山西老陈醋大曲真菌群落结构及多样性分析  

Analysis of Fungal Community Structure and Diversity in Daqu from Shanxi Aged Vinegar

作　　者：陈旭峰 刘丹彤 王佳丽 魏莎莎[1,2] 许女 Chen Xufeng;Liu Dantong;Wang Jiali;Wei Shasha;Xu Nü(Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau,Taigu 030801,Shanxi;College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi)

机构地区：[1]黄土高原特色作物优质高效生产省部共建协同创新中心,山西太谷030801 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2021年第10期206-214,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：黄土高原特色作物优质高效生产省部共建协同创新中心基金项目(SBGJXTZX-03-01);山西省重点研发计划项目(201903D221037)。

摘　　要：为分析山西老陈醋大曲真菌群落结构及多样性,提取山西老陈醋成熟大曲样品总DNA,应用Illumina MiSeq高通量测序技术结合真菌ITS序列分析大曲真菌群落结构和多样性。结果表明:大曲中的真菌种类丰富,包括:子囊菌门、担子菌门和接合菌门,其中子囊菌门为优势菌门,占大曲总真菌的94.74%,担子菌门和接合菌门仅2.70%和2.51%。山西老陈醋成熟大曲在属水平上共检测到26种真菌,主要真菌为假丝酵母菌属(35.24%)、威克汉姆酵母属(11.11%)、曲霉属(27.57%)、链格孢霉属(9.34%)、酿酒酵母菌属(2.11%)、隐球酵母属(1.13%)、横梗霉属(1.14%)和根霉属(1.04%)。本研究结果反映山西老陈醋大曲真菌群落多样性,对揭示山西老陈醋的发酵机理具有一定的参考价值。In order to analyze the fungal communities structures and diversity in Shanxi aged vinegar Daqu, the total DNAs of the mature Daqu sample were extracted. And the Illumina MiSeq high-throughput sequencing technology combined with the fungal ITS sequence was used to analyze the fungal community structure and diversity of the Daqu. The results showed that, the fungus in Daqu were rich, including Ascomycota, Basidiomycota, and Zygomycota at phyla level. Ascomycota was dominant phylum, and its abundance was 94.74%. The proportion of Basidiomycota and Zygomycota were 2.70% and 2.51%, respectively. A total of 26 fungi were detected at a genus level in the mature Daqu from Shanxi aged vinegar. The main fungi were Candida(35.24%), Wickerhamomyces(11.11%), Aspergillus(27.57%), Alternaria(9.34%), Saccharomyces(2.11%), Cryptococcus(1.13%), Lichtheimia(1.14%) and Rhizopus(1.04%). These results not only systematically reflected the diversity of fungal communities of Shanxi aged vinegar Daqu, but also were valuable for revealing the fermentation mechanism of Shanxi aged vinegar.

关 键 词：山西老陈醋 大曲 真菌群落结构 

分 类 号：TS264.22[轻工技术与工程—发酵工程]