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an aroma-producing fungus

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

Active Publication Date: 2022-07-22
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 an aroma-producing fungus. The aroma-producing fungus is Talaromyces purpureogenus strain TapuXJ14C02, which was produced on April 2021. 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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Examples

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Embodiment 1

[0017] This example is the culture condition of the strain TapuXJ14C02 of the present invention

[0018] The invention proposes a fragrance-producing fungus, the fragrance-producing fungus is Talaromyces purpureogenus strain TapuXJ14C02; the culture conditions of the strain TapuXJ14C02 are: inoculate the strain TapuXJ14C02 on a PDA medium and culture it at 28 ℃ constant temperature culture; among them, the formula of PDA medium is: potato 200 g, agar powder 20 g, glucose 20 g and water 1000 mL.

Embodiment 2

[0020] This example is the morphological identification of the strain TapuXJ14C02 of the present invention

[0021] The morphological identification experiment of strain TapuXJ14C02 was as follows: strain TapuXJ14C02 was inoculated on PDA medium and cultivated at a constant temperature of 28°C. After strain TapuXJ14C02 was cultured on MEA medium for 7 days at 25°C, the colony diameter reached 9-14mm, the colony was white at the beginning, less conidia in the early stage, and a large number of spores in the later stage, which was blue-green, the aerial mycelium was more, and the back was yellowish brown. , specifically as figure 1 shown. A large number of conidia and spore-forming structures, broom-like branches are more common in bi-whorls, smooth, 150–250×2.5–3.5μm; pedicels are 3 to 5 per round, 12–14.5×2.5–4μm; phialides lanceolate Shaped, 12–13.5×2–3 μm, 3 to 6 phialides per pedicel; conidia smooth, oval, 3–3.5×2–2.5 μm, as figure 2 shown.

Embodiment 3

[0023] This example is the molecular biology identification of the strain TapuXJ14C02 of the present invention

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

[0025] 1. Extraction of strain DNA:

[0026] 1. Genome DNA extraction: Use a kit to extract fungal DNA, and store it in a -20 ℃ refrigerator for future use;

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

[0028] Primer: ITS1 5´-TCCGTAGGTGAACCTGCGG-3´

[0029] ITS4 5´-TCCTCCGCTTATT...

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Abstract

The invention relates to a fungus producing fragrance substances, belonging to the field of fungal biotechnology. The fragrance-producing fungus is Talaromyces purpureogenus strain TapuXJ14C02, and the Talaromyces purpureogenus strain TapuXJ14C02 has been preserved in the Guangdong Provincial Microorganism Culture Collection Center on April 9, 2021, and the preservation number is GDMCC. No 61600, the preservation address is Building 59, Yard, No. 100, Middle Xianlie Road, Guangzhou. The fragrance substances produced by the bacterial strain include valerian-4,7(11)-diene, isoamyl isovalerate, 3-octanol, isoamyl terephthalate, isoflavene, 3-methylbutyric acid -2-methylbutyl ester, isobutyl isovalerate, ethylhept-4-enoate, 3-octanone, decamethylcyclopentasiloxane. The fragrance substances of the strain have unique composition, diverse functions, easy extraction, and have very high potential application value.

Description

technical field [0001] The invention relates to a fungus producing fragrance substances, and belongs to the field of fungal biotechnology. Background technique [0002] Flavors and fragrances are extremely important to the food, feed, cosmetic, chemical and pharmaceutical industries (Sanchez L, et al., 2002). In order to overcome the high cost of flavors, fragrances and satisfy consumer preference for natural compounds, biotechnological production has emerged as a very attractive alternative to chemical production. The key to using microbial fermentation to produce natural flavors and fragrances is to obtain strains with good production performance. In recent years, studies have shown that most of the microorganisms that can synthesize or transform the production of natural aroma substances are fungi. For example, aroma compounds such as alcohols, aldehydes, ketones, acids, and esters are produced by fermentation of sausages by Debaryomyces hanii (Cano-García L, 2014); end...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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