| 范锦琳 1,2，王诗宇 1,2，易 超 1,2，林冬梅 2，林占熺 2.基于高通量测序技术分析菌草酒发酵过程中的真菌群落变化[J].广东农业科学,2024,51(1):116-126 |
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基于高通量测序技术分析菌草酒发酵过程中的真菌群落变化 |
| Analysis of Changes in Fungal Community During the Fermentation of JUNCAO Wine Based on High-Throughput Sequencing Technology |
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| DOI：10.16768/j.issn.1004-874X.2024.01.012 |
| 中文关键词: 菌草酒 高通量测序 发酵 酒醅 真菌群落结构 主成分分析 |
| 英文关键词: JUNCAO wine high-throughput sequencing fermentation fermented grain fungal community structure principal component analysis |
| 基金项目:福建农林大学学科交叉融合专项（XKJC-712021030）；福建省科技计划重大专项（2021NZ029009）；福建省自然资源厅专项（KKY22003XA）；福建省农业农村厅农业资源保护与利用专项（KKY22001XA） |
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| 中文摘要: |
| 【目的】菌草酒是采用菌草为原料酿造的白酒，了解菌草酒不同发酵时期的真菌群落演变规律和优势真菌群落，为建立菌草酒微生物信息数据库、探究菌草酒的发酵机理、提升菌草酒的品质提供理论基础和科学依据。【方法】采用 Illumina MiSeq 高通量测序技术对菌草酒酿造过程中不同发酵时期的酒醅样本进行测序分析，揭示菌草酒发酵过程中真菌群落的分布和演替规律。【结果】在菌草酒发酵过程中，真菌群落的分布在不同发酵时期不断调整和平衡，共注释到 8 个门、22 个纲、50 个目、110 个科、243 个属。在门水平上分析，优势真菌门包括子囊菌门（Ascomycota）、担子菌门（Basidiomycota）和接合菌门（Zygomycota），平均相对丰度分别为 92.32%、4.88%和 1.34%，其中子囊菌门是整个发酵过程中的核心优势菌门。在属水平上分析，优势真菌属包括未分类属、酵母属（Saccharomyces）、曲霉属（Aspergillus）、青霉属（Penicillium）、木耳属（Auricularia）、被孢霉属（Mortierella）和镰刀菌属（Fusarium），平均相对丰度分别为 45.53%、35.11%、2.72%、2.06%、1.60%、1.25% 和 1.00%，其中未分类属和酵母属在发酵过程中发挥重要作用。主成分分析（Principal component analysis，PCA）结果显示，发酵前和发酵后样本真菌群落的遗传距离均较远。【结论】菌草酒酿造过程不同发酵时期的酒醅中真菌群落的组成和多样性存在较大差异，而发酵前和发酵后的群落结构差异最为显著。 |
| 英文摘要: |
| 【Objective】JUNCAO wine is a kind of Baijiu brewed with JUNCAO as raw materials. The study was carried out to understand the evolution law of fungal community and dominant fungal community at different fermentation periods of JUNCAO wine, and to provide theoretical and scientific basis for establishing an microbial information database of JUNCAO wine, exploring the fermentation mechanism of JUNCAO wine, and improving the quality of JUNCAO wine.【Method】Illumina MiSeq high-throughput sequencing technology was used to analyze the sequencing data of different fermentation periods of JUNCAO wine during the brewing process. It revealed the distribution and succession plaws of fungal communities during the fermentation of JUNCAO wine.【Result】During the fermentation of JUNCAO wine, the distribution of fungal communities adjusted and balanced continuously during different fermentation periods. A total of 8 phyla, 22 classes, 50 orders, 110 families and 243 genera were annotated. At the phylum level, the dominant fungal phyla included Ascomycota, Basidiomycota and Zygomycota, and the average relative abundances were 92.32%, 4.88% and 1.34%, respectively. And Ascomycota was the core dominant phylum throughout the fermentation. At the genus level, the dominant fungal genera included unidentified, Saccharomyces, Aspergillus, Penicillium, Auricularia, Mortierella and Fusarium, and the average relative abundances were 45.53%, 35.11%, 2.72%, 2.06%, 1.60%, 1.25% and 1.00%. The unidentified and Saccharomyces species played an important role in the fermentation process. The principal component analysis (PCA) results showed that there was significant genetic distance between the pre- and post-fermentation samples.【Conclusion】The composition and diversity of fungal communities
in the fermented grains during different fermentation periods of JUNCAO wine vary significantly. The greatest differences in fungal community structure are observed between pre- and post-fermentation samples. |
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