Isolation and Identification of Fermentative Fungi from Fruits of Ulmus macrocarpa Hance var.mongolica for Production of Traditional Chinese Medicine Wuyi
To explore the fermentative capacities of fungi for the production of traditional Chinese medicine Wuyi,fungi strains were isolated from fruits of Ulmus macrocarpa Hance var.mongolica before or after the natural fermentation and purified for analysis in the present study.Illumina MiseqTM/Hiseq high-throughput sequencing technology was effectively used to investigate the structure and diversity of fungal community.In a combination with the morphological observation,molecular identification by using the DNA sequences of internal transcribed spacer(ITS),β-microtubulin gene(BenA)and calmodulin gene(CaM)from purified fungi was also performed.Three endophytic fungi were identified from the fruits of U.macrocarpa Hance var.mongolica:Aspergillus oryzae,A.flavus and A.fumigatus.Genera within the aerobic fermentation-type fungi community included Penicillium(42.9％),Aspergillus(30.8％),Dothiorella(24.9％)and others(1.4％).Genera within the anaerobic fermentation-type fungi community,on the other hand,consisted of Rhizopus(55.7％),Penicillium(24.4％),Dothiorella(12％)and others(7.9％).A.oryzae,A.flavus,A.glacus,A.subramanianii,R.oryzae,and P.chrysogenum were demonstrated as the dominant 6 fungal species identified from naturally fermented fruits.The endophytic fungi of U.macrocarpa Hance var.mongolica was found to play an important role in both types of aerobic and anaerobic fermentation.The above results should provide basic information beneficial for the research of fungal strains to establish a standardized fermentation process of Chinese traditional medicine Wuyi.
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