【摘要】 为研究马铃薯酒糟中酵母的种群结构和多样性,以马铃薯为主要原料,采用固态发酵法,得到马铃薯白酒酿造酒醅。分别对发酵第一次和第二次的1 d、3 d、5 d、7 d、9 d和11 d的酒醅采样并测序,在12个不同样品中获得有效序列数1 015 352,并聚成27～50个可操作分类单元,12个样品中真菌的Shannon、Simpson和Chao1指数分别在0.128 2～1.209 6、0.024 1～0.324 8和28.0～47.0,说明其中含有丰富的真菌种类。不同分类阶元的结果表明,样品中真菌的多样性均较为丰富且酒醅中真菌菌落结构存在一定差异。不同时期的样品在门、纲、目、科、属水平上的主要真菌类型相似,但具体占比不同。从种水平上看,Wickerhamomyces、Pichia myanmarensis最为丰富,为进一步揭示马铃薯白酒与酵母之间的互作关系提供参考,为后续研究奠定基础。更多还原

【Abstract】 In order to study the population structure and diversity of yeast in the fermented grains of potato Chinese baijiu, potato was used as the main raw material to obtain the fermented grains of potato liquor by solid fermentation.Fermented grains of 1 d, 3 d, 5 d, 7 d, 9 d and 11 d of the first and second fermentation were sampled and sequenced,respectively. The effective sequence number of 1 015 352 was obtained from 12 different samples and aggregated into 27～50 operable taxons. The Shannon, Simpson and Chao1 indices of fungi in 12 samples ranged from 0.128 2～1.209 6,0.024 1～0.324 8 and 28.0～47.0, respectively, indicating that it contains abundant fungal species. The results of different classifications showed that the diversity of fungi in the samples was rich, and there were some differences in fungal colony structure in fermented grains. The main fungal types in phylum, class, order, family and genus were similar in the samples of different periods, but the specific proportion was different. At the species level, Wickerhamomyces and Pichia myanmarensis are the most abundant, which can provide a reference for further revealing the interaction between potato Chinese baijiu and yeast and lay a foundation for the follow-up research.更多还原