基于高通量测序分析槟榔原籽贮藏过程中真菌群落结构

Analysis of Fungal Community Structure during Storage of the Raw Betelnut by High-throughput Sequencing

利用高通量测序技术研究槟榔原籽新籽及老籽的真菌群落结构,得到食用槟榔原籽在贮藏过程中真菌群落结构的变化情况。采用IllumunimaMiseq测序平台对槟榔原籽总DNA的PCR扩增产物测序,结果显示:槟榔原籽在贮藏过程中真菌群落多样性有所降低,原籽新籽在“属”的分类水平上主要是散囊菌属(Eurotium)、根霉属(Rhizopus)、曲霉属(Aspergillus)、节担菌属(Wallemia),分别占96.03%,2.18%,0.82%,0.52%,未分类菌属为0.05%;贮藏超过1年的老籽中,曲霉属和散囊菌属分别占94.57%及4.89%,根霉属和节担菌属减少,而新籽中不存在的青霉属(Penicillium)亦有检出。贮藏过程中槟榔原籽真菌群落结构变化的解析为其防霉技术的研究提供了理论依据。

The fungal community structure of the new and the old betelnut were researched using high-throughput sequencing technology, and its variety during the storage of the raw betelnut was obtained. The PCR amplification products of the total DNA of the raw betelnut were sequenced by the Illumunima Miseq sequencing platform. The results show that the diversity of fungal communities of the raw betelnut decrease during storage;the fungi on the classification level of genus in the new betelnut are mainly Eurotium, Rhizopus, Aspergillus, Wallemia, and their ratio of the reads are 96.03%, 2.18%, 0.82%, 0.52%, respectively;the others are 0.05%. But in the old betelnut stored for more than one year, the ratio of the reads about Aspergillus and Eurotium are 94.57% and 4.89%;Rhizopus and Wallemia decrease, Penicillium which was nonexistent in new betelnut was detected. The analysis of the fungal community structure changes during the storage process of the raw betelnut provides the theoretical basis for its anti-mold technology research.