新疆哈萨克族传统风干肉中真菌多样性分析  

Diversity of fungus in traditional air-dried meat of Xinjiang Kazakh

作　　者：王俊钢[1,2] 李宇辉[1,2] 刘成江[1,2] 郭安民[1,2] 岳建平 WANG Jungang;LI Yuhui;LIU Chengjiang;GUO Anmin;YUE Janping(Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China;Key Laboratory of Agro-Products Processing,XinJiang Academy of Agricultural And Reclamation Science,Shihezi 832000,China;Emin County Xinda Tongchuang Biological Engineering limited liability company,Emin 834699,China)

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子832000 [2]农产品加工重点实验室(新疆农垦科学院),新疆石河子832000 [3]额敏县新大同创生物工程有限责任公司,新疆额敏834699

出　　处：《食品与发酵工业》2021年第1期35-42,共8页Food and Fermentation Industries

基　　金：国家自然基金项目(31860437);新疆生产建设兵团科技创新人才计划项目(2020CB024)。

摘　　要：为明确新疆哈萨克族传统风干肉中真菌结构组成,采用Illumina MiSeq高通量测序技术对新疆传统风干肉样品中真菌内转录间隔区(internal transcribed spacer,ITS1)基因序列进行分析,比较新疆北疆地区不同来源风干肉中真菌群落结构组成,并对其进行差异性分析。结果表明,4个组26份样品共获得了1 936 392对有效的基因序列条带,371个运算分类单位(operational taxonomic unit,OTU),其中4组共有的OTU数目为84个,26份样品中共有的OTU数目仅为13个。真菌属水平检测结果表明,假丝酵母属(Candida) 30. 09%、Mrakia 16. 26%、德巴利酵母属(Debaryomyces) 11. 14%、球腔菌属(Mycosphaere) 6. 37%、青霉属(Penicillium) 4. 23%、曲霉属(Aspergillus) 2. 39%、Mrakiella 2. 88%、Naganishia 1. 71%和维希尼克氏酵母(Vishniacozyma) 1. 55%为优势菌群。新疆传统风干肉中真菌菌群具有丰富的多样性,且大部分菌群对肉的发酵起到积极作用,高通量测序技术能够很好地对传统风干肉中真菌多样性监测。The aim of this study was to elucidate the structure of fungi in traditional dried meat of Kazak nationality in Xinjiang,the gene sequences of internal transcribed spacer 1(ITS1)of fungi in traditional dried meat samples of Xinjiang were analyzed by IlluminaMiSeq high-throughput sequencing technology.The results showed that a total of 1936392 gene sequence bands were obtained from 26 samples in four groups,and 371 operational taxonomic unit(OTU)numbers were obtained.The total number of OTU in four groups was 84,and the total number of OTU in 26 samples was only 13.The dominant fungi at genus level were Candida 30.09%,Mrakia 16.26%,Debaryomyces 11.14%,Mycosphaere 6.37%,Penicillium 4.23%,Aspergillus 2.39%,Mrakiella 2.88%,Naganishia 1.71%and Vishniacozyma 1.55%.At the level of phylum classification,the structure of fungal flora in air-dried meat was similar to that of soil,air,and water.At the genus level,Candida,Debaryomyces and Aspergillus had developed into dominant bacteria.These fungi could produce proteases and lipases,which are critical to the quality of meat products during fermentation.The fungal flora in Xinjiang traditional air-dried meat is rich in diversity,and most of them play a positive role in meat fermentation.High-throughput sequencing technology can monitor the fungal diversity in traditional air-dried meat.

关 键 词：传统风干肉 真菌多样性 高通量测序 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]