大蒜产香细菌的筛选及香气成分分析  

Screening of Aromatic Bacteria from Garlic and the Aroma Components Analysis

作　　者：卢晨曦 张国治[1] 王赵改 赵丽丽 LU Chenxi;ZHANG Guozhi;WANG Zhaogai;ZHAO Lili(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南工业大学粮油食品学院,河南有郑州450001 [2]河南省农业科学院农副产品加工研究中心,河南郑州450002

出　　处：《保鲜与加工》2024年第12期107-115,共9页Storage and Process

基　　金：中原科技创新领军人才项目(234200510004);河南省科技攻关项目(232102110153,232102110128);河南省农业科学院新兴学科发展专项(2023xK06)。

摘　　要：为丰富天然产香内生菌和天然香精香料的种类,探究大蒜中分离出的内生细菌产香特性,采用平板划线法、形态学鉴定和16SrDNA鉴定相结合的方法对新鲜大蒜中的产香内生细菌进行分离纯化,对分离出的所有菌株分别发酵后采用感官评价法筛选优势产香菌;并采用形态学和分子生物学方法对获得的优势产香菌进行初步鉴定,采用气相色谱质谱联用技术(GC-MS)结合挥发性物质相对气味活度值(ROAV)分析对优势产香菌株的挥发性次级代谢产物进行定性定量分析。结果表明:从大蒜中共分离出11株纯系内生细菌,其中1株能够产生香气浓郁、具有良好怡人奶香果味的香味物质,经初步鉴定该菌株为枯草芽孢杆菌(Bacillus subtills),命名为BacillussubtillsASEF-2;该菌株在发酵液中产生的香气物质主要为3-羟基-2-丁酮(9.16mg/mL)2,3-丁二醇(8.51mg/mL)2-乙基呋喃(5.84mg/mL)、醋酸乙烯酯(5.90mg/mL),这些物质共同赋予发酵液良好怡人风味。本研究筛选出一株具有良好产香能力的枯草芽孢杆菌,该菌株在制备香精香料领域具有广阔的应用前景。This study aimed to enrich the varieties of natural aroma-producing endophytes,natural flavors and fragrances,and investigate the aroma-producing properties of endophytic bacteria isolated from garlic.Plate scribing method,morphological identification and 16S rDNA identification were combined to isolate and purify the aroma-producing endophytes from fresh garlic,then sensory evaluation method was used to screen the dominant bacteria after fermentation.The dominant strains were identified by morphological and molecular biological methods,and the volatile secondary metabolites of the dominant strains were qualitatively and quantitatively analyzed by gas chromatography mass spectrometry(GC-MS)and relative oder activity value(ROAV)analysis.The results showed that a total of 1l pure endophytic bacterial strains were isolated from garlic,and one strain among them was able to produce good and pleasant milk-fruit flavors with strong aroma,which was initially identified as Bacillus subtills and named Bacillus subtills ASEF-2.The main aroma substances produced by ASEF-2 in fermentation liquor were mainly ethyl diphosgene(9.16 mg/mL),2,3-butanediol(8.51 mg/mL),2-ethylfuran(5.84 mg/mL),and vinyl acetate(5.90 mg/mL),which together constituted good and pleasant flavors of the fermentation broth.This study screened a strain of Bacillus subtilis with good flavors production ability,which has broad application prospects in the fields of flavors and fragrances preparation.

关 键 词：产香菌 内生细菌 分离鉴定 香精香料 

分 类 号：TS201.3[轻工技术与工程—食品科学]