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基于高通量测序分析不同浏阳豆豉中真菌的多样性 被引量:12

Fungal diversity in different Douchi samples from Liuyang by high-throughput sequencing
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摘要 为比较不同品牌的浏阳豆豉中真菌分布情况,采用ITS高通量测序对4种品牌的浏阳豆豉(LJ,TPQ,TMS,YPX)中真菌组成进行检测,并通过韦恩图、热图和主坐标分析(PCoA)对其结果进行分析。结果表明,4种豆豉存在共有的146个操作分类单元(OTUs),TPQ豆豉样品的真菌相对丰度最大,LJ豆豉样品最低。4种浏阳豆豉均以子囊菌门(Ascomycota)、毛霉亚门(Mucoromycota)为主要菌群门类,LJ和YPX豆豉样品中均以曲霉属(Aspergillus)为主要菌属,其中LJ豆豉中曲霉属相对丰度最高(91.4%),TPQ豆豉样品中小囊菌属(Microascus)相对丰度最高(49.1%)。热图聚类结果反映出各品牌浏阳豆豉中具有其特有的菌属,横梗霉属(Lichtheimia)主要存在于TMS与LJ豆豉样品中,嗜热菌属(Thermomyces)在TPQ豆豉样品中含量最高,曲霉属(Aspergillus)、单端孢属(Trichothecium)和根霉属(Rizopus)均在LJ中含量较高,木霉属(Trichoderma)、单端孢属(Trichothecium)、青霉属(Penicillium)、毛壳菌属(Chaetomium)在YPX含量最高。主坐标分析(PCoA)结果说明YPX豆豉样品菌群与LJ豆豉样品相似,而与TMS和TPQ豆豉样品相差较大。 In order to compare the distribution of fungus in different brands of Liuyang Douchi,the community structure of fungus in Liuyang Douchi of 4 brands(LJ,TPQ,TMS,YPX)was determined by ITS high-throughput sequencing,and the results were analyzed by Venn,heatmap and principal coordinate analysis(PCoA).The results showed that there were 146 operational taxonomic units(OTUs)in total among the 4 types of Douchi samples,the fungal relative abundance was the highest in TPQ Douchi sample and was the lowest in LJ Douchi sample.Ascomycota and Mucoromycota were main phyla in all samples,and Aspergillus was the main genera in LJ and YPX Douchi samples,of which the relative abundance of Aspergillus(91.4%)and Microascus(49.1%)were the highest in LJ and TPQ Douchi samples,respectively.The heatmap clustering results showed that each brand of Liuyang Douchi samples had its own unique fungi genera.Lichtheimia mainly existed in TMS and LJ Douchi samples,Thermomyces was the highest in TPQ Douchi samples,Aspergillus,Trichothecium and Rizopus contents were the highest in LJ Douchi sample,and Trichoderma,Trichothecium,Penicillium and Chaetomium contents were the highest in YPX Douchi sample.In addition,the results of principal co-ordinates analysis(PCoA)indicated that the flora in YPX Liuyang Douchi sample was similar to that in LJ Douchi sample,but was different from TMS and TPQ Douchi samples.
作者 陈怡 刘洋 蒋立文 李跑 廖卢艳 CHEN Yi;LIU Yang;JIANG Liwen;LI Pao;LIAO Luyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)
出处 《中国酿造》 CAS 北大核心 2020年第11期66-70,共5页 China Brewing
基金 国家自然科学基金面上项目(31571819)。
关键词 浏阳豆豉 ITS高通量测序 真菌 Liuyang Douchi ITS high-throughput sequencing fungus
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