Eurotium amstelodami and application thereof

Abstract

The invention discloses eurotium amstelodami and an application thereof. The eurotium amstelodami has the morphological characteristics that the eurotium amstelodami grows slowly on a CA culture medium, the diameter of a colony is 27-30 mm in 12-14 days at the temperature of 25 DEG C, the surface of the colony is flat, conidiospore structures and cleistothecium are mixed together, cleistothecium has a color of bright yellow, and the back side of the colony is yellow; the colony grows faster on a 20% cane sugar Czapek agar culture medium, and the diameter reaches 65-70 mm in about 10 days at the temperature of 25 DEG C; the colony is flat and thin or has irregular wrinkles, and a large amount of cleistothecium is generated and has a color of bright yellow; fewer conidiospores are generated; the back side of the colony is yellow; the cleistothecium is spherical or nearly spherical, the diameter is 80-170 mu m, the cleistothecium is exposed and has a color of bright yellow, asci are nearly spherical and have the diameter of 9-12 mu m, spores of asci are in a shape of a biconvex mirror and have the size of (4.5-5.5) mu m * (3.6-4.5) mu m, channels and two irregular ridges are formed between two parts, and the asci are not flat and are rough; conidial heads are in a radial shape, acrocyst is in a shape of a flask, the diameter is 16-25 mu m, the sporogenous structure adopts a single layer, the phialide is (5-7) mu m * (3.2-3.5) mu m, the conidiospores are spherical or nearly spherical and have the diameter of 4-6 mu m, a minority of the conidiospores are oval and have the diameter of (5-6.5) mu m * (3-5) mu m, and thornlet grows on the wall. The eurotium amstelodami can promote generation of flowery and fruity substances with liquor body flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a fungal fungus and the use of the fungal fungus in producing floral and fruity aroma substances. Background technique [0002] Maotai-flavored liquor is the main flavor-flavored liquor in China. Like other flavor-flavored liquors, the aroma substances in Maotai-flavored liquor need to be formed through the action of a complex microbial system on raw materials for a long time. At present, the main body of Maotai-flavored liquor is There are different explanations for the aroma components. This situation is mainly due to the fact that many organic substances are generated during the formation of the flavor substances of Maotai-flavored liquor, so it is difficult to determine the main aroma components of the wine. The complex composition of the wine body also shows the diversity of aroma substances, and the joint action of various aroma substances forms the unique flavor ...

AI Technical Summary

Problems solved by technology

At present, Monascus purple is mainly used to produce ester aroma. Some types of molds of Geotrichum can produce strong fruity aroma, etc. There are few studies on aroma-producing substances in Maotai-flavored wine, and no one has been seen yet. Related Public Literature Reports

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