一株莴苣内生产香酵母菌的分离、鉴定及挥发性香气成分分析

通过平板划线分离法，从茎用莴苣中分离出一株酵母样真菌，命名为G0901。形态学特征、生理实验以及26S rDNA D1/D2区序列分析表明，该菌株属于Wickerhamomyces属的Wickerhamomyces anomalus。采用GC-MS方法，对该菌株麦芽汁发酵产生的挥发性香气成分进行检测，结果表明：该酵母菌发酵产生的香气组分主要为烯类和醇类，包括柠檬烯、月桂烯、香桧烯、α-蒎烯、罗勒烯、3-甲基-1-丁醇、苯乙醇和2-辛醇等，其中，柠檬烯的相对含量高达20%，这在发酵产香的微生物当中较少存在。因此，G0901菌株的分离为利用微生物高效生产柠檬烯提供了较好的研究材料。

Isolation,Identification and Volatile Compound Analysis of an Aroma-producing Endophytic Yeast from Romaine Lettuce

A strain of yeast named as strain G0901 was isolated from romaine lettuce stem by streak plate method. Morphological characteristics, physiological and biochemical tests and 26S rDNA D1PD2 region sequence analysis revealed that it belonged to the species Wickerhamomyces anomalus. The major volatile compounds produced by the strain were identified by gas chromatography-mass spectrometry to be alkenes and alcohols, including limonene, myrcene, sabinene, α-pinene, ocimene, 3-methyl-1-butanol, phenylethyl alcohol and 2-octanol. The relative content of limonene was 20%, which has been found present in other aroma-producing microorganisms at lower levels. Thus, strain G0901 holds promise for efficient limonene production by microbial fermentation.