Preliminary identification of an aroma-producing fungus strain and analysis of volatile compounds

In order to obtain aroma- producing strain, a fungus strain F036 were identified by morphological observation and r DNA ITS sequence analysis. The volatile aromatic compounds were prepared with simultaneous distillation and extraction equipment( SDE) from the culture broth of the strain, and identified by gas chromatography-mass spectrometry(GC-MS). Strain F036 was observed to develop well branched substrate and aerial mycelia on PDA(Potato Dextrose Agar) medium,and the aerial mycelia were septate and milk-white with no spores after cultured for enough time,the optimum temperature was 34³6 ℃,the optimum p H value was 5 ⁶,and with cellulose enzyme and lignin enzyme activity. The r DNA ITS gene sequence of strain F036 showed the highest similarities to Irpex lacteus(99%),with which it formed a distinct clade. Strain F036 was cultured in PDA medium for 3 days at 35 ℃ and 180 r/min,and then the culture broth was added 5%(V/V)ethanol and cultured for 4 days under the described condition above with the production of many aromatic components. Analysis of GC-MS suggested that the main aromatic compounds included methyl cinnamate(19.93%),ethyl cinnamate(19.66%),benzaldehyde(7.35%),3-Methylbutanol(3.85%),ethyl benzoate(2.82%)and Linalool(1.24%),etc. So,aroma-producing fungus strain F036 could produce many volatile aromatic compounds,and had potential value in development of natural perfume.