基于三代测序技术高温和中高温大曲真菌多样性解析及酵母菌的分离鉴定OA北大核心
Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology
为明确不同类型大曲真菌多样性及可培养酵母菌的差异,本研究采用三代测序技术对高温和中高温大曲的真菌类群进行了解析,并结合传统微生物纯培养方法和分子生物学技术对其蕴含的酵母菌资源进行挖掘.α多样性分析结果表明,2种类型大曲真菌群落丰富度和多样性上存在显著差异(P＜0.05);种属分析结果表明,高温大曲主要以疏棉状嗜热霉(Thermomyces lanuginosus)为主,平均相对含量为73.81％,中高温大曲主要以多育曲霉(Aspergillus proliferans)为主,平均相对含量为52.58％;β多样性分析结果表明,高温和中高温大曲真菌群落结构存在非常显著的差异(P＜0.01);LEfSe分析表明,嗜热真菌属(Thermomyces)和曲霉科(Aspergillaceae)可以分别作为高温和中高温大曲的生物标志物;纯培养技术结果表明,从10份大曲样品中共分离得到18株酵母菌,高温和中高温大曲的优势分离株均为扣囊复膜孢酵母(Saccharomycopsis fibuligera).由此可见,高温和中高温大曲真菌多样性上存在明显差异.
To elucidate the variations in fungal diversity and cultivable yeast in different types of Daqu,third-generation sequencing technology was employed to analyze the fungal communities in high-temperature and medium-high-temperature Daqu.Additionally,traditional microbial pure culture methods and molecular biology techniques were utilized to investigate the yeast resources within Daqu.Alpha diversity analysis revealed significant differences(P＜0.05)in the richness and diversity of fungal communities between the two types of Daqu.The sequencing data indicated that Thermomyces lanuginosus predominated in high-temperature Daqu,with an average relative content of 73.81％ ,while medium-high-temperature Daqu was primarily composed of Aspergillus proliferans,representing an average relative content of 52.58％ .Beta diversity analysis demonstrated a notable distinction in the fungal community structure between high-temperature and medium-high-temperature Daqu(P＜0.01).Moreover,the LEfSe analysis identified Thermomyces and Aspergillaceae as potential biomarkers for high-temperature and medium-high-temperature Daqu,respectively.Pure culture results revealed 18 yeast strains isolated from 10 Daqu samples,with Saccharomycopsis fibuligera identified as the dominant yeast strain in both high-temperature and medium-high-temperature Daqu.These findings underscore pronounced differences in fungal diversity between high-temperature and medium-high-temperature Daqu.
崔梦君;王玉荣;侯强川;张海波;田龙新;叶明波;郭壮
湖北文理学院酿酒技术产业学院,湖北襄阳 441053||湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳 441053||酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳 441053||襄阳市酱香型白酒生态酿造企校联合创新中心,湖北襄阳 441053||湖北南漳高粱深加工产业科技小院,湖北襄阳 441053湖北文理学院酿酒技术产业学院,湖北襄阳 441053||湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳 441053酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳 441053襄阳市酱香型白酒生态酿造企校联合创新中心,湖北襄阳 441053||湖北南漳高粱深加工产业科技小院,湖北襄阳 441053
轻工业
高温大曲中高温大曲三代测序技术真菌类群
high-temperature Daqumedium-high-temperature Daquthird generation sequencing technologyfungal taxa
《食品工业科技》 2025 (002)
175-183 / 9
湖北省教育厅优秀中青年科技创新团队(T2023022);湖北文理学院教师科研能力培育基金"科技创新团队"(2020kypytd009).
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