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Fungus capable of producing fragrant substances

A technology for aroma substances and fungi, applied in the field of fungal biology, can solve the problems of lack of microbial aroma production resources and other problems

Active Publication Date: 2021-10-01
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of lack of microbial aroma-producing resources in the prior art, and to provide a fungus producing aroma substances. The fungus producing aroma substances is Talaromyces purpureogenus strain TapuXJ14C02. It was deposited in the Guangdong Microbial Culture Collection Center on September 9th, with the preservation number GDMCC.No61600, and the preservation address is Building 59, Compound, No. 100 Xianlie Middle Road, Guangzhou City

Method used

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  • Fungus capable of producing fragrant substances
  • Fungus capable of producing fragrant substances
  • Fungus capable of producing fragrant substances

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Effect test

Embodiment 1

[0017] The present embodiment is the culture condition of bacterial strain TapuXJ14C02 of the present invention

[0018] A flavor-producing fungus proposed by the present invention, said flavor-producing fungus is Talaromyces purpureogenus (Talaromyces purpureogenus) bacterial strain TapuXJ14C02; ℃ constant temperature culture; wherein, the PDA medium formula is: 200g of potatoes, 20g of agar powder, 20g of glucose and 1000mL of water.

Embodiment 2

[0020] The present embodiment is the morphological identification of bacterial strain TapuXJ14C02 of the present invention

[0021] The morphological identification experiment of the strain TapuXJ14C02 was as follows: the strain TapuXJ14C02 was inoculated on PDA medium and cultured at a constant temperature of 28°C. After the strain TapuXJ14C02 was cultured on MEA medium at 25°C for 7 days, the diameter of the colony reached 9-14mm, the colony was white at the initial stage, with few conidia in the early stage, and a large number of sporulation in the later stage was blue green, with more aerial hyphae, and the back was yellowish brown , specifically as figure 1 shown. A large number of conidia and sporulation structures, bristle-like branches are mostly in double whorls, smooth, 150–250×2.5–3.5 μm; 3 to 5 stem bases per round, 12–14.5×2.5–4 μm; phialides lanceolate Shaped, 12–13.5×2–3 μm, 3 to 6 phialides per peduncle; conidia smooth, elliptic, 3–3.5×2–2.5 μm, as figure 2...

Embodiment 3

[0023] The present embodiment is the molecular biological identification of bacterial strain TapuXJ14C02 of the present invention

[0024] The molecular identification experiment of described bacterial strain TapuXJ14C02 comprises the following steps:

[0025] 1. Extraction of bacterial strain DNA:

[0026] 1. Genomic DNA was extracted using a kit to extract fungal DNA, and stored in a -20°C refrigerator for later use;

[0027] 2. Ribosomal rDNA-ITS segment amplification: PCR amplification was performed using fungal genome rDNA as a template, primers were synthesized by Shanghai Sangon Bioengineering Co., Ltd., and the amplification cycle reaction conditions were: 94°C pre-denaturation for 3 minutes; 94°C denaturation 30s, annealing at 55°C for 30s, extension at 72°C for 1min, a total of 33 cycles; extension at 72°C for 10min; ITS-PCR amplification reaction was carried out in a 50μL reaction system (see the table below):

[0028] Primer: ITS15′-TCCGTAGGTGAACCTGCGG-3′

[002...

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Abstract

The invention relates to a fungus capable of producing fragrant substances, and belongs to the technical field of fungus biology. The fungus is a talaromyces purpureogenus strain TapuXJ14C02 preserved in the Guangdong Microbiological Culture Collection Center on April 9, 2021, the preservation number is GDMCC.No 61600, and the preservation address is building 59, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The fragrant substances generated by the strain comprise valerian-4,7(11)-diene, isoamyl isovalerate, 3-octanol, isoamyl senecioate, isolongifolene, 2-methylbutyl-3-methylbutyrate, isobutyl isovalerate, ethylheptyl-4-enoate, 3-octanone and decamethylcyclopentasiloxane. The fragrant substances of the strain are unique in composition, diversified in function and easy to extract, and have very high potential application value.

Description

technical field [0001] The invention relates to a fungus producing aroma substances, which belongs to the field of fungal biotechnology. Background technique [0002] Flavors and fragrances are extremely important to food, feed, cosmetics, chemical and pharmaceutical industries (Sanchez L, et al., 2002). To overcome the high cost of flavors, fragrances and meet consumer preferences for natural compounds, biotechnological production has emerged as a very attractive alternative to chemical production. The key to producing natural flavors and fragrances by microbial fermentation is to obtain strains with good production performance. Studies in recent years have shown that most of the microorganisms that can synthesize or transform natural aroma substances are fungi. For example, aroma compounds such as alcohols, aldehydes, ketones, acids, and esters were produced by fermenting sausages with Debaria hanzii (Cano-García L, 2014); acetaldehyde, β-caryophyllene and 3 - Octanol e...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P7/62C12P5/00C12P7/04C12P7/26C12P17/14C12R1/645
CPCC12P5/002C12P7/04C12P7/62C12P7/26C12P17/14
Inventor 张珂胡琼波翁群芳
Owner SOUTH CHINA AGRI UNIV
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