Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates.
Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates.
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DOI：
10.1007/10_2019_87
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发表时间：
2019
期刊：
影响因子：
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通讯作者：
Axel Orban;M. Fraatz;M. Rühl
中科院分区：
文献类型：
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作者：
Axel Orban;M. Fraatz;M. Rühl
几个世纪以来，丝状真菌一直通过固体基质发酵（SSF）用于食品生产。涉及真菌的最常用的SSF是蘑菇的栽培，例如，放在树桩或锯屑上供人食用然而，丝状真菌在几种加工食品的制造过程中也是关键的参与者，如霉菌奶酪，丹贝，酱料和清酒。除了它们的营养价值外，这些食物由于其令人愉快的味道而被广泛消费。基于丝状真菌在固体基质上生长并产生有价值的香气化合物的潜力，近几十年来，一些研究集中在利用SSF生产香气化合物，将廉价的农业废弃物转化为有价值的香料。本文主要介绍了几种常见的挥发性物质分析方法，并重点介绍了丝状真菌固态溶出液在香气物质生产中的应用。
Filamentous fungi have been used since centuries in the production of food by means of solid substrate fermentation (SSF). The most applied SSF involving fungi is the cultivation of mushrooms, e.g., on tree stumps or sawdust, for human consumption. However, filamentous fungi are also key players during manufacturing of several processed foods, like mold cheese, tempeh, soy sauce, and sake. In addition to their nutritive values, these foods are widely consumed due to their pleasant flavors. Based on the potentials of filamentous fungi to grow on solid substrates and to produce valuable aroma compounds, in recent decades, several studies concentrated on the production of aroma compounds with SSF, turning cheap agricultural wastes into valuable flavors. In this review, we focus on the presentation of common analytical methods for volatile substances and highlight various applications of SSF of filamentous fungi dealing with the production of aroma compounds.Graphical Abstract