永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析

以16S rRNA和18S rRNA基因为分子标记,应用高通量测序技术分析了福建永春老醋发酵中(Y1)、1个月成品(Y2)、1年陈酿(Y3)和10年陈酿(Y4)共4个不同生产阶段中的细菌与真菌群落多样性.结果表明,对于细菌组成,Y1、Y2和Y3三个阶段优势菌纲皆为 α-变形菌纲(Alphaproteobacteria)...

Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage

In order to explore the characteristics of bacterial and fungal communities and abundance in different periods of Yongchun aged vinegar,representative vinegar samples collected at four important periods,including fermentation(Y1),1-month product(Y2),1-year(Y3)and 10-year storage(Y4),were analyzed by Illumina Miseq high-throughput sequencing of 16S rRNA and 18S rRNA genes.The results showed that Alphaproteobacteria and Bacilli were the dominant bacteria classes in the former three periods(Y1,Y2 and Y3),Acetobacter(>60%)and Lactobacillus(>20%)were the dominant bacteria genera.However,bacterial 16S rRNA gene could not be detected in the vinegar sample of the last period(Y4).For fungal composition,18S rRNA gene could be found in vinegar samples of all four periods.In addition,Saccharomycetes and Eurotiomycetes were dominant at the fungal class level,an unclassified genus of Saccharomycetales(>95%)was the dominant fungal genus in the vinegar of Y1,Y2 and Y3,while an unclassified genus of Trichocomaceae(>50.36%)was the dominant genus in that of Y4,followed by an unclassified genus of Saccharomycetales(28.07%)and Pichia(17.68%).The bacterial composition in Y2 was similar to that of Y3 but was different from that of Y1.On the contrary,there were high similarities of fungal composition among those of Y1,Y2 and Y3,while they were clearly different from that of Y4.Our results provide a scientific evidence for revealing the dynamic changes of bacterial and fungal diversity of Yongchun aged vinegar during the production and storages.