一株莴苣内生产香酵母菌的分离鉴定及挥发性香气成分分析.pdf

162 2011, Vol. 32, No. 23 食品科学 ※生物工程 一株莴苣内生产香酵母菌的分离、鉴定及 挥发性香气成分分析 高 健，许爱清，唐新科 (湖南科技大学生命科学学院，湖南湘潭 4 1120 1) 摘 要：通过平板划线分离法，从茎用莴苣中分离出一株酵母样真菌，命名为G090 1。形态学特征、生理实验 以及26S rDNA D 1/D2 区序列分析表明，该菌株属于Wickerhamomy ces 属的Wickerhamomy ces anomalus 。采用 GC-MS 方法，对该菌株麦芽汁发酵产生的挥发性香气成分进行检测，结果表明：该酵母菌发酵产生的香气组分主 要为烯类和醇类，包括柠檬烯、月桂烯、香桧烯、α- 蒎烯、罗勒烯、3 - 甲基- 1- 丁醇、苯乙醇和2 - 辛醇等， 其中，柠檬烯的相对含量高达20% ，这在发酵产香的微生物当中较少存在。因此，G090 1 菌株的分离为利用微生 物高效生产柠檬烯提供了较好的研究材料。 关键词：茎用莴苣；异常威克汉姆酵母；D 1/ D2 区；GC -M S 分析 Isolation, Identification and Volatile Compound Analysis of an Aroma-producing Endophytic Yeast from Romaine Lettuce GAO Jian ，XU Ai-qing ，TANG Xin-ke (School of Life Science, Hunan University of Science and Technology, Xiangtan 4 1120 1, China) Abstract：A strain of yeast named as strain G0901was isolated from romaine lettuce stem by streak plate method. Morphological characteristics, physiological and biochemical tests and 26S rDNA D 1PD2 region sequence analysis revealed that it belonged to the species Wickerhamomy ces anomalus . The maj or volatile compounds produced by the strain were identified by gas chromatography-mass spectrometry to be alkenes and alcohols, including limonene, myrcene, sabinene, α-pinene, ocimene, 3-methyl- 1-butanol, phenylethyl alcohol and 2-octanol. The relative content of limonene was 20%, which has been found present in other aroma-producing microorganisms at lower levels. Thus, strain G090 1 holds promise for efficient limonene production by microbial fermentation. Key words ：romaine lettuce ；Wickerhamomy ces anomalus ；D 1/D2 region ；GC-MS analysis 中图分类号：Q939.5 文献标识码：A 文章编号：