中文摘要：

【目的】研究微生物发酵法生产梨渣饲料的风味和香气成分,为梨渣发酵优良菌株的选育提供依据。【方法】利用地霉属菌株TF和TM对新鲜梨渣进行固态发酵,并用GC/MS方法分析鉴定发酵过程中所产挥发性物质的种类和相对含量。【结果】在发酵和未发酵梨渣中共检出化合物81种,鉴定出化合物77种,其中未发酵梨渣中鉴定出31种,TF和TM发酵梨渣中分别鉴定出38和37种;除反式-4-癸烯酸乙酯为发酵和未发酵梨渣共有物质以外,其他物质均不相同。未发酵梨渣中挥发性成分主要是酚、烷类及其他物质(18种,相对含量为49.35%),醛、酸类(7种,相对含量为36.70%)和酯类(11种,相对含量为14.45%);经TF和TM发酵后的梨渣中,主要挥发性物质为酯类(TF 29种,相对含量为74.83%;TM 31种,相对含量为88.86%)、醇类(TF 4种,相对含量为22.17%;TM 4种,相对含量为10.15%)和少量醛、酸类(TF 2种,相对含量为1.53%;TM 1种,相对含量为0.52%)。酯类是地霉属菌株TF和TM发酵梨渣中的主要化合物。【结论】发酵能够有效地提高梨渣中酯类和醇类的种类和含量,减少醛、酸、酚、烷类及其他物质的种类...

英文摘要：

【Objective】Pear pomace flavor and production of aroma compounds were studied by fermentation in order to provide theoretical basis as well as screening good strains in this field.【Method】The paper studied the kinds and relative concentration of the volatile compounds produced by two Geotrichum fungi TF and TM during the solid state fermentation in fresh pear pomace.GC/MS was used in the research.【Result】Eighty one compounds were found in the fermented pear pomace(the sample) and the unfermented pear pomace(...