文献类型：期刊文献

中文题名：传统绍兴黄酒酿造真菌群落与多样性发生机制

英文题名：Community structure and diversity formation of fermentation fungi in traditional Shaoxing Huangjiu

作者：杜贞娜[1];单之初[2];沈赤[1];程斐[2];郭怀宇[1];臧威[1];孙剑秋[1];潘兴祥[2]

机构：[1]绍兴文理学院生命科学学院,浙江绍兴312000;[2]浙江塔牌绍兴酒有限公司,浙江绍兴312032

年份：2022

卷号：33

期号：4

起止页码：1118

中文期刊名：应用生态学报

外文期刊名：Chinese Journal of Applied Ecology

收录：CSTPCD、、CSCD2021_2022、Scopus、北大核心、CSCD、北大核心2020、PubMed

基金：国家自然科学基金项目(31870013);绍兴国家黄酒工程技术研究中心有限公司横向课题(HJGCZX201801);国家级大学生创新训练计划项目(202010349036)资助。

语种：中文

中文关键词：黄酒;淋饭酒母;麦曲;真菌;高通量测序

外文关键词：Huangjiu;Linfanjiumu;Maiqu;fungi;high-throughput sequencing

中文摘要：为了揭示绍兴黄酒酿造真菌群落与多样性的发生机制,依托Illumina MiSeq PE300高通量测序平台对淋饭酒母、麦曲与发酵醪液样本中的真菌资源进行研究。从淋饭酒母、麦曲、初醪、熟醪样本中分别获得136000、215283、166150、143624条优化序列,聚类后分别得到32、133、107、84个操作分类单元(OUT),酿造真菌多样性与丰富度表现出麦曲>初醪>熟醪>淋饭酒母的趋势。从门水平来看,所有样本中的子囊菌均占有绝对优势;在属水平上,酵母在淋饭酒母中表现出明显的优势,曲霉为麦曲中的优势真菌,初醪与熟醪中的优势真菌主要是酵母和曲霉。随着黄酒酿造时间的延长,醪液中酵母的比例逐渐升高,而包括曲霉在内的其他真菌类群表现出逐渐减少的趋势。主坐标分析(PCoA)和相似性聚类分析结果表明,淋饭酒母、初醪和熟醪中的菌群结构更为相近,而麦曲中的真菌资源与其他样本差异很大。对落缸发酵的初始醪液中真菌群落特征进行分析发现,淋饭酒母与麦曲对绍兴黄酒酿造真菌群落的形成具有重要影响。在酿造真菌群落构建过程中,源于淋饭酒母、麦曲等糖化发酵剂的优势种类发挥主导作用。

外文摘要：To reveal the formation mechanism of fungal community and diversity during the production of Shaoxing Huangjiu, we examined fungal communities in the samples of Linfanjiumu, Maiqu and fermentation mash based on Illumina MiSeq PE300 high-throughput sequencing platform. A total of 136000, 215283, 166150, and 143624 sequences were obtained from the samples of Linfanjiumu, Maiqu, initial mash and mature mash, respectively. After clustering, 32, 133, 107 and 84 OUT(operational taxonomic units) were obtained, respectively. The diversity and richness of fungi were in order of Maiqu > initial mash > mature mash > Linfanjiumu. At the level of phylum, Ascomycota were dominant in all samples. At genus level, Saccharomyces was dominant in Linfanjiumu, Aspergillus was dominant in Maiqu, and Saccharomyces and Aspergillus were the dominant fungi in the initial and mature mash. With the extension of the fermentation time, the proportion of Saccharomyces gradually increased in the mash, while other fungal groups including Aspergillus showed a decreasing trend. According to the results of PCoA analysis and similarity cluster analysis, the structure of fungi community in Linfanjiumu, initial mash and mature mash was much similar, while the fungal resources in Maiqu were quite different from other samples. The analysis of fungal community characteristics in the initial mash showed that the Linfanjiumu and Maiqu affected fungal diversity in Shaoxing Huangjiu. The dominant species of saccharification and fermentation starter(Linfanjiumu and Maiqu) played a leading role in driving community assembly of fermentation fungi.