铁基微生物相互作用:铁代谢在奶酪生态系统中的作用。

IF 2.7 3区 生物学 Q3 MICROBIOLOGY
Journal of Bacteriology Pub Date : 2025-05-22 Epub Date: 2025-04-16 DOI:10.1128/jb.00539-24
Rina Mekuli, Mahtab Shoukat, Eric Dugat-Bony, Pascal Bonnarme, Sophie Landaud, Dominique Swennen, Vincent Hervé
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引用次数: 0

摘要

铁参与各种微生物代谢和相互作用,是大多数微生物必需的微量营养素。这篇综述的重点是奶酪生态系统,其中铁是稀疏的(根据文献调查,中位浓度为2.9 mg/kg),并且由于奶酪基质中存在各种金属结合剂,生物利用度有限。奶酪微生物通过生产和/或进口铁特异性螯合剂铁载体来克服铁的低生物利用度。我们介绍了这些铁载体及其特定的转运体,它们在生态相互作用和微生物代谢中起着关键作用。我们讨论了铁对奶酪中存在和相互作用的所有主要分类群(真菌、细菌和病毒)和功能群(发酵剂、成熟微生物和病原体)的影响,从群落到个体水平。我们描述了奶酪成熟微生物利用铁的方式以及铁限制对主要代谢途径的影响,包括三羧酸(TCA)循环和氨基酸生物合成。奶酪生态系统是一个相关的原位模型,可以提高我们对铁生物化学及其在微生物-微生物相互作用中的假定作用的理解。然而,这篇综述强调了我们从基础生态学和生物化学角度到应用微生物学角度对铁在奶酪中的作用的理解的关键空白,这对奶酪的质量、安全性和感官特性具有更广泛的意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.

Iron is involved in various microbial metabolisms and interactions and is an essential micronutrient for most microorganisms. This review focuses on the cheese ecosystem, in which iron is sparse (median concentration of 2.9 mg/kg based on a literature survey) and of limited bioavailability due to the presence of various metal-binding agents in the cheese matrix. Cheese microorganisms overcome this low bioavailability of iron by producing and/or importing ferric iron-specific chelators called siderophores. We introduce these siderophores and their specific transporters, which play a key role in ecological interactions and microbial metabolism. We discuss the impact of iron on all the major taxa (fungi, bacteria, and viruses) and functional groups (starters, ripening microorganisms, and pathogens) present and interacting in cheese, from the community to individual levels. We describe the ways in which cheese-ripening microorganisms use iron and the effects of iron limitation on major metabolic pathways, including the tricarboxylic acid (TCA) cycle and amino-acid biosynthesis. The cheese ecosystem is a relevant in situ model for improving our understanding of iron biochemistry and its putative role in microbe-microbe interactions. Yet, this review highlights critical gaps in our understanding of iron's role in cheese from fundamental ecological and biochemical perspectives to applied microbiology, with broader implications for the quality, safety, and organoleptic properties of cheese.

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来源期刊
Journal of Bacteriology
Journal of Bacteriology 生物-微生物学
CiteScore
6.10
自引率
9.40%
发文量
324
审稿时长
1.3 months
期刊介绍: The Journal of Bacteriology (JB) publishes research articles that probe fundamental processes in bacteria, archaea and their viruses, and the molecular mechanisms by which they interact with each other and with their hosts and their environments.
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