Sammelbandbeitrag

Erschienen in: Importance of chirality to flavor compounds

Herausgeberliste: Engel, KH; Takeoka, G

Jahr der Veröffentlichung: 2015

Seiten: 85-96

ISBN: 978-0-8412-3114-6

DOI Link: https://doi.org/10.1021/bk-2015-1212.ch006

Serientitel: ACS symposium series

Serienzählung: 1212

Abstract: 

The submerged cultivation of basidiomycetous fungi offers biotechnological access to natural aroma compounds and flavor blends. Flavor mixtures with the aroma quality "mushroom" may be obtained from mycelia of Lentinula edodes. The culture medium was stepwise optimized for improving the growth of the basidiomycete and for induction of enzymes involved in the formation of C-8 volatiles. The post-harvest generation of aroma compounds was significantly increased by supplementation of the transformation buffer with linoleic acid. Under optimized process conditions, yields of up to 6,200 mu g oct-1-en-3-ol per g mycelium (dry mass) were obtained. The character impact compound oct-1-en-3-ol showed a high enantiomeric excess in favor of the (R)-(-)-form (% ee > 90).

Harvard-Zitierstil: Heuger, A., Fraatz, M. and Zorn, H. (2015) Biotechnological production of C8 aroma compounds by submerged cultures of shiitake (Lentinula edodes), in Engel, K. and Takeoka, G. (eds.) Importance of chirality to flavor compounds. Washington: American Chemical Society, pp. 85-96. https://doi.org/10.1021/bk-2015-1212.ch006

APA-Zitierstil: Heuger, A., Fraatz, M., & Zorn, H. (2015). Biotechnological production of C8 aroma compounds by submerged cultures of shiitake (Lentinula edodes). In Engel, K., & Takeoka, G. (Eds.), Importance of chirality to flavor compounds (pp. 85-96). American Chemical Society. https://doi.org/10.1021/bk-2015-1212.ch006