Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera
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摘要: 本研究采用MiSeq高通量测序技术对4个建始地区米酒曲细菌和真菌多样性进行了解析，同时对其中乳酸菌和酵母菌进行了分离鉴定。由测序结果可知，米酒曲中平均相对含量>1.0%的细菌属为Pseudomonas（假单胞菌属，40.10%）、Pediococcus（片球菌属，14.41%）、Weissella（魏斯氏菌属，9.62%）、Bacillus（芽孢杆菌属，5.44%）、Enterobacter（肠杆菌属，3.50%）、Pantoea（泛菌属，2.86%）、Klebsiella（克雷伯菌属，2.29%）和Lactococcus（乳球菌属，2.18%）；平均相对含量>1.0%的真菌属为Amylomyces（淀粉霉属，49.97%）、Saccharomycopsis（复膜孢酵母属，39.47%）和Wickerhamomyces（威克汉姆酵母属，3.95%）；分别发现共有10个和4个平均相对含量>1.0%的细菌和真菌核心分类操作单元，累计含量高达61.38%和93.76%。采用纯培养基技术，各分离出10株乳酸菌和酵母菌，其中P.pentosaceus（戊糖片球菌）和S.fibuligera（扣囊复膜酵母）各占分离株的40%和70%。由此可见，建始地区米酒曲具有较高的微生物多样性。Abstract: In this study,MiSeq high-throughput sequencing technology were used to analyze the bacterial and fungal diversity in 4 rice wine koji samples collected from Jianshi,lacticacid bacterial and yeast strains were also isolated and identified by traditional culture methods. The relative abundances of bacterial genus more than 1.0% were Pseudomonas(40.10%),Pediococcus(14.41%),Weissella(9.62%),Bacillus(5.44%),Enterobacter(3.50%),Pantoea(2.86%),Klebsiella(2.29%)and Lactococcus(2.18%). The relative abundances of fugal genus more than 1.0% were Amylomyces(49.97%),Saccharomycopsis(39.47%)and Wickerhamomyces(3.95%). Ten bacterial and four fungal core operational taxonomic units(OTUs)with relative abundance of more than 1.0% were found in all samples,with the cumulative relative content 61.38% and 93.76%. Ten strains of lacticacid bacteria were isolated and 40% were identified as P. pentosaceus. Meanwhile,10 strains of yeast were isolated and 70% were identified as S.fibuligera. Thus,the Rice Wine Koji in Jianshi area has high microbial diversity.
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Keywords:
- rice wine koji /
- high-throughput sequencing /
- lacticacid bacteria /
- yeast /
- microbial diversity
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