山西老陈醋发酵过程中真菌菌群结构及多样性  

Structure and diversity of fungal community structure in Shanxi aged vinegar during fermentation process

作　　者：朱丹 孙晓琪 张慧如 任晓荣 郭鑫磊 张晓宇 许女[1] ZHU Dan;SUN Xiaoqi;ZHANG Huiru;REN Xiaorong;GUO Xinlei;ZHANG Xiaoyu;XU Nyu(Food Science and Engineering College,Shanxi Agricultural University,Jinzhong 030801,China;Fuyuan Chang Shanxi Aged Vinegar Group Co.,Ltd.,Jinzhong 030600,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西福源昌老陈醋有限公司,山西晋中030600

出　　处：《中国酿造》2023年第6期103-108,共6页China Brewing

基　　金：晋中市科技重点研发计划(农业)(Y212002);山西高粱产业公共支撑平台项目(HZGL202204)。

摘　　要：采用Illumina Mi Seq高通量测序技术分析山西省不同地区6个代表性醋厂(编号为A~F)山西老陈醋发酵过程中真菌菌群多样性。结果表明,在酒精、醋酸发酵阶段,6个厂真菌菌群丰度整体上均呈下降趋势。酒精发酵阶段,E、F厂真菌菌群多样性较高;醋酸发酵阶段,C、D厂真菌菌群多样性较高。酒精、醋酸发酵阶段中共检测出4个真菌门和56个真菌属。酒精发酵阶段各厂优势真菌门为子囊菌门(Ascomycota)(96.25%),优势真菌属为假丝酵母属(Candida)(27.99%)、曲霉属(Aspergillus)(8.53%)、复膜孢酵母属(Saccharomycopsis)(7.40%)、酿酒酵母属(Saccharomyces)(7.12%)等。醋酸发酵阶段各厂优势真菌门为子囊菌门(89.60%),优势真菌属为链格孢霉属(Alternaria)(11.96%)、假丝酵母属(10.76%)、分枝孢子霉属(Cladosporium)(8.13%)、曲霉属(6.81%)、酿酒酵母属(6.18%)等。对不同醋厂山西老陈醋的真菌菌群结构进行研究,有助于揭示山西老陈醋的酿造机理。The fungal community diversity during fermentation process of Shanxi aged vinegar was analyzed in six representative vinegar plants(numbered A-F)in different regions of Shanxi Province by Illumina MiSeq high throughput sequencing.The results showed that the abundance of fungal communities in all six factories showed an overall downward trend during the alcohol and acetic acid fermentation stages.During the alcohol fermentation stage,the diversity of fungal communities in factories E and F were relatively higher.During the acetic acid fermentation stage,the diversity of fungal communities in factories C and D were relatively higher.A total of 4 fungal phylums and 56 fungal genera were detected during alcoholic and acetic acid fermentation.During the alcohol fermentation stage,the dominant fungal phylum of each factory was Ascomycota(96.25%),and the dominant fungal genera were Candida(27.99%),Aspergillus(8.53%),Saccharomycopsis(7.40%)and Saccharomyces(7.12%),etc.During the acetic acid fermentation stage,the dominant fungal phylum of each factory was Ascomycota(89.60%),and the dominant fungal genera were Alternaria(11.96%),Candida(10.76%),Cladosporium(8.13%),Aspergillus(6.81%),and Saccharomyces(6.18%).The study on fungal community structure of Shanxi aged vinegar from different plants was helpful to reveal the brewing mechanism of Shanxi aged vinegar.

关 键 词：山西老陈醋 酒精发酵 醋酸发酵 真菌群落 多样性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]