Li Dao-Cheng, Liu Rui-Sang, Li Hong-Mei, Yuan Zhan-Peng, Chen Tao, Tang Ya-Jie
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China.
Bioprocess Biosyst Eng. 2014 Mar;37(3):543-52. doi: 10.1007/s00449-013-1021-4. Epub 2013 Aug 13.
Tuber melanosporum is highly appreciated in culinary contexts due to its unique and characteristic aroma. T. melanosporum fermentation has been established as a promising alternative for fruiting bodies to produce volatile organic compounds (VOCs). In this work, a technique using a combination of chromatographic fingerprint similarity analysis, head-space solid phase microextraction and gas chromatography was developed to rank the significance of fermentation conditions on the VOCs profile during T. melanosporum fermentation. Omission tests indicated that the absence of major carbon source (i.e., sucrose) in the fermentation media had the most significant effect on the profile of VOCs, followed by the absence of yeast extract or peptone. Consideration of the culture conditions revealed that VOCs produced was the most significantly affected by temperature. These results indicated that it is possible to adjust the aroma of truffles via fermentation process control.
黑孢块菌因其独特的香气在烹饪领域备受青睐。黑孢块菌发酵已被确立为子实体产生挥发性有机化合物（VOCs）的一种有前景的替代方法。在这项工作中，开发了一种结合色谱指纹相似度分析、顶空固相微萃取和气相色谱的技术，以对黑孢块菌发酵过程中发酵条件对VOCs谱的重要性进行排序。遗漏试验表明，发酵培养基中缺乏主要碳源（即蔗糖）对VOCs谱的影响最为显著，其次是缺乏酵母提取物或蛋白胨。对培养条件的考量表明，所产生的VOCs受温度影响最为显著。这些结果表明，通过发酵过程控制来调节松露的香气是可能的。
