首页|基于高通量测序的郫县豆瓣后发酵期真菌演替变化分析

基于高通量测序的郫县豆瓣后发酵期真菌演替变化分析

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
为研究郫县豆瓣后发酵过程中真菌群落变化规律,揭示其特有“日晒夜露”工艺的发酵本质,采用MiSeq测序分析其从后发酵1周至后发酵6a期间一共7个时间点的真菌群落演替变化情况.结果表明,郫县豆瓣后发酵过程中共有3个门类群、20个纲类群、47个目类群、77个科类群、106个属类群的真菌参与演替变化;后发酵时间对郫县豆瓣的真菌群落组成具有重要影响,随着后发酵的进行格孢菌科和黑霉科真菌持续减少,而酵母科、类酵母科和毕赤酵母科的真菌则呈现先增加后减少的趋势,其峰值大多出现在3～6个月之间,但后发酵6a的郫县豆瓣真菌群落较其他样品呈明显偏低.该方法发现了大量的非培养真菌和未报道真菌,所得真菌多样性更接近于样品微生态,更能够全面解析自然发酵调味品郫县豆瓣的真菌多样性,为传统产业的现代化改造和食品质量安全控制提供科学支撑.
Fungal Community Analysis by High-Throughput Sequencing in Pixian Soybean Paste during Post-Fermentation
The changes in fungal communities in Pixian soybean paste during post-fermentation were analyzed using highthroughput sequencing method in order to reveal the essence of'being kept under sunlight in the daytime and being allowed to absorb moisture in the air at night during the fermentation process'.The results revealed that at the taxonomic levels of microbes,including phylum,class,order,family,and genus,high-throughput sequencing method could detect 3 phyla,20 classes,47 orders,77 families and 106 genera.It was shown that the fungal community in Pixian soybean paste was highly diverse and abundant.The dominant microbes were greatly changed during the post-fermentation process;the quantities of Pleosporaceae and Sclerotiniaceae continued to reduce,while those of Saccharomycetaceae,Saccharomycodaceae and Pichiaceae increased firstly and then decreased.In addition,a large number of non-cultivated fungi and unclassified fungi were also found in this study.The observed fungal diversity was highly similar to the microbial ecology of the investigated samples.This study may provide scientific support for the modernization of the traditional Pixian soybean paste industry as well as food safety and quality control.

Pixian soybean pastefungal communityhigh-throughput sequencing

赵红宇、徐炜桢、杨国华、刘元福、岳鹏、张良

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西华大学食品与生物工程学院,食品生物技术四川省高校重点实验室,四川成都 610039

四川省丹丹郫县豆瓣集团股份有限公司国家企业技术中心,四川省豆瓣酿制技术工程实验室,四川成都 611732

四川友联味业食品有限公司,四川成都 611732

郫县豆瓣 真菌演替 高通量测序

国家教育部春晖计划项目四川省战略性新兴新产品项目四川省重点研发项目成都市科技惠民技术研发项目成都市农业技术成果应用示范项目成都市农业技术研发项目成都市产学研联合实验室项目西华大学食品生物技术重点实验室建设项目

Z20151172015GZX00212016NZ00932015-HM01-00003-SF2015-NY01-00001-NC2015-NY02-00097-NC2015-YF04-00047-JH川教2006-313

2017

10.7506/spkx1002-6630-201716008

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心EI
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2017.38(16)
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