Journal article

Publication year: 2017

Pages: 20-

Journal: Beverages

Volume number: 3

Issue number: 2

DOI Link: https://doi.org/10.3390/beverages3020020

Publisher: MDPI

Abstract: 

A novel alcohol-free beverage with a fruity, slightly sour, sweetish,
fresh, and plum-like flavor was produced by incorporating the edible
mushroom shiitake (Lentinula edodes)
into the fermentation process. Shiitake pellets were used as a
biocatalyst to promote the synthesis of the fruity esters methyl
2-methylbutanoate and 2-phenylethanol from amino acids and an organic
acid present in the wort. We investigated the impact of two critical
process parameters (volumetric power input and inoculum concentration)
on the morphology of, and flavor production by, the shiitake pellets in a
1 L stirred bioreactor. Increasing the volumetric power input and
biomass concentration influenced the morphology of the pellets and
promoted the production of the most important flavor compound methyl
2-methylbutanoate in the beverage. Furthermore the worty off-flavor
methional was degraded during the cultivation in stirred bioreactor by
shiitake pellets. These findings provide useful information to
facilitate the scale-up of the biotransformation and fermentation
process in bioreactors

Harvard Citation style: Özdemir, S., Heerd, D., Quitmann, H., Zhang, Y., Fraatz, M., Zorn, H., et al. (2017) Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage, Beverages, 3(2), p. 20. https://doi.org/10.3390/beverages3020020

APA Citation style: Özdemir, S., Heerd, D., Quitmann, H., Zhang, Y., Fraatz, M., Zorn, H., & Czermak, P. (2017). Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. Beverages. 3(2), 20. https://doi.org/10.3390/beverages3020020