摘要
通过高通量测序技术和传统可培养方法跟踪分析了勐海百中堂茶厂普洱茶发酵过程不同阶段的真菌多样性,采用多相鉴定方法准确鉴定了可培养真菌的分类学地位。可培养方法共分离到真菌107株,包括11个属,16个种,优势种为琉球曲霉(Aspergillus luchuensis)、新黑曲霉(Aspergillus neoniger)、烟曲霉(Aspergillus fumigatus)、青霉(Penicillium sp.)、枝孢菌(Cladosporium sp.)、微小根毛霉(Rhizomucor pusillus)、伞枝横梗霉(Lichtheimia corymbifera)、食腺嘌呤芽生葡萄孢酵母(Blastobotrys adeninivorans)、法布里德巴利酵母(Debaryomyces fabryi)、布兰克假丝酵母(Candida blankii)。高通量测序共分析到真菌69个属,189个OTU,优势属包括枝孢菌属(Cladosporium)、芽生葡萄孢酵母属(Blastobotrys)、假丝酵母属(Candida)。结果显示,普洱茶发酵过程中前期真菌多样性较后期高,研究结果为发酵普洱茶微生物安全性评价及功能性分析奠定了基础。
The fungal diversity during the pile-fermentation process from sundried green tea to Pu-erh ripe tea was analyzed by high throughput sequencing and culture isolation. The fungal isolates were further identified by polyphasic approach. 107 fungal isolates were obtained and identified to be 11 genera and 16 species,in which,the dominant species were Aspergillus luchuensis,Aspergillus neoniger,Aspergillus fumigates,Penicillium sp.,Cladosporium sp.,Rhizomucor pusillus,Lichtheimia corymbifera,Blastobotrys adeninivorans,Debaryomyces fabryi and Candida blankii. 189 fungal OTU belonging to 69 genera were illustrated by high-throughput sequencing technology,in which the dominant genera were Cladosporium,Blastobotrys,and Candida. The fungal diversity was more varied in the early stage of fermentation than those in later stage. The results laid the foundation for safety evaluation and functional analysis of Pu-erh tea.
作者
白飞荣
姚粟
田海霞
赵婷
张欣
马跃
李颂
郝彬秀
程池
王春玲
BAI Fei-rong;YAO Su;TIAN Hai-xia;ZHAO Ting;ZHANG Xin;MA Yue;LI Song;HAO Bin-xiu;CHENG Chi;WANG Chun-ling(China Center of Industrial Culture Collection,China National Research Institute of Food and FermentationIndustries Co.,Ltd.,Beijing 100015,China;China Tea Co.,Ltd.,Beijing 102209,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第12期43-51,共9页
Food and Fermentation Industries
基金
北京市科技计划课题(Z161100000616012).
关键词
普洱茶
真菌
高通量测序
可培养方法
Pu-erh tea
fungi
high throughput sequencing
culture method
