抹茶加工不同阶段中真菌多样性变化分析  

Fungi Diversity Analysis during Different Matcha Processing Stages

作　　者：蒋玉兰[1,2] 徐海霞 朱跃进 刘志荣[3] 吕杨俊 潘俊娴 叶丽伟 王霈菲[1,2] 张士康 JIANG Yu-lan;XU Hai-xia;ZHU Yue-jin;LIU Zhi-rong;LYU Yang-jun;PAN Jun-xian;YE Li-wei;WANG Pei-fei;ZHANG Shi-kang(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China;Shaoxing Royal Tea Village Co.,Ltd.,Shaoxing 312037,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]绍兴御茶村茶业有限公司,浙江绍兴312037

出　　处：《中国茶叶加工》2023年第1期69-76,共8页China Tea Processing

基　　金：浙江省“三农六方”科技协作计划项目(2021SNLF015)。

摘　　要：为了解抹茶加工过程中真菌多样性变化情况,以抹茶加工过程中茶叶的三个典型状态在制品茶鲜叶(X组)、碾茶(N组)和抹茶(F组)为研究对象,采用ITS序列检测分析真菌多样性情况。结果表明X组、N组和F组30个样品中共检测出876916条有效序列,各组真菌ASVs数目分别为399个、920个和1179个,各组特有ASVs数目分别为212个、476个和713个,三组共有ASVs数目为121个。α多样性分析表明,Goods-coverage指数不存在显著性差异(p>0.05),且数值均约等于1,所有样品中的真菌物种基本全部被测出;三组的Chao1、Observed-species和Shannon指数存在显著性差异(p<0.05),真菌物种数目呈现F>N>X的规律,影响抹茶真菌群落的未知因素最多(抹茶的Shannon指数最大),其次分别为碾茶和茶树鲜叶;N组与F组的Simpson指数不存在显著性差异(p>0.05),表明碾茶和抹茶中的真菌物种种类类似。β多样性分析表明,各组内的真菌群落结构相近;碾茶与抹茶的真菌菌落结构相似度高,与茶树鲜叶的真菌菌落结构不同。物种分析表明,三组共检测到真菌9门、36纲、80目、189科、360属、597种。门水平:子囊菌门(Ascomycota)和担子菌门(Basidiomycota)为X组、N组和F组的优势真菌门,含量分别为97.89%和2.07%(累计99.96%)、56.98%和42.00%(累计98.98%)、49.50%和49.12%(累计98.62%),囊括了各组样品中的绝大部分菌门。属水平:X组中的优势真菌属为茎点霉属(Setophoma),相对丰度为91.06%;N组和F组中的优势真菌属均为茎点霉属(Setophoma)和节担菌属(Wallemia),相对丰度分别为27.46%、27.50%(累计54.96%)和21.46%、32.88%(累计54.34%)。文章为抹茶产业的高质量安全发展提供一定的理论基础。To understand the changes of fungal diversity during matcha processing,three typical tea status in matcha processing,namely,fresh tea leaves,tencha and matcha,were taken as the research objects.The fungal diversity was analyzed by ITS sequence detection.The results showed that:A total of 876916 effective sequences were detected in 30 samples from groups X,N and F.The number of fungal ASVs in each group was 399,920 and 1179,and the number of unique ASVs in each group was 212、476 and 713,respectively.The total number of ASVs in the three groups was 121.αdiversity analysis showed that there was no significant difference in the index of Goods-coverage(p>0.05),and the values were all equal to about 1.There were significant differences in Chao1,Observant-species and Shannon indexes among the three groups(p<0.05),and the number of fungal species showed a rule of F>N>X,and the unknown factors affecting matcha fungal community were the most(the Shannon index in matcha is the bigest),followed by tencha and fresh tea leaves.There was no significant difference in Simpson index between group N and group F(p>0.05),indicating that the fungi species in tencha and matcha were similar.βdiversity analysis showed that the fungal community structure was similar in each group.The fungal colony structure of tencha and matcha was highly similar,but different from that of fresh tea leaves.Species analysis showed that 9 phylums,36 classes,80 orders,189 families,360 genera and 597 species of fungi were detected in the three groups.Phylum level:Ascomycota and Basidiomycota were the dominant phylum in groups X,N and F.The contents were 97.89%and 2.07%(99.96%cumulative),56.98%and 42.00%(98.98%cumulative),49.50%and 49.12%(98.62%cumulative),respectively,including most of the phylum in each group of samples.Genus level:The dominant fungal genus in group X was Setophoma,with a relative abundance of 91.06%.The dominant fungal genera in group N and F were Setophoma and Wallemia,with relative abundance of 27.46%and 27.50%(54.96%cumulative)and 21

关 键 词：茶树鲜叶 碾茶 抹茶 真菌多样性 ITS序列分析 

分 类 号：TS272.59[农业科学—茶叶生产加工] Q949.32[轻工技术与工程—农产品加工及贮藏工程]