Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

被引：57

作者：

Chen, Ziqi ^{[1
,2
,3
,4
]}

Gao, Haiyan ^{[1
,2
,3
,4
]}

Wu, Weijie ^{[1
,2
,3
,4
]}

Chen, Hangjun ^{[1
,2
,3
,4
]}

Fang, Xiangjun ^{[1
,2
,3
,4
]}

Han, Yanchao ^{[1
,2
,3
,4
]}

Mu, Honglei ^{[1
,2
,3
,4
]}

机构：

[1] Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

[2] Minist Agr & Rural Affairs, Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China

[3] Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Peoples R China

[4] China Natl Light Ind, Key Lab Postharvest Preservat & Proc Fruits & Veg, Hangzhou 310021, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 141卷

基金：

中国国家自然科学基金;

关键词：

Shiitake mushroom; Fermentation; Free amino acid; Flavor nucleotide; AMINO-ACIDS; NATURAL FERMENTATION; VOLATILE COMPOUNDS; SOY-SAUCE; FLAVOR; QUALITY; FOOD;

D O I：

10.1016/j.lwt.2021.110889

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To explore the effects of fermentation on the umami taste substances of shiitake mushrooms (Lentinus edodes), the umami substances of fermented shiitake mushrooms using different microorganism species were investigated. Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger and Lactobacillus plantarum were selected to ferment the pileus and stipe of shiitake mushrooms, and the umami substances in the fermentation liquid were analyzed and compared. The contents of free amino acids and flavor nucleotides were measured, and the taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to evaluate the taste of fermentation. The results showed that acidity as well as the content of free amino acids and flavor nucleotides in the fermentation broth increased throughout the fermentation process. The EUC values of the fermentation broths ranged from 9.95 to 34.58 g monosodium glutamate (MSG)/100 g, and TAVs were greater than 1. According to our analysis, Lactobacillus plantarum was the best species for fermentation providing the strongest umami flavor.

引用

页数：7

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