Analysis of fungal dynamic changes in the natural fermentation broth of ‘Hongyang’ kiwifruit

PeerJ

article

Zhiming Zhang¹  Yuhong Gao¹  Wenjuan Zhao²  Zhuo Wei²  Xiaozhen Liu²  Hanyao Zhang¹ 

[1] Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University;Key Laboratory of Biodiversity Conservation in Southwest China, National Forest and Glassland Administration, Southwest Forestry University

关键词: ‘Hongyang’ kiwifruit;    Natural fermentation;    High-throughput sequencing;    Fungal diversity;    Dynamic changes;   

DOI  :  10.7717/peerj.13286

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

‘Hongyang’ kiwifruit (Actinidia chinensis Planch.) is an ideal kiwifruit wine variety. At present, there is no research on the dynamic changes of yeast during the natural fermentation of kiwifruit wine. In this study, a high-throughput was employed to analyze the fungal population composition and diversity in the samples cultured in yeast extract peptone dextrose (YPD) medium and enriched in the natural fermentation process of ‘Hongyang’ kiwifruit at four time points, day one (D1T), day three (D3T), day five (D5T), and day fifteen (D15T). Five hundred and eighty-two operational taxonomic units (OTUs) were obtained from 131 genera and 178 species samples. The diversity analysis results showed that in the early natural fermentation stage, the dominant species was Aureobasidium pullulans, and as natural fermentation proceeded, the genus Pichia became the dominant species. Pichia kluyveri was an important species at the later stages of natural fermentation. An analysis of the metabolic pathways shows that P. kluyveri plays an aromatic-producing role in the natural fermentation of ‘Hongyang’ kiwifruit. These results could provide a theoretical basis for the studies of kiwifruit fungal diversity and fungal changes during fermentation. The findings could fix a major deficiency in the production of kiwifruit fruit wine, which lacks a specific flavor-producing yeast species or strain.

【 授权许可】

CC BY