Wang Yurong, She Mina, Guo Zhuang, Shuang Quan
College of Food Science Inner Mongolia agricultural university Hohhot China.
Northwest Hubei Research Institute of Traditional Fermented Food College of Food Science and Engineering Hubei University of Arts and Sciences Xiangyang China.
Food Sci Nutr. 2020 Oct 19;8(11):5832-5840. doi: 10.1002/fsn3.1844. eCollection 2020 Nov.
Traditional fermented cereals are a rich source of naturally derived, diverse microorganisms. Illumina MiSeq high-throughput sequencing was used to investigate thoroughly fungal microflora in Western Inner Mongolian acidic gruel. A total of 589,495 sequences were obtained from 16 acidic gruel samples. Ascomycota was found to be the predominant phylum with a relatively abundance of 97.54%, followed by Basidiomycota (2.26%) and Chytridiomycota (0.1%). The dominant genera obtained from the acidic gruel were , , , , , , , and . and were predominant genera, and their relative abundances were 57.59% and 34.95%, respectively. A total of 50 yeast strains were isolated and identified. Statistical analysis indicated that and affiliated with Ascomycota were the dominant yeasts in acidic gruel, accounting for 28% and 22%, respectively. This study provides an unequivocal theoretical basis for the study of fungal diversity and the identification and preservation of yeasts in traditional fermented cereals. It also provides validated strain resources for further exploration of the effect of yeasts on acidic gruel quality.
传统发酵谷物是天然来源的多种微生物的丰富来源。利用Illumina MiSeq高通量测序技术对内蒙古西部酸性稀粥中的真菌微生物群落进行了深入研究。从16个酸性稀粥样品中总共获得了589,495条序列。发现子囊菌门是优势菌门，相对丰度为97.54%，其次是担子菌门（2.26%）和壶菌门（0.1%）。从酸性稀粥中获得的优势属为 、 、 、 、 、 、 、 和 。 和 是优势属，它们的相对丰度分别为57.59%和34.95%。总共分离并鉴定了50株酵母菌株。统计分析表明，隶属于子囊菌门的 和 是酸性稀粥中的优势酵母，分别占28%和22%。本研究为传统发酵谷物中真菌多样性研究以及酵母的鉴定和保存提供了明确的理论依据。它还为进一步探索酵母对酸性稀粥品质的影响提供了经过验证的菌株资源。
