不同窖池黄水真菌菌群多样性及功能预测分析  

Analysis on fungal community diversity and function prediction of Huangshui in different pits

作　　者：刘凯[1] 王菁[1] 张玲 LIU Kai;WANG Jing;ZHANG Ling(College of Garden and Food Engineering,Xuchang Vocational and Technical College,Xuchang 461000,China;Henan Academy of Fisheries Science,Zhengzhou 450040,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000 [2]河南水产科学研究院,河南郑州450040

出　　处：《中国酿造》2024年第12期249-254,共6页China Brewing

基　　金：2022年河南省精品在线开放课程《食品微生物学》(2022360208)。

摘　　要：该研究利用理化分析和高通量测序技术比较不同酿酒车间窖池黄水(A、B、C)的理化特性和真菌菌群结构,通过生物信息学分析方法考察真菌菌群组成差异及其与理化因子间相关性,并采用京都基因与基因组百科全书(KEGG)数据库进行功能注释。结果表明,A车间窖池黄水酒精度、p H、总酸及还原糖含量分别为5.05%vol、3.28、25.44 g/L、5.33 g/L,与其他两个车间差异显著(P<0.05)。门水平上,子囊菌门(Ascomycota)是黄水样品的绝对优势菌门(67.35%~95.15%),且其在A样品中相对丰度最高。属水平上,哈萨克斯坦酵母属(Kazachstania)、曲霉属(Aspergillus)、嗜热子囊菌属(Thermoascus)是黄水样品的优势菌属,其分别在样品A、C、C中相对丰度最高,分别为72.98%、50.81%、7.92%。不同车间黄水样品的真菌菌群组成差异较大。冗余分析(RDA)结果表明,pH和还原糖与曲霉菌属、假丝酵母菌属(Candida)和嗜热子囊菌属呈正相关,酒精度和总酸与哈萨克斯坦酵母属呈正相关。功能预测结果表明,黄水真菌菌群编码功能基因与代谢密切相关。In this study,the physicochemical properties and fungal community structure of Huangshui in pits of different brewing workshops(A,B and C)were compared by physicochemical analysis and high-throughput sequencing technology.The differences in fungal community composition and their correlation with physicochemical factors were investigated by bioinformatics analysis,and the function was annotated using the Kyoto Encyclopedia of Genes and Genomes(KEGG)database.The results showed that the alcohol content,pH,total acid content and reducing sugar content of Huangshui in the pit of workshop A were 5.05%vol,3.28,25.44 g/L and 5.33 g/L,respectively,which were significantly different from the other two workshops(P<0.05).At the phylum level,Ascomycota was the absolute dominant phylum in Huangshui(67.35%-95.15%),and its relative abundance was the highest in workshop A.At the genus level,Kazachstania,Aspergillus and Thermoascus were the dominant genera in Huangshui samples,with the highest relative abundances of 72.98%,50.81%and 7.92%in samples A,C and C,respectively.The composition of fungal communities in Huangshui from the pits of different workshops was different.Redundancy analysis(RDA)results showed that the pH and reducing sugars were positively correlated with Aspergillus,Candida and Thermoascus,and the alcohol content and total acid content were positively correlated with Kazachstania.The results of functional prediction showed that the coding function genes of fungal communities in Huangshui were closely related to metabolism.

关 键 词：黄水 真菌 多样性 功能预测 理化特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]