INFLUENCE OF CULTURE CONDITIONS ON PRODUCTION OF FLAVOR COMPOUNDS BY 29 LIGNINOLYTIC BASIDIOMYCETES

被引:72
作者
GALLOIS, A
GROSS, B
LANGLOIS, D
SPINNLER, HE
BRUNERIE, P
机构
[1] INRA,GENIE PROCEDES BIOTECHNOL AGR ALIMENTAIRES,F-78850 THIVERVAL GRIGNON,FRANCE
[2] CTR RECH PERNOD RICARD,F-94015 CRETEIL,FRANCE
来源
MYCOLOGICAL RESEARCH | 1990年 / 94卷
关键词
Alcohols; Aldehydes; Aromatic compounds; Basidiomycetes; Flavours; Ketones; Ligninolysis;
D O I
10.1016/S0953-7562(10)80010-3
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
The odorous volatile metabolites produced by 29 ligninolytic Basidiomycete strains (identified by gas chromatography coupled to mass spectroscopy — GC-MS) and the flavour quality of their cultures were investigated on 6 different liquid media tested with and without agitation. 113 compounds were identified, the most numerous being alcohols (2-methyl 1-propanol, 2-methyl 1-butanol, 3 methyl 1-butanol, 2 phenyl ethanol, 3,4, dimethoxy phenyl methanol, 4 vinyl phenol), aldehydes (3, 4 dimethoxybenzaldehyde) and ketones (4-hydroxy 3-methyl 2-phenyl 2-cyclopentene 1-one). One third of these compounds possessed an aromatic skeleton. The influences of medium composition and agitation conditions on the odorous profile are discussed. A strain specificity within several species was also observed. © 1990, British Mycological Society. All rights reserved.
引用
收藏
页码:494 / 504
页数:11
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