食品科学2017，Vol.38Issue(16)：51-56,6.DOI:10.7506/spkx1002-6630-201716008
基于高通量测序的郫县豆瓣后发酵期真菌演替变化分析
Fungal Community Analysis by High-Throughput Sequencing in Pixian Soybean Paste during Post-Fermentation
摘要
Abstract
The changes in fungal communities in Pixian soybean paste during post-fermentation were analyzed using highthroughput sequencing method in order to reveal the essence of'being kept under sunlight in the daytime and being allowed to absorb moisture in the air at night during the fermentation process'.The results revealed that at the taxonomic levels of microbes,including phylum,class,order,family,and genus,high-throughput sequencing method could detect 3 phyla,20 classes,47 orders,77 families and 106 genera.It was shown that the fungal community in Pixian soybean paste was highly diverse and abundant.The dominant microbes were greatly changed during the post-fermentation process;the quantities of Pleosporaceae and Sclerotiniaceae continued to reduce,while those of Saccharomycetaceae,Saccharomycodaceae and Pichiaceae increased firstly and then decreased.In addition,a large number of non-cultivated fungi and unclassified fungi were also found in this study.The observed fungal diversity was highly similar to the microbial ecology of the investigated samples.This study may provide scientific support for the modernization of the traditional Pixian soybean paste industry as well as food safety and quality control.关键词
郫县豆瓣/真菌演替/高通量测序Key words
Pixian soybean paste/fungal community/high-throughput sequencing分类
生物科学引用本文复制引用
赵红宇,徐炜桢,杨国华,刘元福,岳鹏,张良..基于高通量测序的郫县豆瓣后发酵期真菌演替变化分析[J].食品科学,2017,38(16):51-56,6.基金项目
国家教育部春晖计划项目(Z2015117) （Z2015117）
四川省战略性新兴新产品项目(2015GZX0021) （2015GZX0021）
四川省重点研发项目(2016NZ0093) （2016NZ0093）
成都市科技惠民技术研发项目(2015-HM01-00003-SF) （2015-HM01-00003-SF）
成都市农业技术成果应用示范项目(2015-NY01-00001-NC) （2015-NY01-00001-NC）
成都市农业技术研发项目(2015-NY02-00097-NC) （2015-NY02-00097-NC）
成都市产学研联合实验室项目(2015-YF04-00047-JH) （2015-YF04-00047-JH）
西华大学食品生物技术重点实验室建设项目(川教2006-313) （川教2006-313）
