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

Abstract

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. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results.

Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats

“…ISM was obtained from Suedzucker (Offstein, Germany). PSC was cultivated with ISM according to Trapp et al [17] The detailed procedure has been described in Section S1, Supporting Information.…”

Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source

“…Pre-cultures were prepared as described by Trapp et al (2018), and were grown for 6-13 days: AAE 11 d, LED 13 d, LSU 13 d, PSA 6 d, SRU 7 d and WCO 7 d. For the main cultures, the carbohydrate content of each side-stream was calculated (see 2.5) and adjusted to 15 g carbohydrate per liter medium as the sole carbon source. In the case of apple pomace 23.7 g DM were used per liter.…”

“…According to Bosse et al (2013) a medium containing l-aspartic acid, NH 4 NO 3 , KH 2 PO 4 , MgSO 4 •H 2 O and 1 mL trace element solution was used. The composition of the trace element solution was adapted from Trapp et al (2018). Prior to sterilization, the pH was adjusted to 6.0 with 1 mol L −1 NaOH.…”

Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams

“…Several studies, in which industrial or agricultural by-products, such as Eucalyptus waste, molasses, and apple pomace were used for the production of natural flavors have been reported [3][4][5]. Fungi from the division basidiomycota have become a focus of research, as they have a highly complex enzyme system, which enables them to degrade difficult-to-access lignin, cellulose, and hemicellulose-containing substrates.…”

“…The aroma profile of the fermentation products is completed via the de novo synthesis of the fungi. PSA is able to synthesize, among others, 3,6-dimethyl-2,3,3a,4,5,7ahexahydrobenzofuran (dill ether) and 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3H)-one (wine lactone), but also p-anisaldehyde [4,12,14,15]. According to studies with other basidiomycota, the formation of the latter substance and related structures starts from the aromatic amino acids L-phenylalanine and L-tyrosine, whereby different formation pathways have been postulated [16][17][18].…”