关键词: 菌株分离, 微生物发酵, 乌梅, 正交优化, 致香成分

Abstract: Three strains were selected from the soil of the pine forest for the fermentation of fructus mume. Through the evaluation of the smell of culture solution, the one with better smell of the culture solution was selected for molecular biological identification and it was identified as Penicillium polonicum fungus, which was used to prepare fermentation spice of fructus mume. L₉（3⁴） orthogonal test design was used to optimize the process, determine the best fermentation process conditions, and analyze the types and contents of its aroma components. The results showed that the strain could be transformed into benzyl alcohol, phenylacetaldehyde and 3-methylbutyraldehyde with fruity flavor when it was used for the fermentation of fuctus mume. The optimum fermentation process conditions were fermentation temperature 25 ℃, fermentation time 24 h, and inoculation amount 2%. The process had increased and enriched the aroma of fuctus mume spice.

Key words: strain isolation, microbial fermentation, fructus mume, orthogonal optimization, aroma components