高通量测序分析不同采集保存温度下甘南牧区牦牛酸奶真菌多样性

采用Illumina NovaSeq 高通量测序技术，对4种不同采集保存温度条件下采集自甘南牧区牦牛酸奶扩增真菌ITS2区序列进行测序，进行OTU聚类、Alpha多样性和Beta多样性等分析，比较不同采集保存温度下样品的真菌群落结构和多样性。结果表明，甘肃甘南牧区牦牛酸奶真菌主要为子囊菌门（Ascomycota），其丰度占总数的82.09%～99.25%；真菌菌属中酵母菌属（Saccharomyces）丰度占总数23.98%～63.49%，克鲁维酵母菌属（Kluyveromyces）丰度占总数16.08%～31.89%，毕赤酵母属（Pichia）丰度占总数3.39%～35.21%，为样品中的优势菌属。4种不同采集保存温度条件下采集甘南牧区牦牛酸奶样品真菌多样性分析比较后无显著差异，各分类水平下，不同组别菌群组成基本相同，各菌群在不同组别中只是占比不同。各分类水平真菌群落组成基本相同，仅组成比例不同。

Analysis of Fungal Diversity of Yak Yogurt Collected and Preserved at Different Temperatures in Gannan Pastoral Area Based on High-throughput Sequencing

Illumina NovaSeq high-throughput sequencing technology was used to sequence the fungi gene ITS2 regions of yak yogurt samples in the Gannan pastoral area, OTU clustering, alpha diversity, and beta diversity were analyzed. Through analyzing and comparing the fungal composition and diversity of yak yogurt collected at different preservation temperatures in the Gannan pastoral area, the results showed that the main fungal in yak yogurt in Gannan pastoral area was Ascomycota at the phylum level, the abundance value was 82.09%~99.25%; at the genus level, among which Saccharomyces was the dominant with the abundance value was 23.98%~63.49%, followed by Kluyveromyces with the abundance value 16.08%~31.89%, Pichia with the abundance value 3.39%~35.21%. There was no significant difference in fungal diversity among yak yogurt samples which were collected at four different preservation temperatures in the Gannan pastoral area, the fungal community composition of the sampling groups was similar at all levels of classification, with only some differences in composition ratio.