鲊广椒真菌多样性及其对滋味品质影响的评价

采用Miseq高通量测序技术对鲊广椒真菌微生物的群落结构进行解析的基础上，使用电子舌对不同样品各滋味指标的相对强度进行测定，最终对真菌多样性与鲊广椒滋味品质进行关联性分析。结果发现，在门水平上，Ascomycota（子囊菌门）的平均相对含量高达99.97%。在属水平上，相对含量大于1.0%的真菌属分别为Candida（念珠菌属）、Eurotium（曲霉菌属）、Pichia（毕赤酵母属）、Fusarium（镰刀霉属）、Galactomyces（地霉属）、Cladosporium（分枝孢子菌属）、Debaryomyces（德巴利氏酵母属）和Guehomyces（久浩酵母属），其平均相对含量分别为56.63%、10.12%、11.19%、2.67%、2.48%、2.21%、1.50%和1.01%。经皮尔森相关性分析发现优势真菌属与鲊广椒的苦味、涩味、后味A和后味B呈正相关。由此可见，真菌含量过高不利于鲊广椒滋味品质的形成。

Characterization of Fungal Microflora and Its Influence on Taste Quality of Zhaguangjiao,a Chinese Traditional Fermented Chili Product

The fungal community structure in Zhaguangjiao was analyzed by Miseq high throughput sequencing and the relative intensity of various taste attributes of Zhaguangjiao samples was determined using an electronic tongue. Furthermore, the correlation between the fungal diversity and taste quality of was evaluated. The results showed that Ascomycota was the most dominant fungal phyla with a relative abundance of 99.97%. Candida, Eurotium, Pichia, Fusarium, Galactomyces, Cladosporium, Guehomyces, and Debaryomyces each accounted for more than 1.0% of total sequences at the genus level, with a relative abundance of 56.63%, 10.12%, 11.19%, 2.67%, 2.48%, 2.21%, 1.50% and 1.01%, respectively. The results of Pearson correlation analysis indicated that there were positive correlations among the relative abundance of the dominant fungal genera and the defective indexes of taste quality. Thus, we can consider that the fungal microbiota played inactive roles in the taste quality formation of Zhaguangjiao.