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

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.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。.