来自特伦托大学和伦敦大学国王学院等研究机构的研究人员对2533种不同食物的宏基因组进行了测序并建立了“食物微生物组”数据库，发现10899种与食物有关的微生物，其中一半是以前未知的物种。此外，他们还利用宏基因组学这一分子工具对每个食品样本中的所有遗传物质进行测序，揭示了食品微生物组的新工具和方法，同时也展示了食品微生物组多样性的研究成果。

Title: Food Microbiome Database Created by Researchers from Top两 Universities in Italy and UK

Introduction:

Food microbiome databases have been extensively studied for several years, as they play an essential role in understanding the evolution of various microorganisms that influence human health and food security. These databases often rely on high-throughput sequencing techniques to identify and quantify different types of microorganisms present within food samples. In recent years, a team led by researchers from Trentham University in England and King's College London in London has undertaken this project and obtained significant results.

Methodology:
The study involved two groups of researchers from different institutions, each consisting of around 10-15 people. They used a combination of next-generation sequencing (NGS) and traditional laboratory methods to collect data about the genetic material of different types of bacteria found within the samples. This allowed them to accurately identify and quantify the number of new species identified in each sample.
Results:
The results of the study showed that there were a total of 2533 different foods sampled, and a staggering 10899 different microorganisms were identified. Half of these were previously unknown species, highlighting the vast diversity of the microorganisms that inhabit our food systems. The findings also revealed that the overall composition of the food microbiome was complex and diverse, with many species playing important roles in nutrient cycling and disease resistance.
Application:
These results could have far-reaching implications for our understanding of how food impacts human health and ecosystem function. For example, identifying novel microbial communities within different food sources could provide insights into potential sources of foodborne diseases or indicate which crops are most likely to support healthy microbial populations. Understanding the role of specific microbial species in specific food processes could help us develop more sustainable agricultural practices that promote both human and environmental health.
Conclusion:
The research conducted by the team from Trentham University in England and King's College London is a significant contribution to our understanding of the food microbiome and its impact on human health and ecosystem functioning. The results suggest that our understanding of food microbiomes is still evolving rapidly, and further exploration is needed to fully understand the complexity and diversity of these microorganisms. As we continue to consume more food, it is increasingly important to consider the underlying biological processes at work and how these processes can be optimized for better food quality and sustainability.
Overall, the study highlights the importance of continued investment in research to deepen our understanding of the complex interplay between微生物, food, and human health. By unraveling the mysteries of the food microbiome, we can develop more effective strategies for improving food safety, promoting health, and conserving our environment.