Fungal flora of fermented grains of Shanxi aged vinegar and Huairen vinegar in early alcohol fermentation based on high-throughput sequencing
The fungal flora diversity of fermented grains at early alcohol fermentation stage of Shanxi aged vinegar process(S)and Huairen vinegar process(X)was analyzed and compared by high-throughput sequencing technology,and the influences of different brewing processes on the fungal flora in fermented grains were investigated.The results showed that the diversity and richness of fungi in fermented grains sample X were higher.The composition of fungi in the two fermented grains samples was very different at the genus level.In the fermented grains sample S,most of the fungi were Unclassified(82.82％),and a few were Wickerhamomyces(7.40％),Monascus(3.12％),etc.But in the fermented grains sample X,Kazachstania(75.08％)was the absolute dominant genus of fungi,followed by Unclassified(14.21％),Aspergillus(3.48％),etc.The fungi in genera level that caused the differences between the two fermentation grains samples were Unclassifed,Pichia,Kazachstania,Cystofilobasidium,Cladosporium and Mortierella.The genera closely related to other genus were Cystofilobasidium,Metarhizium,Kodamaea,Pseduallescheria and Rhizomucor.
万方数据
维普
