0000000000529209
AUTHOR
Brigitte Gross
Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes
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…
Volatile compounds produced by the ligninolytic fungus Phlebia radiata Fr. (Basidiomycetes) and influence of the strain specificity on the odorous profile
Abstract The odorous volatile compounds produced by 3 strains (out of 25 strains tested) of Phlebia radiata Fr. were investigated on six synthetic media and identified by GC-MS analysis. One of the 3 strains was odourless. Aromatic primary alcohols and a sesquiterpenic alcohol, α-bisabolol, were the most abundant metabolites for both of the other strains, which exhibited similar flavours and a similar gas chromatographic profile.