Chen Junjie, Li Qianying, Wang Jie, Chen Weizhe, Zheng Qikai, Zhong Qingping, Fang Xiang, Liao Zhenlin
College of Food Science, South China Agricultural University, Guangzhou, China.
Front Microbiol. 2022 Jul 22;13:908329. doi: 10.3389/fmicb.2022.908329. eCollection 2022.
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.
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.
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.
以广东微生物菌种保藏中心60675号产香菌株为研究对象，研究其产香物质组成，并通过诱变筛选出适合作为食品添加剂的目标菌株。
通过太空诱变育种获得突变体。对突变菌株的菌落形态和细胞形态进行鉴定，构建两菌株的系统发育树，并比较野生菌株和突变菌株的全基因组序列。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和电子鼻检测对两菌株的香气成分和关键气味化合物进行分析比较，并采用相对气味活性值（ROAV）分析法对数据进行处理。
发现一株与野生型相比具有不同产香特性的突变菌株。发现其菌落形态和细胞形态相似。然而，发现两菌株产生的产香物质不同，关键差异化合物为苯乙醇，这也证明两菌株不同，主要香气特征不同。
