摘要
为探明制备传统中药芜荑的发酵菌种,对芜荑的发酵基质蒙古黄榆Ulmus macrocarpa Hance var.mongolica的果实内生菌和自然发酵后的菌株进行分离纯化,并采用显微形态特征和序列分析方法进行鉴定;采用Illumina Miseq?/Hiseq高通量测序技术,对通过有氧发酵和无氧发酵2种方式获得的果实自然发酵产物的真菌群落结构和多样性,进行形态学与内转录间隔区(ITS)、β-微管蛋白基因(BenA)和钙调蛋白基因(CaM)的序列联合分析。结果显示,从蒙古黄榆果实中分离鉴定出米曲霉Aspergillus oryzae、黄曲霉A.flavus和烟曲霉A.fumigatus 3种内生真菌;自然发酵的蒙古黄榆果实中鉴定出有氧发酵真菌属水平构成为:青霉属Penicillium(42.9%)、曲霉属Aspergillus(30.8%)、小穴壳菌属Dothiorella(24.9%)及其他真菌(1.4%);无氧发酵真菌属水平构成为:根霉属Rhizopus(55.7%)、Penicillium(24.4%)、Dothiorella(12%)及其他真菌(7.9%)。自然发酵果实中分离鉴定出优势真菌6种:米曲霉A.oryzae,黄曲霉A.flavus,灰带蓝曲霉A.glacus,亚曲霉A.subramaninii,米根霉R.oryzae,产黄青霉菌P.chrysogenum。蒙古黄榆果实内生真菌在2种发酵方式中均起到重要作用,从菌种方面为中药芜荑的规范化发酵制备提供了研究基础。
To explore the fermentative capacities of fungi for the production of traditional Chinese medicine Wuyi,fungi strains were isolated from fruits of Ulmus macrocarpa Hance var.mongolica before or after the natural fermentation and purified for analysis in the present study.Illumina Miseq?/Hiseq high-throughput sequencing technology was effectively used to investigate the structure and diversity of fungal community.In a combination with the morphological observation,molecular identification by using the DNA sequences of internal transcribed spacer(ITS),β-microtubulin gene(BenA)and calmodulin gene(CaM)from purified fungi was also performed.Three endophytic fungi were identified from the fruits of U.macrocarpa Hance var.mongolica:Aspergillus oryzae,A.flavus and A.fumigatus.Genera within the aerobic fermentation-type fungi community included Penicillium(42.9%),Aspergillus(30.8%),Dothiorella(24.9%)and others(1.4%).Genera within the anaerobic fermentation-type fungi community,on the other hand,consisted of Rhizopus(55.7%),Penicillium(24.4%),Dothiorella(12%)and others(7.9%).A.oryzae,A.flavus,A.glacus,A.subramanianii,R.oryzae,and P.chrysogenum were demonstrated as the dominant 6 fungal species identified from naturally fermented fruits.The endophytic fungi of U.macrocarpa Hance var.mongolica was found to play an important role in both types of aerobic and anaerobic fermentation.The above results should provide basic information beneficial for the research of fungal strains to establish a standardized fermentation process of Chinese traditional medicine Wuyi.
作者
何复华
包海鹰
HE Fuhua;BAO Haiying(College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China;College of Mycology,Jilin Agricultural University,Changchun 130118,China;Key Research Laboratory for the Traditional Chinese Mycomedicine Resources and Its Development,Changchun 130118,China)
出处
《菌物研究》
CAS
CSCD
2024年第2期183-190,共8页
Journal of Fungal Research
基金
教育部长江学者与创新团队项目(IRT_15R25)。
关键词
蒙古黄榆
发酵
菌种
BenA基因
CaM基因
Ulmus macrocarpa Hance var.mongolica
fermentation
fungal strain
BenA gene
CaM gene
