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

doi:10.7506/spkx1002-6630-201822021

Abstract

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

CLC Number:

TS251.5

YAO Xiuxiang, WANG Wu, LI Peijun, ZHOU Ying, TONG Honggan, ZHANG Huafeng, YE Jian. Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck[J]. FOOD SCIENCE, 2018, 39(22): 135-140.

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

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