Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae
In this study, the diversity of fungal flora in the fermentation process of Musalesi was analyzed by high-throughput sequencing technology, and yeast was isolated and screened by traditional culture separation method combined with morphological observation. Superior Saccharomyces cerevisiae were scr...
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-120.pdf |
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| author | TANG Rui, WU Tao, WANG Guifang, ZHANG Yu, CHENG Yucheng, JIANG Xiao, BUHAILIQIEM Abdulrahiman |
| author_facet | TANG Rui, WU Tao, WANG Guifang, ZHANG Yu, CHENG Yucheng, JIANG Xiao, BUHAILIQIEM Abdulrahiman |
| author_sort | TANG Rui, WU Tao, WANG Guifang, ZHANG Yu, CHENG Yucheng, JIANG Xiao, BUHAILIQIEM Abdulrahiman |
| collection | DOAJ |
| description | In this study, the diversity of fungal flora in the fermentation process of Musalesi was analyzed by high-throughput sequencing technology, and yeast was isolated and screened by traditional culture separation method combined with morphological observation. Superior Saccharomyces cerevisiae were screened by physiological and biochemical tests, ethanol production, ester production capacity and acid tolerance analysis, and strains were identified by molecular biology technology. The results showed that the richness, uniformity and diversity of fungal flora increased first and then decreased, and a total of 25 fungi genera were identified during the fermentation process of Musalesi. The main fungal genera were Saccharomyces, Aspergillus, Talaromyces, Aureobasidium, Rhodotorula, Filobasidium, Morchella, Fusarium. The dominant fungi genera (relative abundance>1%) at the early stage of fermentation were Rhodotorula, Morchella, Fusarium and Filobasidium, at the middle stage of fermentation, there were Saccharomyces, Aureobasidium, Coriolopsis, Talaromyces, Penicillium, Aspergillus, and at the later stage of fermentation, there were Saccharomyces, Aspergillus, Talaromyces, Filobasidium, Penicillium. A total of two dominant yeast strains (numbered as J-1 and J-6) were isolated and screened in the fermentation process of Musalesi. They were both identified as S. cerevisiae, and their acid resistance and growth performance were superior to commercial S. cerevisiae SY. |
| format | Article |
| id | doaj-art-3dfca0c68bb141ab9e7acd2e42d91e14 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-3dfca0c68bb141ab9e7acd2e42d91e142025-08-20T03:07:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-0144412012610.11882/j.issn.0254-5071.2025.04.017Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiaeTANG Rui, WU Tao, WANG Guifang, ZHANG Yu, CHENG Yucheng, JIANG Xiao, BUHAILIQIEM Abdulrahiman01.Msalais Quality Inspection Center, Xinjiang Institute of Technology, Aksu 843100, China;;2.Xinjiang Cotton Capital Mussales Co., Ltd., Aksu 843200, ChinaIn this study, the diversity of fungal flora in the fermentation process of Musalesi was analyzed by high-throughput sequencing technology, and yeast was isolated and screened by traditional culture separation method combined with morphological observation. Superior Saccharomyces cerevisiae were screened by physiological and biochemical tests, ethanol production, ester production capacity and acid tolerance analysis, and strains were identified by molecular biology technology. The results showed that the richness, uniformity and diversity of fungal flora increased first and then decreased, and a total of 25 fungi genera were identified during the fermentation process of Musalesi. The main fungal genera were Saccharomyces, Aspergillus, Talaromyces, Aureobasidium, Rhodotorula, Filobasidium, Morchella, Fusarium. The dominant fungi genera (relative abundance>1%) at the early stage of fermentation were Rhodotorula, Morchella, Fusarium and Filobasidium, at the middle stage of fermentation, there were Saccharomyces, Aureobasidium, Coriolopsis, Talaromyces, Penicillium, Aspergillus, and at the later stage of fermentation, there were Saccharomyces, Aspergillus, Talaromyces, Filobasidium, Penicillium. A total of two dominant yeast strains (numbered as J-1 and J-6) were isolated and screened in the fermentation process of Musalesi. They were both identified as S. cerevisiae, and their acid resistance and growth performance were superior to commercial S. cerevisiae SY.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-120.pdfmusalesi|fermentation process|fungal flora diversity|screening|tolerance analysis|identification |
| spellingShingle | TANG Rui, WU Tao, WANG Guifang, ZHANG Yu, CHENG Yucheng, JIANG Xiao, BUHAILIQIEM Abdulrahiman Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae Zhongguo niangzao musalesi|fermentation process|fungal flora diversity|screening|tolerance analysis|identification |
| title | Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae |
| title_full | Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae |
| title_fullStr | Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae |
| title_full_unstemmed | Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae |
| title_short | Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae |
| title_sort | analysis of fungal community diversity during the fermentation process of musalesi and screening and identification of superior saccharomyces cerevisiae |
| topic | musalesi|fermentation process|fungal flora diversity|screening|tolerance analysis|identification |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-120.pdf |
| work_keys_str_mv | AT tangruiwutaowangguifangzhangyuchengyuchengjiangxiaobuhailiqiemabdulrahiman analysisoffungalcommunitydiversityduringthefermentationprocessofmusalesiandscreeningandidentificationofsuperiorsaccharomycescerevisiae |