摘要
该研究利用高通量测序技术分析比较山西老陈醋工艺(S)和怀仁醋酿造工艺(X)酒精发酵初期酒醅样品真菌菌群多样性,考察不同酿造工艺对酒醅真菌菌群的影响.结果表明,X酒醅样品真菌菌群的多样性及丰富度更高.两种工艺酒醅样品的真菌菌群组成在属水平差别较大;S酒醅样品的真菌绝大部分是待确定分类地位类群(Unclassified)(82.82％),少部分为维克汉姆酵母属(Wickerhamomyces)(7.40％)、红曲霉属(Monascus)(3.12％)等;而X酒醅样品的绝对优势真菌属为哈萨克斯坦酵母属(Kazachstania)(75.08％),其次为Unclassifed(14.21％)、曲霉属(Aspergillus)(3.48％)等.造成两种工艺酒醅样品真菌菌群差异的菌属为Unclassifed、毕赤酵母属(Pichia)、哈萨克斯坦酵母属、Cystofilobasidi um、枝孢霉属(Cladosporium)和被孢霉属(Mortierella).与其他物种联系密切的菌属为Cystofilobasidium、绿僵菌属(Metarhizium)、柯达酵母属(Kodamaea)、Pseduallescheria和根毛霉属(Rhizomucor).
Abstract
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.
基金项目
山西省重点研发计划(202102140601008)
山西省自然科学基金面上项目(20210302123464)
维普
万方数据