产香真菌的鉴定及挥发性成分分析

Identification and Volatile Components Analysis of Aroma-producing Fungi

摘要: 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。

Abstract: 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 components 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 significant, these results suggested that the volatile components of same genus fungi had certain similarities.