期刊论文

Analysis of Fungal Community Diversity during Fermentation and Drying of Hand-Made Fu Brick Tea by Illumina MiSeq Sequencing

中文

食品科学

1002-6630

2020

41

2

126-132

10.7506/spkx1002-6630-20181104-041

国家自然科学基金面上项目（31571819）；

本校为第一机构

为了解手筑茯砖茶发酵与干燥过程中真菌种类变化,以发酵(0、4、8、12 d)及干燥阶段(17、22 d)的手筑茯砖茶样品为研究对象,应用Illumina MiSeq技术进行扩增测序,为手筑茯砖茶发酵及干燥阶段样品中真菌多样性研究奠定基础。结果表明:手筑茯砖茶的发酵初期真菌群落结构存在较大差异,但随着发酵及干燥的进行真菌多样性整体呈下降趋势。测序及数据清理后共得到990 522个有效的Tags,聚类后有186个可操作分类单元,注释到5个门、14个纲、29个目、47个科、65个属。其中0 d的真菌多样性最高,且相对丰度最高的为曲霉属(Aspergillus),达40.59%。其次为德巴利酵母属(Debaryomyces)、散囊菌属(Eurotium)和青霉...

In order to understand the changes in fungal species during the fermentation and drying of hand-made Fu brick tea, the fungal diversity at different times of fermentation (0, 4, 8 and 12 d) and drying (17 and 22 d) was analyzed using Illumina MiSeq high-throughput sequencing. The results showed that the fungal community was diverse during the early fermentation stage, but this diversity exhibited an overall declining trend as fermentation and drying proceeded successively. After sequencing and data cleansing, a total of 990 522 valid Tags were obtained. After clustering, there were 186 operati...