VOLATILE COMPOUNDS PRODUCED BY THE FUNGUS ASPERGILLUS-ORYZAE IN RICE KOJI AND THEIR CHANGES DURING CULTIVATION
VOLATILE COMPOUNDS PRODUCED BY THE FUNGUS ASPERGILLUS-ORYZAE IN RICE KOJI AND THEIR CHANGES DURING CULTIVATION
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DOI：
10.1016/0922-338x(90)90178-y
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发表时间：
1990-01-01
期刊：
影响因子：
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通讯作者：
KOBAYASHI, S
中科院分区：
文献类型：
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作者：
ITO, K;YOSHIDA, K;KOBAYASHI, S
采用Tenax-TA柱对蒸米曲霉在制曲过程中产生的挥发性成分进行了分析，鉴定出8种醇类、3种醛类、5种酮类和1种酯类。挥发性化合物的产生受氧浓度的影响。缺氧时，醇类和醛类的含量尤其增加。挥发性化合物的产生在生长中期达到最大值，之后逐渐减少。对菌丝生长和挥发性物质产生的连续分析结果表明，几乎挥发性物质的变化趋势与菌丝生长量有较好的对应关系。1-辛烯-3-醇的变化趋势与其它挥发性物质不同，它随培养时间的延长而增加，并不随培养时间的延长而减少。
The volatile compounds produced by growing the fungus Aspergillus oryzae on steamed rice, during koji making, were collected with a Tenax-TA column and analyzed by GC and GC-MS. Eight kinds of alcohols, three kinds of aldehydes, five kinds of ketones, and an ester were identified. The production of volatile compounds was affected by the oxygen concentration. Alcohols and aldehydes were especially increased by a deficiency of oxygen. The production of volatile compounds was maximum at the middle stage of growth and decreased thereafter. The results of semicontinuous analysis of mycelial growth and the production of volatile compounds showed that the tendency of the almost volatile compounds corresponded better with the mycelial growth weight. The tendency of 1-octen-3-ol was different from other volatile compounds; it increased with the cultivation time and didn''t decrease.