Alternate Title: Study on Fungal Diversity of Dried Douchi in Longshan. (English)

المؤلفون: 倪慧, 王玉荣, 尚雪娇, 张振东, 周书楠, 郭壮

المصدر: Food Research & Development; 2/15/2020, Vol. 41 Issue 4, p27-31, 5p

مصطلحات موضوعية: RHIZOPUS, BASIDIOMYCOTA, COMMUNITY organization, ASCOMYCETES, CANDIDA, FUNGAL communities, ASPERGILLUS

Abstract (English): MiSeq high-throughput sequencing was used to study the community structure of fungus in homemade dried douchi of Longshan. The results showed that there were 113 core operational taxonomic units (OTUs), and the sequences contained in it accounted for 64.68 % of the total number of reads; Ascomycota, Basidiomycota and Muscomycota were the most abundant core dominant fungi phyla with cumulative average relative content as high as 96.32 %; Aspergillus, Candida, Trichosporon, Pichia, Kluyv -eromyces, Yamadazyma, Galactomyces and Rhizopus were found in all samples, and different fungi interact to form the unique flavor of Longshan dried douchi. There were abundant fungi in Longshan dried douchi, which need further exploration and protection. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 采用MiSeq 高通量测序技术对龙山县农家自制干豆豉中真菌菌群群落结构进行研究，结果表明该地干豆豉 中有核心分类操作单元（operational taxonomic units，OTU）113 个，其所包含的序列占总序列数的64.68 %；含量最高的 核心优势真菌门为子囊菌门（Ascomycota），其次为担子菌门（Basidiomycota）和毛微门（Mucoromycota），三者累积平均 相对含量高达96.32 %；曲霉（Aspergillus）、假丝酵母（Candida）、毛孢子菌属（Trichosporon）、毕赤酵母（Pichia）、克鲁维 酵母菌属（Kluyveromyces）、接合糖酵母属（Yamadazyma）、耐碱酵母属（Galactomyces）和米根霉属（Rhizopus）作为核心 优势真菌存在于所有样品中，不同菌群相互作用共同形龙山干豆豉独特的风味。说明龙山干豆豉中真菌丰富，有待进 一步发掘与保护。 [ABSTRACT FROM AUTHOR]

: Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Alternate Title: Effects of altitude on rhizosphere fungal community structure of Pinus tabulaeformis in Wula Mountain, China. (English)

المؤلفون: 李敏, 闫伟

المصدر: Mycosystema; Nov2019, Vol. 38 Issue 11, p1992-2006, 15p

مصطلحات موضوعية: NITROGEN in water, FUNGAL communities, SOIL fungi, SOIL structure, COMMUNITY organization, CHEMICAL properties, RHIZOSPHERE

Abstract (English): The fungal diversity and community structure in rhizosphere soil of Pinus tabulaeformis in Wula Mountain were investigated, and the fungal community structure associated with the soil physical and chemical properties was explored. The fungal community composition was studied using high-throughput sequencing technology. A total of 256 991 sequences of rhizosphere soil fungi was obtained, dividing into 1 026 OTUs belonging to 13 phyla, 37 classes, 84 orders, 145 families and 192 genera. At phylum level, Ascomycota, Basidiomycota and Mortierellomycota were dominant. At generic level, Penicillium (14.4%), Mortierella (7.6%), Geminibasidium (5.3%), Inocybe (1.8%), Cladosporium (1.6%), Tomentella (1.6%), Xenopolyscytalum (1.4%), Fusarium (1.3%), Lecanicillium (1.3%), Ilyonectria (1.1%), Thermoascus (1.0%), Sebacina (1.0%) and some unclassified genera were dominant. Analyses of alpha diversity index and NMDS showed that the fungal community structure at altitude of 1 800m was similar to that at altitude of 1 700m, but significantly different from that at altitude of 1 500m. Species diversity and abundance at altitude of 1 700–1 800m were significantly higher than those at altitude of 1 500m. RDA and correlation analysis of dominant fungi and soil physical and chemical properties showed that the community structure of soil fungi was significantly affected by soil physical and chemical properties, and nitrate nitrogen and water content were the main influencing factors. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 为了解海拔对油松Pinus tabulaeformis 根围土壤真菌多样性及群落结构的影响及探究真菌群落结构对 土壤理化性质变化的响应，采用Illumina Miseq 高通量测序平台对内蒙古乌拉山国家森林公园油松根围土壤真 菌群落组成进行了研究。结果表明，4 个海拔的土壤样本测序得到油松根围真菌有效序列共256 991 条，划分 为1 026 个OTU，分属于13 门、37 纲、84 目、145 科、192 属。在门水平上，油松根围优势真菌主要分布 于子囊菌门Ascomycota、担子菌门Basidiomycota 和被孢霉门Mortierellomycota；在属水平上，主要归属于 青霉属Penicillium(14.4%)、被孢霉属Mortierella(7.6%)、双担菌属Geminibasidium(5.3%)、丝盖伞属Inocybe (1.8%)、枝孢霉属Cladosporium(1.6%)、棉革菌属Tomentella(1.6%)、异多棒菌属Xenopolyscytalum(1.4%)、 镰刀菌属Fusarium(1.3%)、蜡蚧菌属Lecanicillium(1.3%)、土赤壳属Ilyonectria(1.1%)、热子囊菌属 Thermoascus(1.0%)、蜡壳耳属Sebacina(1.0%)和一些未定名属。对油松根围土壤真菌的α 多样性指数 分析以及NMDS 聚类结果的分析表明，海拔1 700m 和1 800m 的油松根围土壤真菌群落结构相似，而 与1 500m 的真菌群落结构差异显著，在海拔相对较高的1 700m–1 800m 的真菌多样性及丰度显著高于海 拔较低的1 500m 处。对油松根围优势真菌与土壤理化性质的冗余(RDA)分析及相关性分析表明，土壤真 菌的群落结构受土壤理化性质(硝态氮NN、含水量WC、速效钾AK、铵态氮AN、pH 值、有效磷AP、含 碳量CC 和总氮TN)的显著影响，其中NN 和WC 对油松根围土壤真菌群落结构的影响最为显著。 [ABSTRACT FROM AUTHOR]

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Alternate Title: The structure and function of endophytic fungal community in tobacco root. (English)

المؤلفون: 周家喜, 王茂胜, 喻理飞, 刘京, 邹晓

المصدر: Mycosystema; Oct2019, Vol. 38 Issue 10, p1610-1619, 10p

مصطلحات موضوعية: HYPOCREALES, COMMUNITY organization, SAPROPHYTES, FUNCTIONAL groups, BIOTIC communities, FUNGAL communities, ENDOPHYTIC fungi, PLANT-fungus relationships

Abstract (English): Tobacco endophytic fungi is an important component of the tobacco field ecosystem. Roots are important source of tobacco fungal endophytes. The community structure and functional characteristics of the endophytic fungi from roots of five varieties of tobacco were analyzed by high-throughput sequencing. The results showed that the diversity and richness of endophytic fungal community in the tobacco roots were low. Sordariomycetes, Dothideomycetes, Eurotiomycetes, Agaricomycetes and Leotiomycetes were the main fungal groups. Hypocreales, Capnodiales and Eurotiales were dominant order, and Nectriaceae, Davidiellaceae and Trichocomaceae were dominant family. Undefined saprophytes and animal pathogens were the main ecological functional groups. However, the distribution of community composition and ecological function were significantly different between tobacco varieties. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 烟草内生真菌是烟田生态系统的重要组成，根系是烟草内生真菌重要来源途径。本研究通过高通量测序技术分析了5 个品种的烟草根部内生真菌群落结构及功能特征。结果表明，烟草根部内生真菌群落多样性较低；粪壳菌纲Sordariomycetes、座囊菌纲Dothideomycetes、散囊菌纲Eurotiomycetes、伞菌纲Agaricomycetes 及锤舌菌纲Leotiomycetes 为主要菌群，肉座菌目Hypocreales、煤炱目Capnodiales和散囊菌目Eurotiales 为优势真菌目，丛赤壳科Nectriaceae、小戴维霉科Davidiellaceae 和发菌科Trichocomaceae 为优势真菌科，未定义腐生菌和动物病原菌是主要的生态功能群，但不同品种之间的真菌群落组成和生态功能分布差异显著。本研究为进一步挖掘利用烟草内生真菌资源，阐明烟草内生真菌的生态功能提供了参考。 [ABSTRACT FROM AUTHOR]

: Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Alternate Title: Analysis of Microbial Community Diversity in Chinese Korean Traditional Rice Wine and Its Starter Culture Using High-Throughput Sequencing. (English)

المؤلفون: 宁亚丽, 吴 跃, 何 嫱, 徐帅哲, 陈 艳

المصدر: Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 16, p107-114, 8p

مصطلحات موضوعية: RICE wines, MICROBIAL communities, COMMUNITY organization, ENTEROBACTER, RECOMBINANT DNA, FUNGAL communities, SACCHAROMYCES cerevisiae

Abstract (English): The microbial community structure and diversity in crude and refined Korean traditional rice wine from Yanbian, Jilin province and its starter culture were analyzed by high-throughput sequencing of the bacterial 16S rDNA V3 region and the fungal ITST1 region on the Illunina MiSeq and HiSeq platforms, respectively. The results of sequencing showed effective in-depth coverage of the microbial species, and the starter culture and rice wines were all populated by a highly diverse array of bacteria and fungi. The rice wines were similar to each other in microbial community structure, but significantly different from the starter culture. At the genus level, a total of 147 bacterial species were identified in all the samples. The dominant bacteria in the starter culture were Pseudomonas (5.00%) and Enterobacter (4.28%), while Lactobacillus (3.72% and 7.73%) and Enterobacter (6.31% and 4.41%) were dominant in both the crude and refined wines. Meanwhile, at the specie level, 12 fungi were identified in all these samples. The dominant fungus in the starter culture was Guehomyces pullulans (10.22%), while Saccharomyces cerevisiae (49.48% and 81.52%) and Hyphopichia burtonii (29.47% and 6.43%) were dominant in both the crude and refined wines. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 以吉林延边朝鲜族地区酒曲及其发酵后粗滤和精滤米酒为研究对象，分别采用Illunina MiSeq、Illunina HiSeq高通量测序平台对朝鲜族传统米酒及其酒曲中细菌16S rDNA V3区和真菌ITST1区进行测序，分析其微生物 群落结构多样性。结果表明，本次测序深度有效地覆盖其微生物种类，酒曲及米酒中细菌和真菌有丰富多样性； 与酒曲相比，米酒中微生物群落结构存在显著差异，粗滤、精滤米酒间微生物群落结构具有一定相似性。在属水 平下，酒曲和米酒样品中共鉴定出147 个细菌物种，酒曲中优势菌种为假单胞菌属（Pseudomonas）（5.00%）、 肠杆菌属（Enterobacter）（4.28%），2 种米酒中优势菌均为乳杆菌属（Lactobacillus）（粗滤米酒3.72%、精滤米 酒7.73%）和肠杆菌属（粗滤米酒6.31%、精滤米酒4.41%）；在种水平下，真菌菌属共鉴定出12 个物种，酒曲中 优势菌为普鲁蓝久浩酵母（Guehomyces pullulans）（10.22%），2 种米酒中优势菌均为酿酒酵母（Saccharomyces cerevisiae）（粗滤米酒49.48%、精滤米酒81.52%）和伯顿丝孢毕赤酵母（Hyphopichia burtonii）（粗滤米酒 29.47%、精滤米酒6.43%）。 [ABSTRACT FROM AUTHOR]

: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Alternate Title: Comparison of Microbial Community Structure of Starter Cultures (Daqu) for Luzhou-Flavor Liquor in Different Regions of Sichuan. (English)

المؤلفون: 吴树坤, 谢 军, 卫春会, 刘燕梅, 黄治国, 万世旅, 邓 杰

المصدر: Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 14, p144-152, 9p

مصطلحات موضوعية: PRINCIPAL components analysis, MICROBIAL communities, COMMUNITY organization, BACTERIAL diversity, STAPHYLOCOCCUS, FUNGAL communities, ASPERGILLUS

مصطلحات جغرافية: SICHUAN Sheng (China)

Abstract (English): In this study, we analyzed the microbial community structure of Luzhou-flavor liquor Daqu samples collected from different regions of Sichuan province by high throughput sequencing technology. The results showed that the dominant bacteria in the Daqu were Staphylococcus, Weissella, Bacillus, Lactobacillus, Kroppenstedtia, Thermoactinomyces, Saccharopolyspora, and Brevibacterium. The proportions of Thermoactinomyces and Weissella in Yibin Daqu and Luzhou Daqu, with higher temperature, were higher than those in two samples of Suining Daqu. The dominant strains in Suining Daqu were Staphylococcus and Bacillus, and Staphylococcus was much higher than in Yibin Daqu and Luzhou Daqu. On the other hand, the fungal communities in all four Daqu samples were predominated mainly by Thermomyces, Aspergillus, Thermoascus, Byssochlamys, and Wallemia. In Yibin and Luzhou samples, Thermomyces and Thermoascus were the dominant species, and their proportions were much higher than those in Suining Daqu. Aspergillus was the dominant species in Suining Daqu, and its proportion was much higher than those in Yibin Daqu and Luzhou Daqu. The diversities of bacteria and fungi in Suining Daqu were higher than in Yibin Daqu and Luzhou Daqu. Principal component analysis revealed that the microbial community structures of the Suining samples were more similar to each other while the microbial community structure of Yibin Daqu was more similar to Luzhou Daqu. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 利用高通量测序技术分析四川不同地区浓香型大曲微生物群落结构差异。结果表明：大曲中优势 细菌菌群为葡萄球菌属（Staphylococcus）、魏斯氏菌属（Weissella）、芽孢杆菌属（Bacillus）、乳杆菌属 （Lactobacillus）、Kroppenstedtia、高温放线菌属（Thermoactinomyces）、糖多孢菌属（Saccharopolyspora）、 短杆菌属（Brevibacterium），其中在品温较高的宜宾、泸州曲样中，魏斯氏菌属、高温放线菌属比例均高于 遂宁曲样，而遂宁两个曲样的优势菌属均为葡萄球菌属和芽孢杆菌属，其中葡萄球菌属远高于宜宾和泸州曲 样。另一方面，4 种曲样的真菌主要以嗜热真菌属（Thermomyces）、曲霉属（Aspergillus）、嗜热子囊菌属 （Thermoascus）、丝衣霉属（Byssochlamys）、节担菌属（Wallemia）为主，在品温较高的宜宾、泸州曲样中，嗜 热真菌属和嗜热子囊菌属为优势菌属，其比例远高于遂宁曲样，而遂宁两个曲样的优势菌属均为曲霉属，其比例远 高于宜宾和泸州的曲样。遂宁1、遂宁2曲样的细菌和真菌多样性均高于宜宾和泸州曲样。通过主成分分析发现，遂 宁1和遂宁2曲样微生物群落结构较相似，而宜宾和泸州曲样的微生物群落结构则更接近。 [ABSTRACT FROM AUTHOR]

: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Alternate Title: Analysis of Microbial Diversity in Three Rice Wine Kojis by Illumina High-Throughput Sequencing. (English)

المؤلفون: 母应春, 姜 丽, 苏 伟

المصدر: Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 14, p115-122, 8p

مصطلحات موضوعية: RICE wines, MICROBIAL diversity, BACTERIAL communities, BACTERIAL population, COMMUNITY organization, BACTERIAL diversity, FUNGAL communities

مصطلحات جغرافية: GUIZHOU Sheng (China)

Abstract (English): This study aimed to understand the microbial diversity of rice wine koji in Guizhou and to compare the bacterial and fungal community structures of rice wine kojis from different regions of this province. The composition and structure of bacterial and fungal communities in Huaxi (A), Panzhou (B) and Anshun (C) kojis were analyzed by high-throughput sequencing of the bacterial 16S rDNA V3-V4 region and of the fungal ITS1 region. Then the basic physicochemical indicators of kojis were determined and correlated with the diversity of major bacterial populations. The results showed that a total of 129 510 bacterial effective sequences and 1 030 operational taxonomic units (OTUs) were obtained, together with 60 945 fungal effective sequences and 19 OTUs. The bacterial diversity analysis showed that the Shannon index in koji B was significantly lower than those in kojis A and C, while the bacterial community structures of kojis A and C were more similar. The fungal diversity analysis showed that the Shannon index in koji C was significantly lower than those in kojis A and B, and the fungal community structures of kojis A and B were more similar to each other. At the level of phylum, Proteobacteria was the dominant bacteria and Zygomycota was the dominant fungi in koji A; Firmicutes was the dominant bacteria and Zygomycota was the dominant fungi in koji B; Proteobacteria was the dominant bacteria and Ascomycota was the dominant fungi in koji C. At the genus level, the dominant bacteria of koji A was Rhodococcus, and the dominant genus of kojis C and B was Bacillus. The dominant fungal genus of both kojis A and B was Rhizopus, while the dominant fungal genus of koji C was Saccharomyces. There was a significant regional variation in the microbial composition and diversity in rice wine koji at both the genus and phylum levels. The physicochemical indicators exhibited a correlation with the bacterial community structure. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 为了解贵州花溪（酒曲A）、盘州（酒曲B）、安顺（酒曲C）3 个地区的酒曲中微生物群落组成和多样 性，运用高通量测序技术对酒曲中的细菌16S rDNA V3-V4区和真菌ITS1区进行测序，比较不同地区酒曲中微生物 群落结构差异。测定不同地区酒曲的基本理化指标，与酒曲主要细菌种群进行相关性分析。结果显示，细菌获得 129 510 条有效序列，1 030 个OTU；真菌获得60 945 条有效序列，19 个OTU。细菌的多样性分析表明，酒曲B中 Shannon指数明显低于酒曲A和酒曲C，酒曲A和酒曲C的细菌群落结构更为接近。真菌的多样性分析表明，酒曲 C中Shannon指数明显低于酒曲A和酒曲B，酒曲A和酒曲B的真菌群落结构更为接近。在门水平上，酒曲A的优势 细菌门为变形菌门（Proteobacteria），优势真菌门为接合菌门（Zygomycota）；酒曲B的优势细菌门为厚壁菌门 （Firmicutes），优势真菌门为接合菌门；酒曲C的优势细菌门为变形菌门（Proteobacteria），优势真菌门为子囊菌 门（Ascomycota）。在属水平上，酒曲A优势细菌属为红球菌属（Rhodococcus），酒曲C和酒曲B的优势细菌属均 为芽孢杆菌属（Bacillus）；酒曲A和酒曲B的优势真菌属为米根霉属（Rhizopus），而酒曲C的优势真菌属为酵母属 （Saccharomyces）。不同地方来源的酒曲中的微生物组成及多样性在属和门水平上有明显差异；酒曲理化指标与 酒曲细菌种群结构具有一定相关性。 [ABSTRACT FROM AUTHOR]

: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Alternate Title: Effects of Suillus luteus on rhizosphere soil fungal diversity of Pinus sylvestris var. mongolica and Pinus tabulaeformis. (English)

المؤلفون: 李慧, 姚庆智, 张星, 铁英

المصدر: Mycosystema; Jul2019, Vol. 38 Issue 7, p1071-1081, 11p

مصطلحات موضوعية: FUNGAL communities, SCOTS pine, SOIL inoculation, COMMUNITY organization, SOIL fungi, RHIZOSPHERE

Abstract (English): Illumina MiSeq high throughput sequencing technology was used to analyze the fungal community structure of rhizosphere soil of Pinus sylvestris var. mongolica and P. tabulaeformis inoculated with Suillus luteus. A total of 347 681 raw data were obtained from four test samples, which were classified into five phyla. Based on Alpha diversity index and OTUs-Venn map of the soil samples, it was found that the relative abundance of fungi in the rhizosphere soil of two pine trees inoculated with S. luteus were different from that uninoculated with the fungus. The community structure analysis showed that S. luteus increased the relative abundance of basidiomycetes and chytridiomycetes and inhibited ascomycotes. The dominant genus was changed from Geopora to Suillus. Suillus luteus inoculation increased the difference of fungal community in the rhizosphere soil, and the fungal community similarity in P. sylvestris var. mongolica was significantly higher than that in P. tabulaeformis as a result of PCA and NMDS analysis. S. luteus inoculation decreased the soil fungal richness and increased the soil fungal diversity, and changed the soil fungal community structure and the dominant species composition. [ABSTRACT FROM AUTHOR]

Abstract (Chinese): 为了解褐环乳牛肝菌Suillus luteus 对樟子松Pinus sylvestris var. mongolica 和油松Pinus tabulaeformis 根际土壤真菌群落结构的影响，采用Illumina MiSeq 高通量测序，对两种松树接种S. luteus 与对照组的根际土壤真菌群落结构进行研究。结果显示，4 个样品共获得原始序列347 681 条，归为5 个 真菌门。综合各土壤样品真菌Alpha 多样性指数及OTUs-Venn 图，发现接种S. luteus 后樟子松和油松根 际土壤真菌相对丰度与对照存在一定差异。群落结构分析表明，接种S. luteus 提高了樟子松和油松根际 土壤担子菌和壶菌的相对丰度，抑制了子囊菌门真菌。优势属由原来的Geopora 转变为Suillus。通过PCA 分析与NMDS 分析发现接种S. luteus 后樟子松和油松根际土壤真菌群落差异性增加，且接种S. luteus 后 樟子松根际土壤真菌群落结构相似性显著高于油松根际土壤真菌群落结构相似性。接种S. luteus 的樟子 松和油松土壤真菌丰富度降低、多样性增加，接种S. luteus 改变了樟子松和油松根际土壤真菌群落结构 和优势真菌种群。试验结果为樟子松和油松促生真菌菌种筛选和育苗工作提供了依据。 [ABSTRACT FROM AUTHOR]

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