桐城风鸭产香真菌的筛选与鉴定
Abstract
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)。
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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
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