发酵产鸢尾酮真菌的分离鉴定及生香特性的初步研究

从陈化的鸢尾根状茎分离到产鸢尾酮的丝状真菌，以其作用于新鲜鸢尾根状茎，通过固体发酵产生了鸢尾酮。其中1株Rhizopusoryzae（94Y－01）表现最好。对培养基配方、培养温度、培养时间等发酵条件进行了报道。从发酵物提取得到的浸膏和凝脂，其理化指标分析及香气嗅评与传统鸢尾酮产品类似，经薄层层析和气相色谱－质谱（GC／MS）分析，表明含有鸢尾酮。

ISOLATION, DETERMINATION AND AROMA PRODUCT CHARACTERIZATION OF FUNGUS PRODUCING IRONE

The filamentous fungus producing aroma of bone were isolated from iris rhizome. Irone production from fresh iris rhizome obtained by solid fermentation with fungi was analysed by thin-layer chromatography and GC/ MS analysis. The result showed that Rhizopus oryzae 94Y-01 was the best strain producing aroma of irone. Physical and chemical characters of the irone product from fresh iris rhizome fermentation are proved to be all alike to those of traditional one. Medium compound,culture temperature and fermentation character of the strain were also studied.