文献类型：期刊文献

英文题名：Analysis of yeast diversity during spontaneous fermentation of red and white pitaya

作者：Gong, X. Zou, S. P. Liu, W. W. Yu, Z. H. Liu, X. Z.

第一作者：龚勋

通信作者：Liu, X[1]|[14440df22f06bbcaad0e9]刘晓柱;

机构：[1]Guizhou Inst Technol, Guiyang, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang, Peoples R China.|贵州理工学院;

年份：2023

卷号：30

期号：3

起止页码：796-804

外文期刊名：INTERNATIONAL FOOD RESEARCH JOURNAL

收录：;Scopus(收录号：2-s2.0-85163334990);WOS:【SCI-EXPANDED(收录号:WOS:001021828900021)】；

基金：The present work was financially supported by the High -Level Talent Research Funding Project of Guizhou Institute of Technology (grant no.: XJGC20150404) and Research on Education and Teaching Reform Project of Guizhou Institute of Technology (grant no.: JGZD201803) .

语种：英文

外文关键词：pitaya; yeast; diversity; spontaneous fermentation; high-throughput sequencing

摘要：Yeast communities during spontaneous fermentation of red and white pitaya were characterised and compared to provide a reference for the isolation of pitaya yeast strains. Using Illumina MiSeq high-throughput sequencing technology, we investigated the composition and diversities of yeast communities during five stages of spontaneous fermentation (1, 3, 5, 7, and 15 d), and the results showed 584,055 and 699,120 valid sequences from red and white pitaya, respectively. The sequences were classified into 86 and 42 operational taxonomic units, then assigned to 69 species in 49 genera (red pitaya) and 37 species in 32 genera (white pitaya). Taxonomic composition and diversity analysis results showed high yeast diversity during the early stage of spontaneous fermentation (RF1) for red pitaya, and during the middle stage (WF5) for white pitaya fermentation. The dominant yeast species was unclassified_o_Saccharomycetales in red pitaya, and Clavispora opuntiae in white pitaya, and these species showed opposite trends during red and white pitaya fermentation. One-way ANOVA showed highly significant differences in unclassified_o_Saccharomycetales (p & LE; 0.01) in red pitaya, and in Clavispora opuntiae (p & LE; 0.001) in white pitaya across the five spontaneous fermentation stages. In addition, phylogenetic analysis revealed that unclassified_o_Saccharomycetales and Clavispora opuntiae were positioned farthest from other yeast species. Overall, yeast community diversity during spontaneous fermentation was higher in red rather than white pitaya.& COPY; All Rights Reserved