食品科学 ›› 2018, Vol. 39 ›› Issue (22): 135-140.doi: 10.7506/spkx1002-6630-201822021

• 生物工程 • 上一篇    下一篇

桐城风鸭产香真菌的筛选与鉴定

姚秀香1,王武1,*,李沛军1,周颖1,童红甘1,张华锋1,叶键2   

  1. (1.合肥工业大学食品科学与工程学院,安徽?合肥 230001;2.安徽先知缘食品有限公司,安徽?桐城 231400)
  • 出版日期:2018-11-25 发布日期:2018-11-21
  • 基金资助:
    安徽省科技攻关项目(1501031101)

Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck

YAO Xiuxiang1, WANG Wu1,*, LI Peijun1, ZHOU Ying1, TONG Honggan1, ZHANG Huafeng1, YE Jian2   

  1. (1. School of Food Science and Engineering, Hefei University of Technology, Hefei 230001, China;2. Anhui Xianzhiyuan Food Co. Ltd., Tongcheng 231400, China)
  • Online:2018-11-25 Published:2018-11-21

摘要: 选用孟加拉红和马铃薯葡萄糖琼脂培养基筛选、分离桐城风鸭中产香真菌,经感官评价筛选得到1?株产香酵母Y1和1?株产香霉菌M3。采用顶空固相微萃取结合气相色谱-质谱法测定2株产香菌在马铃薯葡萄糖培养体系和模拟肉体系下的挥发性代谢风味产物。与对照组相比,产香酵母Y1出现1-戊醇和苯乙醇两个吸收峰,产香霉菌M3出现苯甲醛和γ-癸内酯两个吸收峰。经酵母26S?rDNA和霉菌ITS核苷酸序列鉴定,该株产香酵母Y1为涎沫假丝酵母(Candida zeylanoides),而产香霉菌M3为烟管菌(Bjerkandera)。

关键词: 固相微萃取结合气相色谱-质谱法, 桐城风鸭, 产香真菌, 挥发性代谢风味产物, 筛选与鉴定

Abstract: In this study, aroma-producing fungi were screened and isolated from Tongcheng dry-cured duck using Bengal Red and PDA media. As a result, an aroma-producing strain of yeast (Y1) and an aroma-producing strain of mold (M3) were selected by sensory evaluation. The volatile flavor compounds produced by the two fungi in a potato-glucose culture system and a model meat system were extracted by headspace solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). In comparison with the control group, 1-pentanol and phenylethyl alcohol from strain Y1 were generated as well as benzaldehyde and γ-decalactone from strain M3. Y1 was identified as Candida zeylanoides and M3 as Bjerkandera based on 26S rDNA gene sequence and internal transcribed spacer (ITS) region sequence, respectively.

Key words: solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), Tongcheng dry-cured duck, aroma-producing fungi, volatile flavor components, screening and identification

中图分类号: