关键词: 产香真菌, 天然香料, 气相色谱-质谱联用

Abstract: Aromatic microorganisms are important in the productions of natural flavors and fragrances.In this study,aromatic fungi strain JXJ 01 was identified on basis of the characteristics of morphology,physiology and ITS gene sequence.The toxicity of the strain was measured using mouse feeding tests.The volatile components were extracted using simultaneous distillation and extraction equipment,and analyzed using gas chromatography-mass spectrometry (GC-MS).Strain JXJ 01 was observed to secrete cellulase and ligninase,and develop well branched substrate and aerial mycelia on PDA medium,and the mycelia were septate and milkwhite with no spores after culturing for 30 days.Strain JXJ 01 developed clusters of sheet fleshy fruiting body on solid media,which consisted of agricultural wastes.It formed a distinct clade with Amanita fulva on phylogenetic tree based on the ITS gene sequence.The metabolites of strain JXJ 01 significant promoted the growth of mouse.Its volatiles consisted of many kinds of flavors,and the main components included methyl transcinnamate (15.24%),ethyl cinnamate (10.14%),linalool (6.33%),3-methyl-1-butanol (3.67%),benzaldehyde (3.42%),3-octanol (2.16%),2-methyl propioric acid (1.76%),2-methyl-1-butanol (1.42%) and ethyl benzoate (1.21%).Aromatic fungi strain JXJ 01 showed important potential application in the production of natural flavors.

Key words: aromatic fungi, natural flavors, gas chromatography-mass spectrometry