产香真菌的鉴定及挥发性成分分析

Identification and Volatile Components Analysis of Aroma-producing Fungi

从香料作物甜罗勒上经富集培养筛选出产香菌株后,对其进行形态学观察和ITS序列分析,并对其筛选培养基产生的挥发性成分进行差异性分析和聚类分析(HCA)。结果表明:共筛选到6株产香真菌,经鉴定L-1是绿色木霉,L-2是深绿木霉,YM是厚垣镰刀菌,GM是可可毛色二孢,LL是出芽短梗霉;P3可能是是酿酒酵母。其中L-1和L-2挥发性成分较为相似,YM和P3较为相似,其余各菌株差异性较大,说明同属真菌的挥发性成分存在一定的相似性。

Screening the aroma-producing fungi from the spice crops Ocimum basilicum with the enrichment culture technique, which were identified by morphological observation and ITS sequence analysis. The volatile com- ponents of all the strains fermenting with the screening culture medium was analyzed by difference analysis, cluster analysis （HCA）. It was found that 6 aroma-producing strains were screened from the spice crops O. basilicum, and L-1 was identified as Trichoderma viride, L-2 was Trichoderma atroviride, YM was Fusarium chlamydosporum, GM was Lasiodiplodia theobromae, LL was Aureobasidium pullulans, and P3 was Saccharomyces cerevisiae probably. L-1 and L-2 were more similar, YM and P3 were relatively similar, and the rest of the strains difference were signifi- cant, these results suggested that the volatile components of same genus fungi had certain similarities.