摘要
采用传统分离方法结合高通量测序对清香、酱香、浓香3种大曲真菌进行多样性分析,两种方法所获得结果较为一致。研究表明,清香型大曲真菌主体较为明显,扣囊复膜酵母S.fibuligera和伞枝横梗霉L.corymbifera是绝对主体,占94%,而生香酵母和酿酒酵母数量较少。浓香型大曲和酱香型大曲多样性结果较为接近,两种大曲中较难分离到酵母类真菌,其主体菌均为谢瓦散囊菌E.chevalieri。区别在于,浓香型大曲中真菌种类较多,数量较为接近,而酱香型大曲中,真菌多为耐热丝状真菌和青霉菌。
Fungal diversity in Qingxiang Daqu, Jiangxiang Daqu and Nongxiang Daqu was analyzed by using traditional separation methods/ high throughput sequencing. Both methods obtained almost identical results. The main fungi of Qingxiang Daqu was evident, S.fibuligera and L.corymbifera accounted for 94 %, and the amount of aroma-producing yeasts and S.cerevisiae was less. The fungal diversity of Nongxiang Daqu and Jiangxiang Daqu were more similar. Yeast-like fungi were hardly isolated in both Daqu and their main fimgus was E.chevalieri. The difference was that, there were more fungal varieties in Nongxiang Daqu and their amounts were close, however, fungi in Jiangxiang Daqu were mainly heat-resistance filamentous fungi and Penicillium. （Trans. By YUE Yang）
出处
《酿酒科技》
2016年第8期87-90,共4页
Liquor-Making Science & Technology
关键词
微生物
真菌
扣囊覆膜酵母
谢瓦散囊菌
高通量测序
microbe
fimgus
Saccharomycopsisfibuligera
Eurotium chevalieri
high throughput sequencing
