Comparative analysis of aroma components and quality of after space mutation breeding.

AIM

The aroma-producing strain of GDMCC60675 was taken as the research object, the composition of aroma-producing substances of was studied, and the target strains of suitable for food additives were screened out by mutagenesis.

METHODS

Mutants were obtained by space breeding. The colony morphology and cell morphology of the mutant strain were identified, the phylogenetic tree of the two strains was constructed, and the whole-genome sequences of the wild strain and the mutant strain were compared. The aroma components and key odor compounds of the two strains were analyzed and compared by HS-SPME-GC-MS and E-nose detection, and the data were processed by using the relative odor activity value (ROAV) analysis method.

RESULTS

A mutant strain of was found with different characteristics of aroma production compared with wild-type . It was found that its colony morphology and cell morphology were similar. However, it was found that the aroma-producing substances produced by the two strains were different, and the key difference compound was phenyl ethyl alcohol, which also proved that the two strains were different, and the main aroma note was different.