Sommer Svenja, Hoffmann Janine Laura, Fraatz Marco Alexander, Zorn Holger
Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany.
J Food Sci Technol. 2023 Apr;60(4):1313-1322. doi: 10.1007/s13197-023-05677-4. Epub 2023 Feb 6.
Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and other secondary metabolites. Fungi from the division of Basidiomycota have a great enzymatic toolbox to recycle these complex mixtures of nutrients. In particular, the edible medicinal fungus has been described as a suitable biocatalyst to form pleasant aroma compounds in fermentation processes. Therefore, medium optimization, upscaling, and filtration were performed to produce a beverage based on black currant pomace fermented with . A trained panel described the beverage as highly pleasant, reminiscent of honey, flowers and berries with a well-balanced sour and sweet taste. The flavor compounds linalool (citrus), geraniol (flowery), phenylacetic acid (honey), methyl phenylacetate (honey), eugenol (clove), and 2-phenylethanol (rose) were produced during fermentation and the concentrations exceeded their respective odor thresholds. The produced beverage was evaluated with 8.0 ± 1.4 from 10 for the question of whether panelists would buy the product. Fungal fermentation with the edible fungus enabled the production of a highly pleasant beverage and additionally may reduce waste by using pomace and table sugar as sole ingredients.
The online version contains supplementary material available at 10.1007/s13197-023-05677-4.
作为黑加仑汁生产过程中的一种副产品，果渣大多被丢弃，尽管它富含蛋白质、纤维、糖类、花青素、多酚和其他次生代谢物等营养成分。担子菌门的真菌拥有一套强大的酶工具包来循环利用这些复杂的营养混合物。特别是，这种可食用药用真菌已被描述为在发酵过程中形成宜人香气化合物的合适生物催化剂。因此，进行了培养基优化、扩大规模和过滤，以生产一种基于用该真菌发酵的黑加仑果渣的饮料。一个经过培训的小组将这种饮料描述为非常宜人，让人联想到蜂蜜、花朵和浆果，酸甜味道平衡良好。在发酵过程中产生了风味化合物芳樟醇（柑橘味）、香叶醇（花香）、苯乙酸（蜂蜜味）、苯乙酸甲酯（蜂蜜味）、丁香酚（丁香味）和2-苯乙醇（玫瑰味），其浓度超过了各自的气味阈值。对于小组成员是否会购买该产品的问题，所生产的饮料评分为8.0 ± 1.4（满分10分）。用这种可食用真菌进行真菌发酵能够生产出一种非常宜人的饮料，此外还可以通过使用果渣和蔗糖作为唯一成分来减少浪费。
在线版本包含可在10.1007/s13197-023-05677-4获取的补充材料。
