大竹米酒真菌群落研究及酵母菌分离鉴定

Research on fungal community and isolation and identification of yeast from Dazhu rice wine

以四川省达州市大竹地区的7份米酒样品为研究对象,采用MiSeq高通量测序技术对米酒样品中真菌菌群多样性进行分析,并通过传统微生物培养技术与分子生物学手段分离鉴定米酒样品中的酵母菌。米酒中真菌群落α多样性分析结果表明,该研究的测序条件可以有效反映样品中生物信息。真菌群落结构分析表明,子囊菌门(Ascomycota)(50.11%)和毛霉亚门(Mucoromycota)(49.81%)为米酒中的优势真菌门(平均相对含量≥1%),根霉属(Rhizopus)(49.64%)、复膜孢酵母属(Saccharomycopsis)(19.93%)、酿酒酵母属(Saccharomyces)(16.58%)和威克汉姆酵母属(Wickerhamomyces)(11.53%)为米酒中的优势真菌属(平均相对含量≥1%)。操作分类单元(OTU)结果显示,米酒样品中含有13个核心OTU,占总序列数的86.35%,主要隶属于根霉属(49.48%)、复膜孢酵母属(19.61%)和酿酒酵母属(16.21%)。大竹米酒中可分离菌株以酿酒酵母(Saccharomyces cerevisiae)为主,相对含量达87.5%。

Using 7 rice wine samples from Dazhu region of Dazhou in Sichuan province as the research objects,the fungal community diversity in the rice wine samples was analyzed by MiSeq high-throughput sequencing,and the yeasts were isolated and identified by traditional microbial culture technique and molecular biology method.The results ofα-diversity analysis of fungal community showed that the sequencing conditions could effectively reflect the biological information in the samples.The analysis of fungal community structure showed that Ascomycota(50.11%)and Mucoromycota(49.81%)were the dominant fungal phylum(average relative content≥1%)in rice wines,Rhizopus(49.64%),Saccharomycosis(19.93%),Saccharomyces(16.58%)and Wickerhamomyces(11.53%)were the dominant fungal genus(average relative content≥1%)in rice wines.The results of operational taxonomic units(OTU)indicated the rice wine samples contained 13 core OTUs,accounting for 86.35%of the total sequences,mainly belonging to Rhizopus(49.48%),Saccharomycosis(19.61%)and Saccharomyces(16.21%).Saccharomyces cerevisiae were the main isolated strains in Dazhu rice wine,with relative content of 87.5%.