乡村自然发酵豆腐乳的真菌多样性研究

为探究乡村豆腐乳内真菌的多样性，本研究以江西上饶市乡村自然发酵豆腐乳为对象，采用稀释平板培养方法，结合形态特征和LSU序列测序进行菌株鉴定、研究自然发酵豆腐乳真菌多样性。结果表明:从上饶市八个采样地24份豆腐乳样品中分离出277株菌株，鉴定出9个属26个种。根据分离频率，青霉属Penicillium（29.04%）、曲霉属Aspergillus（24.65%）、蓝状菌属Talaromyces （22.88%）、镰刀菌属Fusarium（10.57%）是鉴定出所有菌株中的优势属，不同来源地的真菌优势属具有明显差异；多样性指数（H）结果表明，铅山县石塘周边的多样性指数（H=1.92）是八个地区最高，菌群丰富度较高，而德兴市红山生活区的多样性指数（H=0.74）是最低，其菌群丰富度低。相似性指数（Cj）结果表明，铅山县石塘周边与广丰区小康城安利小区中豆腐乳的真菌的相似性系数为1.00，两地菌群相似程度较高，而铅山县紫溪乡文山村与玉山县樟树镇中豆腐乳的真菌相似程度极低，相似性系数为0.29。该研究结果将对提高豆腐乳的品质与安全性提供理论基础。

Fungal Diversity of Natural Fermented Soybean Curd in Rural Areas

In order to explore the diversity of fungi in rural fermented bean curd, in this study, natural fermented bean curd in rural areas of Shangrao city, Jiangxi province was taken as the object. Strain identification and fungal diversity of natural fermented bean curd were conducted by dilution plate culture method, combined with morphological characteristics and LSU sequence sequencing. The results showed that 277 strains were isolated from 24 samples of fermented bean curd from eight sampling sites in Shangrao, and 26 species from 9 genera were identified. According to the separation frequency, Penicillium (29.04%), Aspergillus (24.65%), Talaromyces (22.88%) and Fusarium (10.57%) were the dominant genus of all the isolates, and there were significant differences among the dominant genera from different sources. The results of diversity index (H) showed that the diversity index (H=1.92) around Shitang in Yanshan County was the highest and the flora richness was high, while the diversity index (H=0.74) in Hongxing living area of Dexing city was the lowest and the flora richness was low. The results of similarity index (Cj) showed that the similarity coefficient of the fungi in fermented bean curd around Shitang in Yanshan County and Xiaokang city Anli community of Guangfeng area was 1.00, and the similarity degree of the fungi in the fermented bean curd was relatively high, while the similarity degree of the fungi in Wenshan Village of Zixi Township and Zhangshu Town of Yushan County was extremely low, with the similarity coefficient of 0.29. The results would provide a theoretical basis for improving the quality and safety of fermented bean curd.