传统老坛自然发酵泡菜中真菌群落结构多样性分析

Diversity analysis of fungal community structure in natural fermented pickles of traditional altar

传统自然发酵泡菜的菌群较多,对其风味品质影响较大,目前对泡菜中菌群结构多样性研究较多的是以细菌为主,而对其中的真菌群落结构研究较少.本研究采用Illumina Miseq高通量测序技术,针对ITS1(ITS1-ITS2)区基因片段进行扩增,分析研究了陕西省西安地区具有代表性的传统老坛自然发酵泡菜样品(HBZ1、HBZ2、LHL2、LHL5、LHL6)的真菌群落结构多样性.试验结果表明,共鉴定出178属的真菌,其中Saccharomyces(酿酒酵母属)在HBZ1、LHL2、LHL5、LHL6中的丰度分别为29.82%、27.04%、27.79%、51.95%;Dipodascus(双足囊菌属)在LHL2、LHL5中的丰度分别为5.79%、28.67%;Issatchenki(伊萨酵母属)在LHL2、LHL5、LHL6中的丰度分别为30.73%、0.91%、4.30%;Pichia(毕赤氏酵母属)在HBZ1、HBZ2中的丰度分别为6.02%、26.37%;Candida(念珠菌属)在LHL5中的丰度为24.79%;Fusarium(镰刀菌属)在HBZ1、HBZ2中的丰度分别为6.88%、7.33%;Tomentella(革菌属)在各样品中的丰度分别为5.65%、1.78%、4.63%、2.00%、15.85%.可见样品不同,其中的真菌群落结构差异显著.

Traditional natural fermented kimchi has more bacterial flora and has a greater impact on its flavor and quality.At present,the research on the structure diversity of the flora in kimchi is mainly based on bacteria,but there are few studies on the fungal community structure.This study used Illumina Miseq high-throughput sequencing technology to amplify gene fragments in the ITS1(ITS1-ITS2)region.The fungal community structure diversity of the traditional old altar natural fermented kimchi samples(HBZ1,HBZ2,LHL2,LHL5,LHL6)in Xi′an,Shaanxi Province was analyzed.The test results showed that a total of 178 genera were identified.The abundances of Saccharomyces in HBZ1,LHL2,LHL5,and LHL6 were 29.82%,27.04%,27.79%,and 51.95%.The abundance of Dipodascus in LHL2 and LHL5 was 5.79%and 28.67%.The abundance of Issatchenki in LHL2,LHL5,and LHL6 was 30.73%,0.91%,and 4.30%.The abundance of Pichia in HBZ1 and HBZ2 was 6.02%and 26.37%.The abundance of Candida in LHL5 is 24.79%.The abundance of Fusarium in HBZ1 and HBZ2 was 6.88%and 7.33%.The abundance of Tomentella in each sample was 5.65%,1.78%,4.63%,2.00%,15.85%.It can be seen that the samples are different,and the fungal community structure is significantly different.