Čarobni svet mikrobiote viskija

Ajda PRISTAVEC, Simon KOREN, Barbara JERŠEK, Anja VERONOVSKI, Leon KOROŠEC, Miha KOVAČ, Minka KOVAČ, Nataša TOPLAK

Povzetek


Raziskave raznovrstnosti mikrobiote številnih okolij so vse pogosteje izvedene s kombiniranjem naslednje generacije sekvenciranja in metagenomskih metod. V naši študiji smo se osredotočili na nenavadno okolje za rast mikroorganizmov, in sicer pozabljeno steklenico Scotch viskija. Viski je svetovno poznana  in priljubljena žgana pijača, ki je tradicionalno proizvedena v več korakih od pridobivanja ječmenovega slada, fermentacije v alkoholno sladico in destilacije, ki ji sledi vsaj 3 leta trajajoče staranje v hrastovih sodih in končna filtracija. Za fermentacijo so mikroorganizmi nujno potrebni. V naši raziskavi so nas predvsem zanimale potencialne mikrobiološke in kemijske spremembe, ki so se zgodite tekom let, ko je bila pozabljena, pol prazna steklenica odprta. Ugotovili smo, da je preživelo le zelo malo število aerobnih mezofilnih bakterij. Koncentracija etanola se je zmanjšala iz začetnih 40 % na približno 30 %. Metagenomska analiza je razkrila veliko in raznovrstno mikrobno skupnost, ki je živela v pozabljenem viskiju. Med najpogostejšimi mikroorganizmi so bili člani običajne človeške mikrobiote, nekaj potencialno patogenih bakterij kot tudi kvarljivcev hrane, na primer bakterije rodu Pseudomonas. Presenetljivo smo potrdili prisotnost tudi nezanemarljivega število tipično okoljskih vrst.


Ključne besede


viski; metagenomika; bakterije

Celotno besedilo:

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Literatura


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DOI: http://dx.doi.org/10.14720/aas.2020.116.2.1692

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