石花清香型白酒大茬和二茬酒醅真菌类群的比较

采用Illumina MiSeq高通量测序技术对襄阳地区清香型白酒大茬和二茬酒醅中的真菌群落结构及多样性进行对比分析。结果表明，大茬酒醅中真菌菌群的丰富度和多样性均高于二茬酒醅，且2种酒醅真菌类群存在明显的差异。2种酒醅共有134个核心OTU，在门水平上，2种酒醅的优势真菌门均为子囊菌门（Ascomycota），平均相对含量分别为99.82%和99.97%。在属水平上，大茬酒醅中优势真菌属为热子囊菌属（Thermoascus）（33.77%）、腹膜孢酵母属（Saccharomycopsis）（22.60%）、酵母属（Saccharomyces）（13.51%）、Leiothecium（9.34%）、曲霉菌属（Aspergillus）（4.19%）和汉逊酵母属（Hanseniaspora）（1.62%），二茬酒醅中优势真菌属为Saccharomyces（84.64%）、Saccharomycopsis（1.42%）和Thermoascus（1.30%）。由此可见，虽然共有部分真菌类群，但2种酒醅真菌群落结构存在明显的差异。

Comparison of fungal community in Dacha and Ercha fermented grains of Shihua light-flavor Baijiu

The fungal community structure and diversity in Dacha (the first round) and Ercha (the second round) fermented grains of light-flavor Baijiu (Chinese liquor) in Xiangyang region were analyzed by Illumina MiSeq high-throughput sequencing technology. The results showed that both the richness and diversity of the fungal community in Dacha fermented grains were higher than those in Ercha fermented grains, and there were significantly differences among the fungal communities of the 2 types of fermented grains. A total of 134 core OTUs were shared in the 2 types of fermented grains. At the phylum level, the dominant fungal phylum of 2 types of fermented grains was Ascomycota, and the average relative contents were 99.82% and 99.97%, respectively. At the genus level, the dominant fungal genera in Dacha fermented grains were Thermoascus (33.77%), Saccharomycopsis (22.60%), Saccharomyces (13.51%), Leiothecium (9.34%), Aspergillus (4.19%) and Hanseniaspora (1.62%), while the dominant fungal genera in Ercha fermented grains were Saccharomyces (84.64%), Saccharomycopsis (1.42%) and Thermoascus (1.30%). Thus, although there were some fungal communities shared, there were significantly differences in the fungal community structures of the 2 types of fermented grains.