[1]赵慧君,沈馨(,董蕴,等.襄阳大头菜腌制液生物膜真菌多样性研究[J].中国调味品,2017,(12):61-65.
　ZHAO Hui-jun,SHEN Xin,DONG Yun,et al.Study on the Diversity of Fungal Microflora of Biomembrane in Xiangyang Mustard Root Brine[J].CHINA CONDIMENT,2017,(12):61-65.
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襄阳大头菜腌制液生物膜真菌多样性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
61-65
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Study on the Diversity of Fungal Microflora of Biomembrane in Xiangyang Mustard Root Brine
作者:
赵慧君1; 沈馨1(; 董蕴1; 吴竞2; 凌霞2; 胡事成3; 郭壮1*
(1. 湖北文理学院 化学工程与食品科学学院 鄂西北传统发酵食品研究所,湖北 襄阳 441053;2. 襄阳市食品药品检验所,湖北 襄阳 441021;3. 襄阳孔明菜有限公司,湖北 襄阳 441000)
Author(s):
ZHAO Hui-jun1;  SHEN Xin1;  DONG Yun1;  WU Jing2;  LING Xia2;  HU Shi-cheng3;  GUO Zhuang1
(1. Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hu Bei University of Arts and Science, Xiangyang 441053, China; 2. Xiangyang Institute of Food and Drug Supervision, Xiangyang 441021, China; 3. Xiangyang Kongmingcai Co.,Ltd ., Xiangyang 441000, China)
Keywords:
Xbiomembrane; fungus; diversity; Miseq
摘要:
Ascomycota平均含量高达99.99%，相对含量大于1%的真菌属分别为Zygosaccharomyces、Pichia和Candida，其含量分别为56.10%、40.96%和2.32%Operational taxonomic units，OTUOTU62（Zygosaccharomyces）和OTU37（Phialosimplex）的累计相对含量83.60%。由此可见，襄阳大头菜生物膜中的真菌微生物主要由隶属于Ascomycota的Zygosaccharomyces和Pichia构成
Abstract:
In the current study, 3 biomembrane samples of Xiangyang mustard root brine are collected, and the fungal microbiota are studied by Miseq high throughput sequencing technologies. Ascomycota is the most dominant fungal phylum with the relative abundance of 99.99%. At the genus level, Zygosaccharomyces, Pichia, and Candida are constituting more than 1% of total sequences, with the relative abundance of 56.10%, 40.96%, and 2.32% respectively. At the OTU level, we find 24 OTUs shared by all samples, and the cumulative average relative content of OTU62（Zygosaccharomyces）and OTU37（Phialosimplex）s 83.60%. The results indicate that the fungal microbiota of biomembrane in Xiangyang mustard root brine are main consisted by Zygosaccharomyces and Pichia belong to Ascomycota, and biomembrane samples have a large number of core fungal flora

参考文献/References:

[1]冯晓霞.襄阳大头菜向品牌化发展[J].光彩，2013，20(8)：40-41.
[2]王金美.大头菜新工艺及挥发性风味物质的研究[D].重庆：西南大学，2010.
[3]徐婷，张成杰，张桂敏.襄阳孔明菜卤水中耐盐污染菌的分离与鉴定[J].湖北大学学报：自然科学版，2013，35(1)：24-28.

备注/Memo

备注/Memo:
基金项目：湖北省食品药品监督管理局科研项目（201601025）；湖北文理学院食品新型工业化学科群建设项目作者简介：（1979-），，讲师，博士，研究方向：食品生物技术。（1984-），，，博士，
更新日期/Last Update: 2017-12-04