6533b823fe1ef96bd127eb3b
RESEARCH PRODUCT
Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes
Pascal BrunerieDominique LangloisAnnie GalloisBrigitte GrossHenry-eric Spinnlersubject
KetoneFlavourAlcoholPlant ScienceBiologyAldehydeCHAMPIGNON LIGNOLYTIQUE03 medical and health scienceschemistry.chemical_compoundGeneticsOrganic chemistryPhenolEcology Evolution Behavior and SystematicsFlavorComputingMilieux_MISCELLANEOUS[SDV.MP.MYC]Life Sciences [q-bio]/Microbiology and Parasitology/Mycology030304 developmental biologychemistry.chemical_classification0303 health sciences030306 microbiology[SDV.MP.MYC] Life Sciences [q-bio]/Microbiology and Parasitology/Mycology3. Good healthchemistryGas chromatographyMethanolBiotechnologydescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1990-06-01 |