Identification and Volatile Components Analysis of Aroma-producing Fungi

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.