Foods Co.Ltd.,Yangjiang 529500,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]电子科技大学中山学院,广东中山528402 [3]珠海科技学院,广东珠海519040 [4]中山火炬职业技术学院,广东中山528436 [5]广东厨邦食品有限公司,广东阳江529500

出　　处：《食品科学》2024年第22期300-310,共11页Food Science

基　　金：广东省自然科学基金面上项目(2022A1515012158);广东省教育厅重点项目(2021ZDZX4072,2021KCXTD070);中山市社会公益重大项目(2020B2010);广东省教学质量与教学改革工程建设项目(SJD202001);广东省“大专项+任务清单”专项(SDZX2023025)。

摘　　要：噬菌体是地球上多样性最高和最丰富的生物实体。近年来,随着高通量测序技术的不断发展,人们对各种生境中噬菌体组成和功能的研究日渐增多,发酵食品中噬菌体组的研究也越来越受到关注。发酵食品中的噬菌体通过裂解循环和溶原循环两个生命周期与细菌宿主之间发生相互作用、扮演重要生态角色,影响微生物群落结构演替。噬菌体也具有潜在辅助代谢功能,并在一定程度上影响发酵食品风味物质形成。本文对发酵食品噬菌体研究现状和热点进行了综述,重点介绍了发酵食品中噬菌体组成及多样性、噬菌体基因组DNA提取方法、辅助代谢功能以及噬菌体与宿主相互作用及机制(如规律间隔成簇短回文重复序列、结合受体),最后对发酵食品领域噬菌体研究未来发展方向作出了展望,以期为噬菌体在发酵食品领域的进一步研究和应用提供参考。Phages are the most diverse and abundant biological entities on earth.In recent years,the proliferation of highthroughput sequencing technology has led to a surge in research on the composition and functions of phages in diverse ecological niches.Particularly,phages in fermented foods have been receiving increasing attention from researchers,which interact with their bacterial hosts through the lytic and lysogenic life cycles,playing important ecological roles and influencing the succession of microbial communities.Additionally,phages also exhibit potential auxiliary metabolic functions,which in turn affects the formation of flavor substances in fermented foods to a certain extent.This paper provides a comprehensive review of the present status and hot topics of research on phages in fermented foods,with a specific focus on the composition,diversity,genomic DNA extraction techniques and auxiliary metabolic functions of phages as well as their interactions with the host and the underlying mechanism(e.g.,clustered regularly interspaced short palindromic repeats(CRISPR)and binding receptors).Finally,this review concludes with a discussion of future research directions,aiming to provide a reference for further research and application of phages in fermented foods.

关 键 词：噬菌体 多样性 辅助代谢功能 相互作用 宿主 发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]