| Termitomyces albuminosus(Berk.)Heim belongs to Termitomyces of LyopHyllanceae of Agaricales of Agaricomycetidae of basidiomycetes, also known as Termite Mushroom or Termitomyces etc. on account of it symbiosis with the Termite. Because it delicious and unique taste, scarce resources, difficult to culture artificially Termitomyces has became a kind of rare wild edible fungus. At present its study mainly focuses on classification, mycelium cultivation, edible and medicinal value, flavour compounds, etc., but there are still some problem:such as flavor substances unclear, mycelium growth slow, liquid fermentation technology not mature. In this paper, six kinds of common Termitomyces (Termitomyces. Badius, Termitomyces eurrhizus, Termitomyces cylindrieus, Termitomyces mammiformis, Termitomyces heimi, Termitomyces tylerianus) in Yunnan province were used as material, and to a focus, the volatile flavour compounds and non-volatile flavor substances (amino acid) of these fruit bodies and mycelia were analyzed, and liquid culture conditions to higher Amino acid production optimized.The studies above laid the foundation for the determination and formation mechanism of characteristic flavor substances of Termitomyces in the future, as well as provided the technical basis for mycelium mass culture on high amino acid yield.the main research contents and results are as follows:1. The nutrition ingredient analysis. The minerals, vitamins and amino acids of Termitomyces and other five kinds of wild edible fungi were determined, and the results showed that Fe, Cu, folic acid, amino acids and essential amino acid content of Termitomyces were the highest in the six species of wild fungus, and respectively91.31mg/100g,10.77mg/100g,39.89mg/100g,37.93g/100gand16.02g/100g, and its E/T value of amino acids closest to recommended standard of40%. So Termitomyces is a kind of high-quality protein food, rich in lysine, methionine and threonine, its nutritional value extremely high. 2. Cluster analysis. mycelia inducted,dentified and clustered on six kinds of Termitomyces fungus collected in yunnan using ITS sequence. The results showed that the mycelium separated came from corresponding fruit body;in six kinds of Termitomyces, T.eurthzus and T.cykindrieus are the most similar, T.badius and T.tylerianus the next, T.mammiformis and T.heimi the last. This lays a foundation for phylogenetic analysis and classification of more varieties Termitomyces in the future.3. Flavor substances analysis. flavor components of six kinds of Termitomyces above were determinated,the results showed that:①40kinds of volatile flavor compounds were identified; Characteristic volatile flavor compounds of dried Termitomyces fruit body were acetic acid,1-octen-3-one, butylene glycol,2,3-butanediol, acetic anhydride and ethyl acetate; of dried mycelia, they were acetic acid,1-octen-3-one, acetic anhydride, ethyl glycol,2,4-decadienal and acetol; of fresh Termitomyces fruit body, they were1-octen-3-ol, dimethyl sebacate, linoleic acid, oleic acid amide,2,6-dimethylnaphthlene, palmitic acid, α-methylnaphthalene, elaidic acid;②The analysis of the involatile flavor compounds (amino acids) showed that dried fruit bodies and mycelia were riched in umami amino acids and sweet amino acids:Glutamic acid, valine, lysine, threonine, serine, cystine; Among them, the glutamic acid content of total amino acid ratio is about25%.4. Liquid culture conditions optimization. the total amount of amino acids and essential amino acids were chosen as index to optimize the liquid culture conditions on high amino acid output. By the orthogonal test of three factors (carbon concentration, carbon and nitrogen ratio, incubation time) and three levels, we found that the most influential factor on mycelia amino acid production was culture time, followed by the carbon concentration, and finally the C/N; the the optimum culture conditions is2%carbon concentration, carbon-nitrogen ratio of10:1, incubation time25days. |
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