基于高通量测序的清香型和酱香型酒曲真菌群落特征研究

Fungal community characteristics of light-flavor and sauce-flavor Jiuqu based on high throughput sequencing

为了探究不同种类清香型酒曲及酱香型酒曲真菌群落结构和多样性差异性变化,采用Illumina Miseq高通量测序技术,对8种酒曲真菌的ITS区进行测序分析。结果表明,劲牌公司生产的土曲及种曲的真菌α多样性较高。在门水平上,子囊菌门(Ascomycota)、毛霉门(Mucoromycota)和担子菌门(Basidiomycota)在8个酒曲中占有绝对优势。在属水平上,各酒曲中主要真菌属有根霉属(Rhizopus)、曲霉属(Aspergillus)、假丝酵母属(Candida)等。其中,清香型大曲QDF中含有较高比例的红曲霉属(Monascus)(16.5%)和根毛霉属(Rhizomucor)(14.6%)。在酱香型大曲JF和清香型大曲QDF中,热子囊菌属(Thermoascus)比例较高(分别占比14.5%和20.8%)。主成分分析表明,劲牌桂花曲HHF和酱香型大曲JF真菌多样性较接近,而不同感官评价的种曲真菌多样性差异较大。

In order to investigate the community structure and the diversity difference of fungi in light-flavor Jiuqu and sauce-flavor Jiuqu,the ITS gene sequences of fungi in 8 kinds of Jiuqu were sequenced by Illumina Miseq high-throughput sequencing technology.The results showed that α diversity of fungi in Jing Brand Tuqu and Zhongqu was higher.At the phylum level,Ascomycota,Mucoromycota and Basidiomycota were the absolute dominant phyla in the 8 kinds of Jiuqu.At the genus level,the main fungi in 8 kinds of Jiuqu were Rhizopus,Aspergillus,Candida,etc.Among them,the relative abundance of Monascus(16.5%)and Rhizomucor(14.6%)was higher in light-flavor Daqu QDF.The relative abundance of Thermoascus was higher in sauce-flavor Daqu JF(14.5%)and light-flavor Daqu QDF(20.8%).Principal component analysis showed that the fungal diversity of Guihuaqu HHF and sauce-flavor Daqu JF were similar,but the fungal diversity of Zhongqu with different sensory evaluation was significantly different.