【摘要】 利用高通量测序技术对发酵初、中、末期草莓酒中的真菌群落进行了分析。结果显示,草莓酒中的真菌隶属于7个菌门,29个纲,70个目,127个科,195个属。在门水平,子囊菌门、担子菌门、接合菌门始终是绝对优势菌群。在属水平,Pilidium、子囊菌门未确定属、葡萄孢霉属是草莓酒自然发酵过程中的主要优势菌群。假丝酵母属、隐球酵母属、毕赤酵母属、掷孢酵母属、亚罗酵母属是主要的非酿酒酵母。菌群动态及差异分析显示,葡萄孢霉属、假丝酵母属、毕赤酵母属与草莓酒的理化及感官品质可能存在较为密切的关系。研究初步阐明了草莓酒自然发酵过程中的真菌群落结构,对草莓酒的发酵管理及品质改良具有一定的指导意义。更多还原

【Abstract】 The fungal community of naturally fermented strawberry wine was investigated by High Throughput Sequencing technology to study the relevance between dominant fungi and the characteristics of strawberry wine. The fungi belonging to 7 Phyla, 29 Classes, 70 Orders, 127 Families and 195 Genera were detected in the naturally fermented strawberry wine in present study. The fungal community predominantly consisted of the Ascomycota, Basidiomycota, Zygomycota at phylum level during the fermentation. At genus level, Pilidium, unidentified(Zygomycota) and Botrytis were the dominant taxa, Candida, Cryptococcus, Pichia, Sporobolomyces and Yarrowia were the main non-Saccharomyces yeasts in the naturally fermented strawberry wine.The dynamic analysis and Metastats analysis of fungal community showed that the dominant taxa, such as Botrytis, Candida and Pichia, were probably related to the characteristics of the naturally fermented strawberry wine. It suggested that these taxa exerted a great influence on the quality of the strawberry wine. However, further experimental tests are needed to confirm this relevance. Taken together, the present study illustrates the fungal communities of the naturally fermented mash of strawberry wine,which can provide guidance to improve the quality and wine-fermentation management of strawberry wine.更多还原