Abstract: In order to investigate the dynamic changes of fungal community composition and diversity in the process of edible betelnut processing, the fungal rRNA gene ITS1 region was sequenced by Illumina Miseq high-throughput sequencing technology, the results showed that fungi could be assigned to 9 phyla, 31 classes, 84 orders, 164 families, 226 genera, and 520 OTUs using 24 betelnut samples, the dominant fungi include Aspergillus, Cladosporium, Candida, Lecanicillium, Simplicillium, Penicillium, Tuber, Cyberlindnera, Rhodotorula, Cutaneotrichosporon, unidentified Saccharomycetales_fam_Incertae_sedis, unidentified Saccharomycetales and unidentified Malasseziales, Aspergillus was the dominant fungi with a relative abundance of 66.70% to 97.67%, the other dominant fungi showed great differences in different process of edible betelnut processing. The diversity analysis showed that the community structure were more similar in soaked betelnut without soda, washed betelnut, roasted betelnut and added bittern betelnut, the community structure were more different in soaked betelnut with soda, brightened betelnut, cored betelnut and finished product betelnut. The results showed that there was no significant difference in fungal richness but significant difference in fungal diversity during processing processes of betelnut, and the community structure were varied in finished product betelnut. This study provides theoretical support for the research and development of anti-mildew technology for edible betelnut.

Key words: edible betelnut, fungal diversity, community structure, high-throughput sequencing

摘要： 为了解食用槟榔加工过程中真菌群落组成及多样性动态变化情况,以食用槟榔加工过程中不同阶段的槟榔籽为研究对象,采用Illumina MiSeq高通量测序技术对其真菌rRNA基因ITS1区进行测序分析。结果显示,未入苏发籽、入苏发籽、洗籽、烤籽、上胶籽、去芯籽、点卤籽和成品籽8类共24个样品的真菌归类为9个门,31个纲,84个目,164个科,226个属的520个操作分类单元(OTU),优势菌属包括Aspergillus(曲霉属)、Cladosporium(枝孢属)、Candida(假丝酵母属)、Lecanicillium(蜡蚧属)、Simplicillium(拟青霉属)、Penicillium(青霉属)、Tuber(块菌属)、Cyberlindnera、Rhodotorula(红酵母属)、Cutaneotrichosporon、unidentified Saccharomycetales_fam_Incertae_sedis(未鉴定出的发菌)、unidentified Saccharomycetales(未鉴定出的酵母)和unidentified Malasseziales(未鉴定出的马拉色菌),其中槟榔内生菌Aspergillus为整个加工过程中的绝对优势真菌,相对丰度达66.70%~97.67%,其余优势真菌在不同槟榔加工过程中差异较大。多样性分析表明,未入苏发籽、洗籽、烤籽和点卤籽真菌组成结构较为相似,入苏发籽、上胶籽、去芯籽和成品籽真菌组成结构差异明显。本研究结果表明槟榔加工过程中真菌丰富度差异不大但多样性差异明显,其中成品籽真菌多样性较其他组真菌组成结构差异最大。本研究为后续食用槟榔防霉技术的研发提供了理论支持。

关键词: 食用槟榔, 真菌多样性, 群落结构, 高通量测序