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Effects of culture substrates on taste component content and taste quality of Lentinula edodes

文献类型： 外文期刊

作者： Li, Wen 1 ; Chen, Wanchao 1 ; Yang, Yan 1 ; Zhang, Jingsong 1 ; Feng, Jie 1 ; Yu, Hailong 2 ; Zhou, Shuai; Li, Xiaobei;

作者机构： 1.Shanghai Acad Agr Sci, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi,Minist Agr, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

2.Shanghai Acad Agr Sci, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Inst

关键词： Culture substrate;Lentinula edodes;mushroom yield;taste components;taste quality evaluation

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： 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.

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