贵州不同地区“生花”糟辣椒中微生物多样性研究

采用Miseq高通量测序技术、传统培养分离法对贵州不同地区的“生花”糟辣椒中微生物进行多样性分析和菌种分离，获得引起糟辣椒“生花”现象的主要微生物。结果表明，4个样品微生物菌相丰度和多样性及传统分离的菌种差异较大，获得细菌和真菌的有效序列分别为97 306条、288 570条。在门水平上，共检测出4个主要细菌门和1个真菌门；在属水平上，共检测出13个主要细菌属及3个主要真菌属。通过基于16S rDNA、ITS测序鉴定并结合菌株发酵特性试验和回接验证试验，获得可引起糟辣椒出现“生花”现象的4株酵母菌分别为库德里阿兹威氏毕赤酵母（Pichia kudriavzevi）、膜璞毕赤酵母（Pichia membranifaciens）、汉逊德巴利酵母（Debaryomyces hansenii）、异常威克汉姆酵母（Wickerhamomyces anomalus）。该研究结果为糟辣椒的保质技术奠定了基础。

Microbial diversity of "Shenghua" fermented pepper in different areas of Guizhou

In order to obtain the main microorganisms that cause the "Shenghua" phenomenon of fermented peppers, the microbial diversity of "Shenghua" fermented pepper in different regions of Guizhou province were analyzed by Miseq high throughput sequencing technology, and microorganism were isolated by traditional culture method. The results showed that microbial abundance and diversity and the isolated strains of the 4 samples were quite different. The effective sequences obtained from bacteria and fungi were 97 306 and 288 570. At the phylum level, 4 main bacteria and 1 fungus were detected. At genus level, 13 main bacterial genera and 3 main fungal genera were detected. 4 strains of yeasts that could cause "Shenghua" in fermented pepper were identified based on 16S rDNA and ITS sequencing combined tests of strains fermentation characteristics and backcross validation, which were Debaryomyces hansenii, Pichia kudriavzevi, Pichia membranifaciens, and Wickerhamomyces anomalus, respectively. The results of this study provided a basis for the quality-guarantee technology of fermented pepper.