The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.

中文翻译：

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揭示黄酒中乳酸菌的代谢行为和种间相互作用模式


乳酸菌 (LAB) 的合成群落在食品工业中通常用于控制产品特性。然而，各种 LAB 类型之间的代谢差异所导致的中间相互作用和生态稳定性仍然知之甚少。我们的目的是基于微生物演替分析黄酒中单一和组合乳酸菌的代谢行为。观察到专性异质发酵 LAB 在预发酵中占主导地位以及同质发酵 LAB 在主发酵中占主导地位的三阶段演替模式。兼性异质发酵 LAB 表现出显着的增长。成对共培养交互显示出 63.5% 的正交互、34.4% 的负交互和 2.1% 的中性交互，形成非传递和传递竞争模式。非传递竞争性组合通过氨基酸（主要是天冬氨酸、谷氨酰胺和丝氨酸）交叉喂养和乳酸解毒表现出超过 200 代的稳定性，这也显示出控制生物胺和开发 LAB 发酵剂培养物的潜力。我们的研究结果提供了对 LAB 交互网络的机制基础的见解。