神经孢子虫特有气味的产生

H. Yamauchi, T. Obata, T. Amachi, S. Hara
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引用次数: 5

摘要

我们报道了神经孢子菌ATCC 46892产生一种水果气味,这可能是己酸乙酯造成的,但对其他神经孢子菌产生气味的研究很少。本研究旨在研究几种神经孢子菌菌株产生气味的情况。我们检查了12株神经孢子菌,包括前面描述的ATCC 46892。1) Neurospora sp. T为巴西发酵食品北酒新分离株,由巴西大学(Universidade Estadual de Campinas)的佐藤博士(Dr. Satoh)鉴定,并根据其形态特征进行分类。其他菌株购自日本大阪发酵研究所。将这些神经孢子菌菌株接种于5%的麦芽肉汁中,在500 ml摇瓶中30°C有氧培养数天。然后用Miracloth (Calbiochem Corp.)或微滤器(0.45/lm)过滤每个培养物。提取挥发物并进行分析。所得滤液用NaCI饱和250 ml,然后加入125 ml含有内标己酸甲酯的乙酸乙酯提取挥发物。将混合物用Mini-Beadbeater (Biospec Products)大力摇匀1分钟后,用GC或GC- ms分析4微升提取物。气相色谱采用Perkin-Elmer 8320B毛细管气相色谱仪。条件与上文中所述相同,但做了一些修改:色谱柱为粘结熔融石英毛细管柱,长度为15 m,直径0.53 mm,膜厚= 1.0 /lm;固定相,J and W scientific Inc.的DB-WAX;载气:氦气4.6ml/min(分流比= 1/5);柱温,在70℃下保温3min,以lOoC / min的速率从70℃升高到lOO℃,以20℃/ min的速率从lOO℃升高到230℃,再在230℃下保温7.5min;注射口和检测器温度250℃。GC-MS采用Hewlett Packard 5970B GCMS系统。气相色谱条件见表1。不同神经孢子菌形成气味的实验细节见文中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Production of Characteristic Odors by Neurospora
We reported that Neurospora sp. ATCC 46892 produced a fruity odor, for which ethyl caproate may be responsible, I) but few studies have been done on odor production by other Neurospora strains. This study was aimed at examining the production of odors by several Neurospora strains. We examined 12 Neurospora strains, including the ATCC 46892 dscribed previously. I) Neurospora sp. T, which was newly isolated from beiju, a fermented food in Brazil, had been obtained from Dr. Satoh (Universidade Estadual de Campinas, Brazil) and was classified by us from its morphological characteristics. Other strains were purchased from the Institute for Fermentation, Osaka, Japan. These Neurospora strains were inoculated into 5% malt broth and grown aerobically at 30°C for several days in a 500-ml shaking flask. Then each culture was filtered through Miracloth (Calbiochem Corp.) or a microfilter (0.45/lm). Volatiles were extracted and analyzed. Two hundred and fifty ml of the filtrate obtained was saturated with NaCI and then 125 ml of ethyl acetate containing an internal standard, methyl caproate, was added to extract volatiles. After the mixture was shaken vigorously for one minute by a Mini-Beadbeater (Biospec Products), four microliters of the extract was analyzed by GC or GC-MS. GC was done with a Perkin-Elmer 8320B capillary gas chromatograph. The conditions were the same as described elsewhere3) with some modifications: column, a bonded fused silica capillary column, 15 m, 0.53 mm i.d., film thickness = 1.0 /lm; stationary phase, DB-WAX from J and W Scientfic Inc.; carrier gas, helium at 4.6ml/min (split ratio = 1/5); column temperature, kept at 70°C for 3 min, raised from 70°C to lOO°C at the rate of lOoC per min, from lOO°C to 230°C at the rate of 20°C per min and then kept at 230°C for 7.5min; injection port and detector temperature 250°C. GC-MS was done with a Hewlett Packard 5970B GCMS System. The conditions of gas chromatography were Table I. ODOR FORMATION BY VARIOUS Neurospora STRAINS The experimental details are given in the text.
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