天然产物研究与开发2018，Vol.30Issue(2)：246-250,5.DOI:10.16333/j.1001-6880.2018.2.012
增香细菌HD-7的鉴定及香气成分分析
Identification and Key Aroma Compounds Analysis of Strain HD-7
摘要
Abstract
Aroma-producing microorganisms have considerable promise for producing natural flavors and fragrances in an environment-friendly way.In this study,morphological characterization,physiological and biochemical test,and 16S rD-NA sequence analysis were performed to identify aroma-producing strain HD-7.Additionally,the aroma compositions from aroma-producing strain HD-7 fermentation were analyzed by gas chromatography-mass spectrometry (GC-MS).The result showed that the strain HD-7 was a Bacillus pumilus.A large number of aroma compositions were detected by GC-MS,and the main components included ethyl propionate,acetic acid,n-Propyl acetate,3-hydroxy-2-Butanone with the contents of 25.56％,12.68％,6.80％,4.86％,respectively,among which the ethyl propionate and 3-hydroxy-2-Butanone were widely used as flavors and fragrances.The aroma-producing strain HD-7 is of great application value for production of natural flavors and fragrances.关键词
产香细菌/短小芽孢杆菌/气相色谱-质谱(GC-MS)联用技术/香气物质/天然香料Key words
aroma-producing bacteria/Bacillus pumilus/gas chromatography-mass spectrometry/aroma compounds/natural flavors and fragrances分类
生物科学引用本文复制引用
吴丽君,梁开朝,王帆,高锐,王毅,段如敏,刘好宝,张海波,白晓莉..增香细菌HD-7的鉴定及香气成分分析[J].天然产物研究与开发,2018,30(2):246-250,5.基金项目
云南省科技厅项目(2015IA026) （2015IA026）
