应用古DNA技术探究发酵微生物的适应、演化和驯化历史

doi:10.16288/j.yczz.22-057

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

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. 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
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

Zequan Zheng^1,^2,³(), Qiaomei Fu^1,^2,³, Yichen Liu¹()

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 Published:2022-05-20 Online:2022-04-19
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/Abstract

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

郑泽权, 付巧妹, 刘逸宸. 应用古DNA技术探究发酵微生物的适应、演化和驯化历史[J]. 遗传, 2022, 44(5): 414-423.

Zequan Zheng, Qiaomei Fu, Yichen Liu. Exploration of adaptation, evolution and domestication of fermentation microorganisms by applying ancient DNA technology[J]. Hereditas(Beijing), 2022, 44(5): 414-423.

图/表 2

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发酵食品类别	食品举例	考古发现或文献记载的最早生产地点和时间	参考文献
乳制品	各类酸奶和乳酪,如Dahi、Kefir、Kumys等	西亚地区,约公元前6000年	[3]
谷物和豆制品	各类面包、发酵面饼,以及酱油、味噌等	东亚地区,约公元前1000年	[5]
植物根茎制品	Gari、Fufu等非洲地区传统食品	-	-
果蔬制品	酒精饮料,以及Sauerkraut、Kimchi等一些腌制蔬菜	中国,约公元前7000年	[2]
鱼制品	鱼露、鱼酱和一些腌制鱼	欧洲地区,公元前500年至公元500年	[6]
肉制品	一些腌制肉(猪肉、牛肉等)和香肠	中国,约公年前1500年	[7]

应用古DNA技术探究发酵微生物的适应、演化和驯化历史

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

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