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Effects of culture substrates on taste component content and taste quality of Lentinula edodes
Author(s) -
Li Wen,
Chen Wanchao,
Yang Yan,
Zhang Jingsong,
Feng Jie,
Yu Hailong,
Zhou Shuai,
Li Xiaobei,
Liu Yanfang
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13362
Subject(s) - lentinula , food science , taste , chemistry , citric acid , malic acid , sucrose , arabitol , sugar , mushroom , succinic acid , bran , browning , fermentation , biochemistry , xylitol , raw material , organic chemistry
Summary In this research, the effects of culture substrates on taste component content of Lentinula edodes were studied, and the resulting taste quality of L. edodes was evaluated. The results revealed that single‐carbon and single‐nitrogen sources were beneficial to production of soluble sugars and polyols, organic acids and sweet amino acids, whereas a single‐carbon source was beneficial to essential amino acid production, and a mixed‐carbon source was beneficial to umami 5′‐nucleotides and high mushroom production yield. High C/N values were beneficial to trehalose, arabitol, malic acid, and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. L. edodes fruiting bodies, harvested from a culture substrate containing single carbon, high proportion of cereal bran, had a more palatable taste quality, while a substrate containing bagasse and low C/N values was not suitable for L. edodes cultivation due to unfavourable taste quality. These results provide cultivation information how to obtain fruiting bodies L. edodes with more taste components.