Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor

Abstract

A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

“…In addition, the contents of degradation compounds of carotenoids in fermented red pepper were quantified following a modified method of Zhang et al. (). The response factors (Rf) of each compounds and internal standard were calculated according to Eq.…”

“…For quantification of volatile compounds, their relative contents were calculated by comparing their peak areas to that of the internal standard compound on GC-MS total ion chromatograms. In addition, the contents of degradation compounds of carotenoids in fermented red pepper were quantified following a modified method of Zhang et al (2015). The response factors (Rf) of each compounds and internal standard were calculated according to Eq.…”

“…where A is the peak area, m is the mass (μg), IS is the internal standard, and a is the analyte. The quantification of target degradation compounds of carotenoids was measured by standard addition method to overcome the matrix effects (Zhang et al, 2015). Standard solutions were prepared in methanol and spiked with respective concentrations into samples, seperately.…”

Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India

“…Bjerkandera adusta and Trametes hirsuta are wood decaying white-rot fungi (Rosales et al, 2005;Horisawa et al, 2019). B. adusta grows on a natural cellulosic substrate, imparts a refreshing aroma (Zhang et al, 2015), contributes to saccharification (Quiroz-Castañeda et al, 2009), and produces ethanol (Horisawa et al, 2019). Trametes hirsuta is lignindegrading fungus due its ability to synthesize laccase (Cilerdzic et al, 2011).…”

“…Filamentous fungi present in traditional starters from Asia have several functionalities such as saccharification (Lee and Lee, 2002;Thapa and Tamang, 2004), liquefaction (Suesse et al, 2016), and ethanol production (Dung et al, 2007;Chen et al, 2014) to produce different types of low-alcoholic beverages and highalcoholic distilled liquor. Filamentous molds are also responsible for the quality of alcoholic beverages including nutritional values and organoleptic properties such as flavor, taste, and color (Zhang et al, 2015;Tamang et al, 2016). Taxonomical identification of filamentous molds isolated from traditionally prepared dry starters from India have not been reported yet except from marcha (Tamang et al, 1988;Sha et al, 2017Sha et al, , 2019, thiat (Sha et al, 2017(Sha et al, , 2019, amou, and perok-kushi (Das et al, 2017).…”