高通量测序法对清香大曲真菌群落结构的分析

Analysis of Fungal Communities of Qingxiang Daqu by Barcoded Pyrosequencing

利用微生物生态学方法客观分析清香大曲真菌群落结构有利于分析大曲功能,同时明确大曲功能菌。利用高通量测序法分析了冷季和热季清香白酒生产用曲真菌群落结构。结果表明,用不同的宏基因组DNA提供试剂盒,以及不同测序区域得到较为一致的结果,清香大曲在热季和冷季的主要真菌类群相同,主要的真菌类群有霉菌和酵母,霉菌有Rhizopus oryzae(米根霉)和Lichtheimia corymbifera(伞枝犁头霉),酵母有Pichia kudriavzevii(库德毕赤酵母)和Saccharomycopsis fibuligera(扣囊复膜酵母),2种霉菌含量明显高于酵母,而且冷季酵母比例较热季明显减少。通过本实验可以确认清香大曲主要真菌类群有米根霉、伞枝犁头霉,酵母菌则比较少,主要有扣囊复膜酵母和库氏毕赤酵母。

In order to analyze the functions of Daqu and to identify its functional microbes, barcoded pyrosequencing was applied to study the fungal communities of Qingxiang Daqu in different seasons（cold seasons and hot seasons）. The results suggested that the major fungal communities in Qingxiang Daqu in different seasons were identified to be very similar by use of different fragment in 18 S rRNA and different DNA extraction kits. The major fungal groups included mould, such as Rhizopus oryzae, Lichtheimia corymbifera and yeasts, such as Pichia kudriavzevii, Saccharomycopsis fibuligera. The content of mould was obviously higher than yeast, and yeast ratio in cold seasons was lower than that in hot seasons. It was demonstrated in this study that the main fungal communities in Qingxiang Daqu were Rhizopus oryzae and Lichtheimia corymbifera, and the major yeasts including Pichia kudriavzevii, and Saccharomycopsis fibuligera were obviously lower than mould.