基于高通量测序分析番茄自然发酵过程中的真菌多样性

秦宇蒙; 周笑犁; 管庆林; 刘云寒; 吴承木

doi:10.19303/j.issn.1008-0384.2021.09.017

基于高通量测序分析番茄自然发酵过程中的真菌多样性

doi: 10.19303/j.issn.1008-0384.2021.09.017

秦宇蒙^{1, 2,},
周笑犁^{1, 2, ,},
管庆林^{1, 2},
刘云寒^{1, 2},
吴承木^{1, 2}

1.
贵阳学院食品与制药工程学院，贵州　贵阳　550005
2.
贵州省普通高等学校功能食品重点实验室，贵州　贵阳　550005

基金项目: 贵州省大学生创新创业训练计划项目（S202010976038）；贵阳市财政支持贵阳学院学科建设与研究生教育项目（2021-xk15）

详细信息

作者简介:
秦宇蒙（1995−），女，硕士生，研究方向：食品工程（E-mail：953260572@qq.com）

通讯作者:
周笑犁（1985-），女，博士，教授，研究方向：食品加工副产物高值化利用（E-mail：lizi008009@126.com）

中图分类号: S 436
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- 文章访问数: 1191
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- 被引次数: 0
出版历程
- 收稿日期: 2021-06-08
- 修回日期: 2021-07-19
- 网络出版日期: 2021-08-10
- 刊出日期: 2021-09-28

Fungal Diversity in Natural Tomato Fermentation as Shown by High-throughput Sequencing

QIN Yumeng^{1, 2
,},
ZHOU Xiaoli^{1, 2
, ,},
GUAN Qingling^{1, 2},
LIU Yunhan^{1, 2},
WU Chengmu^{1, 2}

1.
College of Food and Pharmacy Engineering, Guiyang University, Guiyang, Guizhou　550005, China
2.
Key Laboratory of Functional Food of Universities in Guizhou Province, Guiyang, Guizhou　550005, China

摘要

摘要: 目的探究番茄自然发酵过程中真菌群落变化规律，为番茄精深加工利用提供理论指导。方法通过高通量测序技术分析番茄不同发酵阶段的真菌组成及其多样性，并检测其发酵过程中的理化指标。结果番茄发酵过程中共得到705 309条有效序列，有11个门，31个属；番茄自然发酵后，真菌群落具有较高的丰富度；其优势真菌门类为子囊菌门（Ascomycota）和担子菌门（Basidiomycota）；在属水平上，青霉属（Penicillium）为发酵初期的优势真菌，随后轮枝菌属（Verticillium）成为发酵中期的优势真菌，最后演替为孢汉逊酵母属（Hanseniaspora），说明番茄在自然发酵过程中的优势真菌存在一定差异；并且，pH值与可溶性固形物含量逐渐降低，酒精度以及番茄红素的含量变化趋势相近，呈波动变化。结论在番茄自然发酵过程中，随着发酵时间的延长，酵母菌属逐步成为优势真菌，同时发酵体系的可溶性固形物逐渐减少，微生物代谢产生的有机酸使pH逐渐下降，酒精度和番茄红素呈波动变化，这为番茄酵素发酵过程中菌群的调控提供方向。
- 番茄 /
- 自然发酵 /
- 高通量测序 /
- 真菌多样性 /
- 酵母菌属
Abstract: Objective Changes incurred to the fungal community during the natural fermentation of tomatoes were studied to pave the way for product and process development. Methods Composition and diversity of fungi presented at various stages of the naturally occurring fermentation on tomatoes were analyzed by high-throughput sequencing technique. Physical and chemical parameters for indexing the process were determined. Results A total of 705 309 effective sequences, including 11 phyla and 31 genera, were found in the fermentation broth during the entire process. The richly diverse fungal community was dominated by the families of Ascomycota and Basidiomycota. At the genus level, Penicillium predominated in the early stage of the fermentation which was followed by Verticillium in the middle stage and Hanseniaspora in the final stage. It indicated continual differentiations on fungal growth happened as the fermentation progressed. Along with the changing microbial community, the pH and soluble solids declined with fluctuations on the contents of alcohol and lycopene in the fermentation broth. Conclusion During the fermentation, gradually in the broth, Saccharomyces cerevisiae dominated the fungal community, while soluble solids broke down and pH lowered by the organic acids produced by the microbial metabolism, and alcohol and lycopene contents fluctuated. The revealed regulation roles of fungal flora played on the natural fermentation provided a guideline for future development of technology for an industrial utilization of tomatoes.
- Tomato /
- natural fermentation /
- high-throughput sequencing /
- fungal diversity /
- Saccharomyces

HTML全文

图 1 发酵过程中理化指标的变化情况

Figure 1. Changes in physiochemical properties of broth during fermentation

下载: 全尺寸图片幻灯片

图 2 真菌群落OTU稀疏曲线（a）和Shannon指数稀疏曲线（b）

Figure 2. Rarefaction curves on OTU （a） and Shannon index （b） of fungal community

下载: 全尺寸图片幻灯片

图 3 OTU水平上样本真菌群落聚类分析

Figure 3. Cluster analysis on fungal communities of samples at OTU level

下载: 全尺寸图片幻灯片

图 4 OTU韦恩图

Figure 4. Venn diagram of OTUs

下载: 全尺寸图片幻灯片

图 5 门水平上真菌群落组成分析

Figure 5. Composition of fungal community at phylum level

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图 6 属水平上真菌群落组成分析

Figure 6. Composition of fungal community at genus level

下载: 全尺寸图片幻灯片

图 7 属水平上真菌群落组成热图

Figure 7. Heatmap of fungal communities at genus level

下载: 全尺寸图片幻灯片

表 1 样本信息和多样性指数

Table 1. Information and diversity index on samples

样本 Samples	OTU数量 Amount of OTU	Chao1指数 Chao1	ACE指数 ACE	香农指数 Shannon	辛普森指数 Simpson	覆盖率 Coverage/%
G1	299	349	358	2.12	0.24	0.998
G2	371	473	550	2.80	0.24	0.999
G3	319	353	350	2.14	0.41	0.999
G4	380	423	479	3.87	0.09	0.999
G5	444	494	522	3.51	0.15	0.999
G6	438	513	563	3.39	0.13	0.999

下载: 导出CSV

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