生物热对传统固态发酵菌群演替及其代谢影响的研究进展

Effect of bio-heat on microbial succession and metabolism in traditional solid-state fermentation：a review

摘要:

解析传统固态发酵中产生的生物热对微生物菌群代谢的影响，是认识发酵机制、调控发酵过程、保证发酵效率的关键之一。固态发酵过程中，微生物菌群代谢活动所产生的生物热及传热效率低等问题引起微环境温度升高，进而影响微生物的生长与代谢。然而，关于传统固态发酵微生物受生物热的影响及其适应机制仍不明晰。因此，本文以传统固态发酵体系为研究对象，阐述持续生物热介导的高温对固态发酵过程中微生物群落演替和代谢功能的影响，并提出复杂群落中具有多层次调控微生物代谢以适应高温环境的方式，主要从微生物群体与个体层面介绍可能存在的耐热机制。了解生物热对传统固态发酵微生物的影响及潜在的耐热机制，有助于靶向调控发酵过程、强化高温发酵等，以满足未来的工业化需求。

Abstract:

Revealing the influence of bio-heat generated in traditional solid-state fermentation on the microbial metabolism is the key to understanding the fermentation mechanism, regulating the fermentation process, and ensuring the fermentation efficiency. In the solid-state fermentation process, the bio-heat generated from the microbial metabolic activities and the low heat transfer efficiency of the fermentation substrate causes the increase in fermentation temperature, which affects the growth and metabolism of microorganisms. However, the effect of bio-heat on the microorganisms in traditional solid-state fermentation and the adaptation mechanism of microorganisms remain unclear. We expounded the effect of high temperature mediated by continuous bio-heat on the microbial succession and metabolism in the traditional solid-state fermentation process. Furthermore, we proposed that the complex community regulate microbial metabolism at multiple levels (community level and individual level) to adapt to the high-temperature environment. Understanding the impact of bio-heat on the microorganisms in traditional solid-state fermentation and the potential heat-resistance mechanisms will facilitate the targeted regulation of fermentation process and improve the production of high-temperature fermentation to meet the needs of industrialization.