不同厂家永丰辣酱麦曲中真菌群落结构及其理化性质

Fungal community structure and physicochemical properties in wheat koji of Yongfeng chili paste from different manufacturers

该研究采用传统培养法及高通量测序技术探究不同永丰辣酱生产厂家麦曲中的真菌多样性,并通过冗余分析对真菌群落与理化性质之间的相关性进行了研究。结果显示,根霉属(Rhizopus)、石座菌属(Petromyces)、脉孢菌属(Neurospora)为不同厂家麦曲样品中的优势菌属。而通过传统分离方法分离得到了根霉属(Rhizopus sp.)、曲霉属(Aspergillus sp.)、脉孢菌属(Neurospora sp.)、横梗霉属(Lichtheimia sp.)的菌株,与高通量测序的结果相似,表明分离得到的菌株可能为各麦曲样品中的主要功能菌株。相关性分析表明,根霉属(Rhizopus)与总酸含量呈正相关,Meyerozyma和威克汉姆酵母(Wickerhamomyces)与总酸和氨基酸态氮含量正相关。该研究为探究麦曲中的优势功能真菌、揭示永丰辣酱风味物质形成原因以及提高永丰辣酱产品的品质奠定了基础。

In this study,traditional culture method and high-throughput sequencing were used to explore the fungal diversity in wheat koji from different manufacturers of Yongfeng chili paste,and the correlation between fungal community and physicochemical indicators was studied by RDA redundancy analysis.The results showed that Rhizopus,Petromyces and Neurospora were the dominant genera in wheat koji samples from different manufacturers.The strains of Rhizopus sp.,Aspergillus sp.,Neurospora sp.and Lichtheimia sp.were isolated by traditional separation methods,which were similar to the results of high-throughput sequencing,indicating that the isolates might be the main functional strains in the wheat koji samples.Correlation analysis showed that Rhizopus was positively correlated with total acid content,and Meyerozyma and Wickerhamomyces were positively correlated with total acid and amino acid nitrogen content.This study lays a foundation for exploring the dominant functional fungi in wheat koji,revealing the reasons for the formation of flavor substances and improving the quality of Yongfeng chili paste products.