Using High-throughput Sequencing to Study the Development of Fungal Community in Stored Wheat

被引：1

作者：

Yue X. ^{[1
]}

Zhang H. ^{[1
]}

Chen W. ^{[1
]}

Xu W. ^{[2
]}

Guo M. ^{[2
]}

机构：

[1] College of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou

[2] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 14期

关键词：

Fungal community; High throughput sequencing; Wheat;

D O I：

10.7506/spkx1002-6630-20190526-309

中图分类号：

学科分类号：

摘要：

In this paper, high-throughput sequencing technology was used to study the development of the fungal community in stored wheat and the factors inf l uencing it, aiming to provide useful information for optimizing the storage conditions of wheat. The results showed that Alternaria, Aspergillus, and Cladosporium were the most abundant fungal contaminants in stored wheat. Aspergillus was the genus with the highest diversity at the species level, including 11 species. Storage period of wheat had a great influence on the fungal community. The fungal communities in wheat stored for one, two and three years had their own characteristic fungi. The location of wheat in the warehouse had little relationship with the fungal community, while the depth of the warehouse affected the fungal community, and the abundance of Sordariomycetes decreased with the increase in storage depth. The fungal communities of stored wheat in different provinces were quite different. This study can provide basic data for the establishment of a model for describing the development of the fungal community in stored wheat, and also provide feasible schemes for fungal control in stored wheat in the future. © 2020, China Food Publishing Company. All right reserved.

引用

页码：109 / 115

页数：6

共 18 条

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