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CN-121991815-A - Lemongrass fungus strain LV17 capable of efficiently synthesizing various natural characteristic aroma substances and application thereof

CN121991815ACN 121991815 ACN121991815 ACN 121991815ACN-121991815-A

Abstract

The invention discloses a lepidoptera strain LV17 with a preservation number of CGMCC No.42460 and application thereof. The strain can efficiently synthesize up to 64 key aroma substances in liquid fermentation, the yield of the core flavor substance dihydro-2-methyl-3 (2H) -furanone stably reaches milligrams per upgrade, the relative odor activity value of the strain is up to about 3.1 multiplied by 10 5 , and high-valence terpenoid substances such as beta-ionone and the like are also obviously enriched to jointly form a strong and pure flower fragrance-fruit fragrance-sweet fragrance composite characteristic. The electronic nose and GC-MS analysis show that the overall fragrance intensity of the bacterial strain is obviously superior to that of a control bacterial strain, and the response value of bad sulfides and amines is not abnormal. The strain can be applied to the fields of natural perfume, food flavoring and the like, and provides a high-efficiency microbial cell factory for solving the production of natural characteristic fragrant substances.

Inventors

  • GAO WEI
  • GU MIAO
  • CHEN QIANG
  • HUANG CHENYANG

Assignees

  • 中国农业科学院农业资源与农业区划研究所

Dates

Publication Date
20260508
Application Date
20260210

Claims (10)

  1. 1. The fungus strain LV17 of the Lemongrass genus capable of efficiently synthesizing various natural characteristic aroma substances is preserved in China general microbiological culture Collection center (CGMCC) with a preservation number of 42460.
  2. 2. A fungus strain LV17 of the genus Lemongrass as claimed in claim 1, The culture temperature of the Tricholoma fungus strain LV17 is 24-28deg.C, preferably 25deg.C; And/or, the activation medium of the lepidoptera fungus strain LV17 is PDA; And/or the propagation culture medium of the fungus strain LV17 of the lepidoptera is a solid plate culture medium, and the solvent of the solid plate culture medium is water, wherein the solid plate culture medium comprises 15-30 g/L of glucose, 2-6 g/L of beer yeast powder, 5-8 g/L of turfy soil, 15-25 g/L of agar, and preferably 20 g/L of glucose, 3 g/L of beer yeast powder, 8 g/L of turfy soil and 20 g/L of agar; and/or, the lepidoptera fungus strain LV17 is cultivated under dark conditions.
  3. 3. A fermentation product, characterized in that the fermentation product is obtained by liquid fermentation culture of the fungus strain LV17 of the genus lepidoptera of claim 1 or 2.
  4. 4. A fermentation product according to claim 3, The solvent of the culture medium for liquid fermentation culture is water, and the concentration of each component is 15-30 g/L glucose, 2-6 g/L beer yeast powder, preferably 20-g/L glucose and 3-g/L beer yeast powder; And/or adding the fungus strain LV17 of the genus Lemongrass to the culture medium for fermentation culture to obtain fungus blocks full of hyphae; and/or the conditions of the liquid fermentation culture comprise light-shielding culture at 24-28deg.C, preferably 25deg.C and shaking speed of 120-180 r/min, preferably 150 r/min for 10-16 days; And/or the fermentation product is fermentation liquor obtained after liquid fermentation culture, or fermentation supernatant obtained after filtering the fermentation liquor, or natural spice crude extract obtained after volatile matter extraction and enrichment of the fermentation supernatant, or spice obtained by further refining the natural spice crude extract.
  5. 5. A microbial agent comprising the fermentation product of claim 3 or 4.
  6. 6. The microbial inoculum of claim 5, wherein the microbial inoculum comprises, The microbial inoculum also comprises a carrier; And/or the microbial inoculum further comprises at least one of a surfactant, a stabilizer and a pH regulator; and/or the dosage form of the microbial inoculum is freeze-dried powder, suspending agent, emulsion, granule or capsule.
  7. 7. Use of a fungal strain of the genus lepidoptera LV17 according to claim 1 or 2, a fermentation product according to claim 3 or 4, or a microbial agent according to claim 5 or 6 in any of the following 1) -4): 1) The application in preparing food or food additive; 2) The application in preparing essence and spice; 3) The application in preparing cosmetics or daily chemical products; 4) Use in the production of a natural characteristic flavour.
  8. 8. A method for producing a fermentation product according to claim 3 or 4, comprising inoculating a bacterial mass of a Tricholoma strain LV17 into a liquid fermentation medium for fermentation culture to obtain a fermentation broth.
  9. 9. The method according to claim 8, wherein, The solvent of the liquid fermentation medium is water, and the concentration of each component is 15-30 g/L glucose, 2-6 g/L beer yeast powder, preferably 20-g/L glucose and 3-g/L beer yeast powder; and/or the fermentation culture conditions comprise light-shielding culture at 24-28deg.C and shaking speed of 120-180 r/min; And/or, the fermentation culture time is 10-16 days; and/or, the preparation method of the fungus block of the lepidocrocea strain LV17 comprises inoculating the activated lepidocrocea strain LV17 into a solid flat-plate culture medium for culture to form a compact fungus block; And/or the fermentation product preparation method further comprises the step of filtering the fermentation liquid to obtain fermentation supernatant and mycelium.
  10. 10. The method according to claim 9, wherein, The fermentation culture is carried out for 14 days under the condition of 25 ℃ and at the shaking speed of 150 r/min; And/or, in the preparation method of the fungus block, the culturing is in darkness at 24-28 ℃ for 18-22 days; And/or the solvent of the solid plate culture medium is water, wherein the solid plate culture medium comprises 15-30 g/L of glucose, 2-6 g/L of beer yeast powder, 5-8 g/L of turfy soil and 15-25 g/L of agar, preferably 20-g/L of glucose, 3 g/L of beer yeast powder, 8 g/L of turfy soil and 20-g/L of agar; and/or, the activated Leucopiae strain LV17 is obtained by inoculating Leucopiae strain LV17 into PDA culture medium, and culturing in darkness at 24-28deg.C for 10-16 days; and/or the fermentation product is prepared by extracting and enriching volatile matters from the fermentation supernatant to obtain natural perfume crude extract, and optionally refining the natural perfume crude extract to obtain perfume base.

Description

Lemongrass fungus strain LV17 capable of efficiently synthesizing various natural characteristic aroma substances and application thereof Technical Field The invention belongs to the technical field of intersection of microbial fermentation engineering, food biotechnology and natural product chemistry, and particularly relates to a lepidoptera fungus strain LV17 capable of efficiently synthesizing various natural characteristic aroma substances and application thereof. Background With the increasing consumer demand for "natural sources" and "health and safety", the global natural perfume market is rapidly growing. At present, natural perfume is mainly obtained by a plant extraction method such as rose essential oil, citrus oil and the like, but is limited by factors such as low planting area, climatic conditions, extraction rate and the like, the cost is high and the supply is unstable, animal-derived extraction such as musk and civet is related to ethical problems and has scarce sources, and a microbial fermentation method is regarded as a path with the most sustainable development potential, and is particularly suitable for producing rare and expensive natural aroma compounds. Wherein the characteristic aroma substances are core elements for shaping high-end essence and spice and improving the flavor quality of food and beverage. However, the current production technology of these key substances has significant bottlenecks, severely restricting the development and application of natural, high quality flavor products. At present, characteristic aroma substances are mainly obtained through the following paths, but have the fundamental defects that the characteristic aroma substances are represented by beta-ionone (floral key substances) and 4-methyl-5- (beta-hydroxyethyl) thiazole (meat key substances), and the industrial production of the characteristic aroma substances is highly dependent on a mature chemical synthesis route. Although this method has the advantages of high yield and relatively low cost, the product is defined as "artificial perfume" in the law, and cannot meet the urgent demands of the market for "all natural". In addition, chemical synthesis is difficult to obtain isomers with specific optical activity with high selectivity, resulting in product aroma quality being 'stiff and not lively', which is far from the fineness and the flexibility of natural extracts. For compounds such as (E) -2-hexenal (green fragrance profile), natural sources rely mainly on solvent extraction from specific plants (e.g. juniper, phellodendron). The product obtained by the method has natural properties, but is limited by trace components (usually ppm or even ppb level) of target substances in raw materials, so that the extraction rate is extremely low, the process is complicated, the cost is extremely high, the raw material supply is greatly influenced by seasons and places of production, and the requirement of industrial stable production cannot be met. The leading-edge biological manufacturing process is still in a development stage with low efficiency, and biosynthesis and enzymatic conversion are research hotspots for obtaining natural tag products. For example, the production of β -ionone by metabolically engineering yeasts, or the conversion of fatty acids to (E) -2-hexenal using a lipoxygenase/lyase system. However, these leading edge technologies generally have core problems of lengthy metabolic pathways, insufficient precursor supply, low key enzyme activity or stability, low product concentration, etc., resulting in production efficiency far reaching commercial economic viable levels, and currently only stay in laboratory research and development or pilot-scale stages. In summary, the prior art suffers from the difficulty that the chemical synthesis method loses the nature of 'nature' and the high-end market competitiveness, the natural extraction method faces the industrial obstacle of unstable supply and abnormal cost, and the emerging biological/enzymatic method suffers from low production efficiency and is difficult to realize in scale. Although there are some common aroma-producing microorganisms in industry at present, there are certain limitations that Saccharomyces cerevisiae in saccharomycetes mainly produces higher alcohols and esters, the aroma types are single, the aroma types are mainly bouquet, filamentous fungi such as aspergillus oryzae and penicillium can synthesize lactone, terpenoid and other aroma components, but mycotoxin can be produced, safety concerns are raised, bacteria are represented by lactobacillus and bacillus, diacetyl, short-chain acid and other substances can be produced, but the aroma intensity is usually weak and is often accompanied with rancidity, and aroma substances produced by large fungi (mainly refer to part of edible fungi) mainly comprise octacarbon compounds and aldehydes, the problem of insufficient aroma intensity is also present, and the content of sulf