HIGHER FUNGI FOR GENERATING AROMA COMPONENTS THROUGH NOVEL BIOTECHNOLOGIES

被引：52

作者：

ABRAHAM, BG ^{[1
]}

BERGER, RG ^{[1
]}

机构：

[1] UNIV HANNOVER,INST LEBENSMITTELCHEM,D-30453 HANNOVER,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 10期

关键词：

BASIDIOMYCETES; VOLATILES; SUBMERGED CULTURES; ADSORPTION; DEGRADATION; FLAVOR;

D O I：

10.1021/jf00046a050

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatiles produced by shake flask cultured mycelium of 20 basidiomycete strains were concentrated by an adsorption technique and analyzed by capillary gas-liquid chromatography (GLC), gas-liquid chromatography-olfactometry (GLC-O), and coupled capillary gas-liquid chromatography-mass spectrometry (GLC-MS). One hundred twenty-three compounds, mostly alcohols, aldehydes, ketones, esters, and phenols, were identified.

引用

页码：2344 / 2348

页数：5

共 16 条

[1] Abraham B., 1993, Chemie Mikrobiologie Technologie der Lebensmittel, V15, P178
[2] [Anonymous], 1983, FUNGAL METABOLITES 2
[3] BERGER RG, 1986, Z NATURFORSCH C, V41, P963
[4] BERGER RG, 1988, GIT S, V4, P42
[5] BERGER RG, 1992, ENCY FOOD SCI TECHNO, V2, pCH3
[6] BERGER RG, 1992, BIOFORMATION FLAVOUR
[7] INFLUENCE OF CULTURE CONDITIONS ON PRODUCTION OF FLAVOR COMPOUNDS BY 29 LIGNINOLYTIC BASIDIOMYCETES
GALLOIS, A
GROSS, B
LANGLOIS, D
SPINNLER, HE
BRUNERIE, P
[J]. MYCOLOGICAL RESEARCH, 1990, 94 : 494 - 504
[8] Gatfield I. L., 1993, Chemie Mikrobiologie Technologie der Lebensmittel, V15, P165
[9] GATFIELD IL, 1988, FOOD TECHNOL-CHICAGO, V42, P110
[10] GROSS B, 1990, APPL MICROBIOL BIOT, V34, P387

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