beat365在线体育

报告专家：Michael G. G?NZLE 教授

单位：University of Alberta, Canada

报告时间：2026年06月04日（星期四）上午10：00 ~ 11：30

地点：beat365亚洲版202教室

联系人：尚楠（nshang@cau.edu.cn）

欢迎各位老师、同学踊跃参加!

专家简介：

Michael G?nzle，加拿大皇家科招乎app院士（Fellow of the Academy of Science the Royal Society of Canada）、阿尔伯塔大学教授、加拿大食品微生物与益生菌研究主席（Tier1），国际权威的食品微生物专家。长期致力于乳酸菌的功能特性、食品微生物安全、新型非热保藏方法、肠道微生态等方面的研究。发表论文340余篇，被引用超过32,000次（H指数95），2021-2024连续入选全球高被引科学家。担任德国慕尼黑工业大学、芬兰赫尔辛基大学、瑞士苏黎世联邦理beat365亚洲版、爱尔兰科克大学、新西兰奥克兰大学、加拿大英属哥伦比亚大学等多所全球著名高校的博士学位评审委员会外审专家；担任Applied and Environmental Microbiology、Food Microbiology、International Journal of Food Microbiology、Frontiers in Food Microbiology等期刊的主编或编委。。

报告简介：

The assembly of microbial communities in food fermentations is dependent on the substrate, the fermentation conditions, and whether the fermentation is controlled by back-slopping or not. The assembly of microbial communities in spontaneous fermentation of plant foods including sauerkraut and spontaneous sourdoughs is limited by dispersal, i.e. which microorganisms are present in the raw material, and selection. A characteristic succession of communities is observed that starts with Enterobacteriaceae, the most abundant facultative anaerobes associated with plants, continues with Lactococcus, Leuconostoc and Weissella species and reaches temporary stability after Lactiplantibacillus plantarum with Levilactobacillus brevis or Limosilactobacillus fermentum become dominant. The initial cell count of lactic acid bacteria on plants is below 1 CFU/g, i.e. micro-scale fermentations allow control of the microbial communities.

In fermentations that are controlled by back-slopping, which includes most sourdoughs, yogurt and mesophilic dairy fermentations, dispersal limitation is eliminated and the microbial communities are shaped by selection and speciation. Bakers that maintain sourdough as sole leavening agent manage the sourdough to maximize CO2 production and, consequently, the microbial growth rate, consequently selecting for microorganisms that grow fastest in wheat or rye sourdoughs. Irrespective of the specific fermentation parameters, a majority of bakeries that maintain sourdough as sole leavening agent bake with Fructilactobacillus sanfranciscensis as dominant bacterium in the sourdoughs. The population structure of Fl. sanfranciscensis documents that all current sourdoughs are populated with clonal strains that are likely offspring of an insect-associated Fructilactobacillus that was domesticated several thousand years ago.

The population structure of Lactococcus lactis and Lactobacillus delbrueckii also implies that the subspecies Lc. lactis subsp. lactis and L. delbrueckii subsp. bulgaricus were also domesticated over thousands of years of continuous back-slopping. The domesticated clades also exhibit physiological adaptation to dairy substrates as documented by an effective metabolism of lactose and the loss of metabolic functions that relate to metabolism of sugars and glycosylated phytochemicals in plants.

In conclusion, community assembly in food fermentations is in many cases predictable and based on the substrate, fermentation management of the as well as the technological aim of fermentation. Current data is insufficient, though, to predict the stability of reconstituted microbial communities in novel applications.