河南浓香型酒醅的真菌微生物菌群多样性及共变性

通过高通量测序研究河南三个不同酒厂的浓香型酒醅的真菌微生物菌群,逐次在门、纲、目、科和属5个水平上分析入窖酒醅和出窖酒醅的菌群多样性,探究酒醅发酵后菌群的共性变化规律.结果表明:出窖酒醅的真菌微生物多样性高于入窖酒醅的真菌微生物多样性,出窖酒醅的真菌主要有镰刀菌属Fusarium(相对丰度17％ ～32％),Plect...

Diversity and co-variability of fungal community in fermented grains from Henan strong-aroma liquor

Fungal communities in strong-aroma liquor fermented grains from three different distilleries in Henan were investigated via high-throughput sequencing,and the fungal community diversity of the fermented grains before and after fermentation was successively analyzed at the level of phylum,class,order,family,genus,respectively,to explore the common changes of fungal community co-variability.Results showed that the fungal community diversity of the fermented grains after fermentation was higher than that of the fermented grains before fermentation.The dominant fungi of the fermented grains after fermentation was Fusarium genus(relative abundance 17%~32%),Plectosphaerella genus(relative abundance 10%~19%),Alternaria genus(relative abundance 2.5%~3.7%),etc.The dominant fungi of the fermented grains before fermentation was Issatchenkia genus(relative abundance 27%~57%)or Saccharomycopsis genus(relative abundance 58.8%)in the Saccharomycetales order,etc.Compared with the fungal community of fermented grains before fermentation,the relative abundance of Ascomycota phylum was stable,and the relative abundance of Basidiomycota phylum increased.The relative abundance of Leotiomycetes class,Tremellales order,Fusarium genus,Alternaria genus and Plectosphaerella genus increased,while the relative abundance of Issatchenkia genus,Saccharomycopsis genus and Trichocomaceae family decreased.As a result,the high-throughput sequencing revealed the diversity and co-variability of fungal community in fermented grains from Henan strong-aroma liquor and its common changes after fermentation.