不同季节大曲生产过程中真菌群落结构的演变
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(1. 江南大学工业生物技术教育部重点实验室,江苏 无锡 214122;2. 宜宾学院固态发酵资源与利用四川省重点实验室,四川 宜宾 644000)

作者简介:

朱文优,男,副教授,江南大学在读博士研究生。

通讯作者:

徐岩(1962—),男,江南大学教授,博士生导师,博士。E-mail: yxu@jiangnan.edu.cn聂尧(1977—),男,江南大学教授,博士生导师,博士。E-mail: ynie@jiangnan.edu.cn

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国家自然科学基金重点项目(编号:31530055);国家863计划项目(编号:2013AA102108);国家自然科学基金项目(编号:3127192);国家重点研发计划项目(编号:2016YFD0400503);宜宾市科技重点项目(编号:2015-8);固态发酵资源与利用四川省重点实验室开放课题(编号:2016GTY001);酿酒生物技术及应用四川省重点实验室项目(编号:NJ2014-10)


Deep sequencing reveals fungal community evolution in the production of Daqu fermented different seasons
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(1. The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan 644000, China)

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    摘要:

    采用高通量测序技术和多元统计方法,对比研究夏秋两季高温大曲生产过程中的真菌群落结构及其演变。结果表明,夏季大曲的主要真菌有14个属,秋季大曲有17个属,且夏季大曲的主要真菌在秋季大曲中均存在;Pichia、Saccharomycopsis和Wickerhamomyces是夏秋两季大曲生产起始的主要真菌,其中Pichia是秋季大曲生产全程的主要真菌类群,Thermoascus是夏季大曲发酵后期的优势真菌类群;秋季大曲生产过程中真菌类群数量更多,而夏季大曲真菌物种分布更均匀;夏秋两季大曲生产过程可分为2个阶段,分别以8 d和12 d为分界线,秋季大曲生产过程更易受外界条件影响,特别是生产前期。

    Abstract:

    In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was the main fungus in the whole production of Daqu in autumn. Thermoascus was the main fungus in the late stage of Daqu production in summer. The fungi species in the production of Daqu in autumn were more than that in summer, but the distribution of fungi in the production of Daqu in summer was more uniform than that in autumn. The Daqu production can be divided into two stages whose dividing lines were respectively 8 d and 12 d in the summer and autumn. It was more easily affected by external conditions when Daqu produced in autumn, especially in the early stage of production.

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朱文优,聂尧,徐岩.不同季节大曲生产过程中真菌群落结构的演变[J].食品与机械,2017,33(10):16-22.
ZHUWenyou, NIEYao, XUYan. Deep sequencing reveals fungal community evolution in the production of Daqu fermented different seasons[J]. Food & Machinery,2017,33(10):16-22.

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  • 在线发布日期: 2023-03-10
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