Fungal community diversity changes of Lianzhifan solution during fermentation process by high-throughput sequence technology / 中草药

ABSTRACT

Objective To investigate the dynamic changes of fungal communitiy diversity and dominant fungal communitiy of Lianzhifan solution in the fermentation process, so as to provide a scientific basis for the scientific fermentation. Methods Different samples was furtherly measured by Illumina HiSeq sequencing technique for the sequence of ITS2 variable region of fungi from Lianzhifan solution. QIIME, Mothur, and R software programs were employed to sort and calculate the number of sequences and operational taxonomic units (OTUs) for each sample. The composition, abundance, distribution, alpha diversity index of species, and beta diversity were analyzed to clarify the dynamic changes of fungal communities in structure, diversity, and abundance during the process of fermentation. Results The numbers of effective sequences for four different fermentation periods were 207 068; The rarefaction curves showed a sufficient sequencing depth, and the number of OTUs was close to saturation, which can fully display the fungal community structure of the Lianzhifan solution. The Fungi in Lianzhifan solution belonged to the following five phylums Ascomycota (74.21%), Basidiomycota (7.31%), Rozellomycota (2.62%), Zygomycota (0.66%), and Glomeromycota (0.01%). The dominant specie was identified to the Ascomycota. Results on the number of OTUs, Chao1 index, ACE index, and Shannon index showed that Lianzhifan solution had high abundance and diversity of fungal community, and total abundance and diversity of the upper and lower layers gradually increased during the fermentation process. Among them, the abundance and diversity of the upper samples increased during the whole process, while the lower samples showed a decrease firstly and followed by a dramatically increase, despite the diversity of the upper layer was obviously higher than that of the lower layer. Conclusion Illumina HiSeq sequencing technique can be used to determine the dynamic changes of fungal communities in structure, diversity, and abundance during the process of fermentation, which provides a reference for the scientific fermentation.