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| 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 |
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| Abstract: |
| 【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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