Formation of a Meat-Like Flavor by Submerged Cultivated .

Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors.

Biosynthesis of Stereoisomers of Dill Ether and Wine Lactone by .

The white-rot fungus (PSA) biosynthesizes the bicyclic monoterpenoids 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (dill ether) () and 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3)-one (wine lactone) (). Submerged cultures grown in different media were analyzed by gas chromatography-mass spectrometry. The stereochemistry of the formed isomers was elucidated by comparing their retention indices to those of reference compounds by enantioselective multidimensional gas chromatography.

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction.

The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate.