遗传 ›› 2022, Vol. 44 ›› Issue (5): 414-423.doi: 10.16288/j.yczz.22-057

• 综述 • 上一篇    下一篇

应用古DNA技术探究发酵微生物的适应、演化和驯化历史

郑泽权1,2,3(), 付巧妹1,2,3, 刘逸宸1()   

  1. 1. 中国科学院古脊椎动物与古人类研究所,中国科学院脊椎动物演化与人类起源重点实验室,北京 100044
    2. 中国科学院大学,北京 100049
    3. 中国科学院生物演化与环境卓越创新中心,北京 100044
  • 收稿日期:2022-03-06 修回日期:2022-04-10 出版日期:2022-05-20 发布日期:2022-04-19
  • 通讯作者: 刘逸宸 E-mail:zhengzequqn18@mails.ucas.ac.cn;yichen.liu@ivpp.ac.cn
  • 作者简介:郑泽权,在读硕士研究生,专业方向:古基因组学。E-mail: zhengzequqn18@mails.ucas.ac.cn
  • 基金资助:
    国家自然科学基金项目编号(41925009);中国科学院及财政部基金项目编号资助(YSBR-019,XDB26000000);中国科学院及财政部基金项目编号资助(XDB26000000)

Exploration of adaptation, evolution and domestication of fermentation microorganisms by applying ancient DNA technology

Zheng Zequan1,2,3(), Fu Qiaomei1,2,3, Liu Yichen1()   

  1. 1. Key Laboratory of Vertebrate Evolution and Human Origins of Chinese Academy of Sciences, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences, Beijing 100044, China
    2. University of Chinese Academy of Sciences, Beijing 100049, China
    3. CAS Center for Excellence in Life and Paleoenvironment, Beijing 100044, China
  • Received:2022-03-06 Revised:2022-04-10 Online:2022-05-20 Published:2022-04-19
  • Contact: Liu Yichen E-mail:zhengzequqn18@mails.ucas.ac.cn;yichen.liu@ivpp.ac.cn
  • Supported by:
    Supported by the National Natural Science Foundation of China(41925009);Chinese Academy of Sciences, and the Ministry of Finance of the People's Republic of China Nos(YSBR-019,XDB26000000);Chinese Academy of Sciences, and the Ministry of Finance of the People's Republic of China Nos(XDB26000000)

摘要:

发酵生产是人类最原始的对微生物的应用和实践,在人类历史上具有重要意义。然而,由于分子证据的匮乏,人类发酵生产的演变历程及相关发酵微生物的演化和驯化历史尚不清楚。本文以目前最常见的两类发酵食品——酒及发酵乳品为例介绍了发酵食品考古和相关发酵微生物的演化和驯化研究,以及古微生物学和发酵古微生物的研究现状,并讨论了将微生物古DNA技术应用于古代发酵微生物研究的可行性和难点,展示了古DNA捕获技术在本领域的应用潜力,为发酵微生物演化研究提供了新的思路和方法。

关键词: 发酵, 微生物, 古DNA, 演化

Abstract:

Fermentation production is the most primitive application of microorganisms by humans, which is of great significance in human history. However, due to the lack of molecular evidence, the history of human fermentation production and the evolution and domestication of fermentation microorganisms remain to be further investigated. Taking wine and fermented dairy, the two most common types of fermented foods as examples, we introduce the archaeology evidence of fermented foods and the evolution and domestication of fermented microorganisms, introduce the research status of paleomicrobiology and fermented paleomicroorganisms, and explore the feasibility and challenges of the research of ancient fermented microorganisms applying microbial ancient DNA technology, as well as the application potential of ancient DNA capture technology in this field.

Key words: fermentation, microorganism, ancient DNA, evolution