Cymbopogon citratus fragrance-producing endophytic bacterium

A technology of endogenous bacteria and fragrance, applied in the direction of bacteria, microorganisms, and methods based on microorganisms, to achieve the effect of great development potential

Active Publication Date: 2014-12-10
HUNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few reports on the isolation an...

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  • Cymbopogon citratus fragrance-producing endophytic bacterium
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  • Cymbopogon citratus fragrance-producing endophytic bacterium

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Embodiment 1

[0018] Embodiment 1: the biological identification of bacterial strain

[0019] 1. Strain Morphological Characteristics

[0020] (1) Morphological characteristics of the colony population: the monoclonal colony was streaked and inoculated into NA solid medium, the plate was placed upside down in a constant temperature incubator, and incubated at 27°C for 1 to 3 days, the colony was light yellow, the surface was smooth and moist, and the edges were round. See attached figure 1 .

[0021] (2) Individual morphological characteristics of the bacteria: Gram staining was carried out on the strain, and observation with an optical microscope showed that the strain was a short rod-shaped, Gram-negative bacterium.

[0022] 2. Strain 16S rRNA Analysis

[0023] Bacterial Genomic DNA Extraction Kit (Shanghai Jierui Bioengineering Co., Ltd.) was used to extract the genomic DNA of the strain. Using the DNA as a template, the bacterial 16S rRNA general primer (27F, 1492R) was used ...

Embodiment 2

[0026] Embodiment 2: Analysis of the volatile fragrance produced by the bacterial strain of the present invention

[0027] The obtained strains were inoculated into NB liquid medium, cultured with shaking at 27°C and 170r / min, and the growth characteristics of the strains in NB liquid medium were observed, and samples were taken every hour to measure the OD change of the culture medium with an ultraviolet spectrometer. To depict its growth curve, see appendix image 3 .

[0028] Using HS-GC-MS analysis method for Pantoea sp. CcSh-1 volatile aroma substances for detection 。

[0029] 1. Experimental parameters

[0030]American Thermo-Finnigan Trace GC, Polaris Q, gas chromatography-mass spectrometry, Tri plus RSH three-in-one autosampler and NIST08 spectral library.

[0031] Chromatographic conditions: DB-5 quartz capillary column, 30 m × 0.25 mm × 0.25 μm, the column temperature was programmed to rise, the initial temperature was 60 °C, kept for 2 min, then increased ...

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Abstract

The invention discloses an endophytic bacterium pantoea sp. CcSh-1 generating volatile fragrant substance, and the preservation number is CGMCCNo.8715. The bacterium strain comes from the sheath part of matured cymbopogon citratus, is easy to culture, and is capable of generating refreshing and pleasing fragrance after being grown on a solid medium for 2-3 days, and the fragrant substance is identified to contain a citral composition. The bacterium provides a new microbe source for replacing plant raw materials producing perfumes.

Description

technical field [0001] The invention relates to the isolation and acquisition of an aroma-producing endophytic bacterium from citronella Pantoea sp. CcSh-1. Background technique [0002] Lemongrass [ Cymbopogon citratus (DC.)Stapf] is a perennial herb of the genus Citronella, which is an important tropical spice crop. Studies have shown that the main component of citronella volatile compounds is citral. The taste of citral is similar to the fruity aroma, and it is regulated as an edible spice allowed by my country's food additive use hygiene standard GB 2760-96. It is mainly used to prepare lemon, citrus and assorted fruit flavors. Citral is also the main raw material for the production of ionone, which is of great commercial value as the main raw material for high-end flavors and is widely used in the preparation of high-end cosmetics and daily chemical products. However, the current agricultural cultivation of citronella still cannot meet the needs of the spice indus...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/24C12R1/01
Inventor 朱咏华刘选明廖红东张鑫徐婷李燕卢骁南
Owner HUNAN UNIV
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