| Title: | Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates |
| Author(s): | Orban A; Fraatz MA; Ruhl M; |
| Address: | "Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Giessen, Germany. Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Giessen, Germany. martin.ruehl@uni-giessen.de. Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Project Group 'Bioresources', Giessen, Germany. martin.ruehl@uni-giessen.de" |
| Journal Title: | Adv Biochem Eng Biotechnol |
| ISSN/ISBN: | 0724-6145 (Print) 0724-6145 (Linking) |
| Abstract: | "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" |
| Keywords: | Fermentation *Fungi/chemistry/growth & development Humans *Odorants/analysis Taste Ascomycetes Basidiomycetes Fermented food Ssf Volatile organic compounds; |
| Notes: | "MedlineOrban, Axel Fraatz, Marco A Ruhl, Martin eng Review Germany 2019/03/05 Adv Biochem Eng Biotechnol. 2019; 169:85-107. doi: 10.1007/10_2019_87" |
