Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing
Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing
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DOI：
10.1016/j.foodres.2016.11.037
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发表时间：
2017-01-01
影响因子：
8.1
通讯作者：
Zhang, Xiaoping
中科院分区：
文献类型：
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作者：
Liu, Maoke;Tang, Yuming;Zhang, Xiaoping
中国浓香型白酒 (CSFL) 在铺有窖泥 (PM) 的酒窖中发酵。这种 PM（特定的发酵粘土）含有在 CSFL 生产中发挥重要作用的微生物。然而，关于真菌群落结构和 PM 与酒窖年龄相关的变化的信息有限。在这项研究中，从使用了 5 年和 100 年的酒窖中取出 PM 样品，并使用变性梯度凝胶电泳 (DGGE) 和 Illumina MiSeq 测序进行表征。两种方法都显示，5 年和 100 年 PM 样本之间的真菌物种多样性（香农指数、Chao1 和观察到的物种）没有显着差异 (p > 0.05)，但 100 年 PM 样本 (UPGMA) 中的群落更加稳定。 Illumina MiSeq 测序可鉴定出 PM 样品中属于 4 个门（子囊菌门、接合菌门、担子菌门和壶菌门）的 111 个真菌属，其中主要门是子囊菌门。结果还表明，在长期CSFL发酵过程中，PM样品中的优势属组成发生了显着变化。 5 年 PM 样品中根霉属、茎点霉和毛孢菌属相对较多，100 年 PM 样品中曲霉菌和念珠菌含量最高（p < 0.05）。其中，念珠菌在 100 年样本中的相对丰度显着增加 (p < 0.05)。总体而言，这些结果为与 CSFL 生产相关的真菌群落提供了新的见解，并可能表明为什么在使用了较长时间的 PM 的地窖中发酵可以实现更高质量的 CSFL 生产。 (C) 2016 Elsevier Ltd. 保留所有权利。
Chinese strong-flavor liquor (CSFL) is fermented in cellars lined with pit mud (PM). This PM, specific fermented clay, contains microbes that play important roles in CSFL production. However, there is limited information about fungal community structure and cellar-age-related changes in PM. In this study, PM samples were removed from the cellars used for 5 and 100 years and characterized using denaturing gradient gel electrophoresis (DGGE) and Illumina MiSeq sequencing. Both methods revealed there were no significant differences in fungal species diversity (Shannon index, Chao1, and observed species) between the 5- and 100-year PM samples (p > 0.05), but the communities were more stable in the 100-year PM samples (UPGMA). Illumina MiSeq sequencing allowed identification of 111 fungal genera belonging to 4 phyla (Ascomycota, Zygomycota, Basidiomycota, and Chytridiomycota) in the PM samples, with the predominant phylum being Ascomycota. The results also indicated that the compositions of dominant genera in the PM samples were significantly changed during long-term CSFL fermentation. There were relatively more Rhizopus, Phoma, and Trichosporon in the 5-year PM samples, and Aspergillus and Candida were most highly represented in the 100-year PM samples (p < 0.05). Of these, Candida increased its relative abundance significantly in the 100-year samples (p < 0.05). Overall, the results provide novel insights into the fungal community associated with CSFL production, and may suggest why fermentation in a cellar with PM that has been in usage for a longer time allows better quality CSFL production. (C) 2016 Elsevier Ltd. All rights reserved.