Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

文献类型： 外文期刊

第一作者： Li, Wen

作者： Li, Wen;Yang, Yan;Zhou, Feng;Liu, Yanfang;Zhou, Shuai;Yu, Hailong;Li, Wen;Yang, Yan;Zhou, Feng;Liu, Yanfang;Zhou, Shuai;Yu, Hailong;Li, Wen;Yang, Yan;Zhou, Feng;Liu, Yanfang;Zhou, Shuai;Yu, Hailong;Li, Xiaobei;Li, Xiaobei

作者机构：

关键词： C/N value;culture mediums;nonvolatile taste components;Pleurotus eryngii fruit body

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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收录情况： SCI

摘要： Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5-nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5-nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P.eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.

分类号： TS2

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