龙山地区干豆豉真菌多样性研究

采用MiSeq高通量测序技术对龙山县农家自制干豆豉中真菌菌群群落结构进行研究,结果表明该地干豆豉中有核心分类操作单元(operational taxonomic units,OTU)113个,其所包含的序列占总序列数的64.68%;含量最高的核心优势真菌门为子囊菌门(Ascomycota),其次为担子菌门(Basidiomycota)和毛微门(Mucoromycota),三者累积平均相对含量高达96.32%;曲霉(Aspergillus)、假丝酵母(Candida)、毛孢子菌属(Trichosporon)、毕赤酵母(Pichia)、克鲁维酵母菌属(Kluyveromyces)、接合糖酵母属(Yamadazyma)、耐碱酵母属(Galactomyces)和米根霉属(Rhizopus)作为核心优势真菌存在于所有样品中,不同菌群相互作用共同形龙山干豆豉独特的风味。说明龙山干豆豉中真菌丰富,有待进一步发掘与保护。

Study on Fungal Diversity of Dried Douchi in Longshan

MiSeq high-throughput sequencing was used to study the community structure of fungus in homemade dried douchi of Longshan.The results showed that there were 113 core operational taxonomic units(OTUs),and the sequences contained in it accounted for 64.68%of the total number of reads;Ascomycota,Basidiomycota and Muscomycota were the most abundant core dominant fungi phyla with cumulative average relative content as high as 96.32%;Aspergillus,Candida,Trichosporon,Pichia,Kluyv-eromyces,Yamadazyma,Galactomyces and Rhizopus were found in all samples,and different fungi interact to form the unique flavor of Longshan dried douchi.There were abundant fungi in Longshan dried douchi,which need further exploration and protection.