西南林业大学学报2017，Vol.37Issue(3)：118-126,9.DOI:10.11929/j.issn.2095-1914.2017.03.019
产香真菌的鉴定及挥发性成分分析
Identification and Volatile Components Analysis of Aroma-producing Fungi
李梦娇 1余玉莎 1李祖红 2高泽文 1何甜 1柯尚艳 1李孟霞 3赵明富 1文国松4
作者信息
- 1. 云南农业大学植物保护学院, 云南 昆明650201
- 2. 云南省曲靖市烟草公司, 云南 曲靖655000
- 3. 云南农业大学烟草学院, 云南 昆明650201
- 4. 云南农业大学特色资源植物改良与利用研究所, 云南 昆明650201
- 折叠
摘要
Abstract
Screening the aroma-producing fungi from the spice crops Ocimum basilicum with the enrichment culture technique, which were identified by morphological observation and ITS sequence analysis. The volatile com-ponents of all the strains fermenting with the screening culture medium was analyzed by difference analysis, cluster analysis ( HCA) . It was found that 6 aroma-producing strains were screened from the spice crops O. basilicum, and L-1 was identified as Trichoderma viride, L-2 was Trichoderma atroviride, YM was Fusarium chlamydosporum, GM was Lasiodiplodia theobromae, LL was Aureobasidium pullulans, and P3 was Saccharomyces cerevisiae probably. L-1 and L-2 were more similar, YM and P3 were relatively similar, and the rest of the strains difference were signifi-cant, these results suggested that the volatile components of same genus fungi had certain similarities.关键词
产香真菌/挥发性/GC-MS/酮类/甜罗勒Key words
aroma-producing fungi/volatility/GC-MS/ketones/Ocimum basilicum分类
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李梦娇,余玉莎,李祖红,高泽文,何甜,柯尚艳,李孟霞,赵明富,文国松..产香真菌的鉴定及挥发性成分分析[J].西南林业大学学报,2017,37(3):118-126,9.
