Summary
Effects of different nitrogen sources and C/N ratios on mycelial growth and intensity of volatile aroma production, by three species of Morchella and one Pleurotus species, were studied in agar and solid support media. The results formed a base for selection of sodium nitrate as a nitrogen source, C/N ratio of 10 and M.esculenta as potential fungi for production of morel mushroom aroma by mycelial cells in solid state fermentation. Gas chromatographic analysis revealed wide differences in aroma compounds, produced by M. esculenta and P. cornucopiae. As the aroma compounds produced by mycelial cells of M. esculenta are identical to those formed by the fruiting bodies, the present results open up a never, simpler and economic strategy for production of highly priced morel mushroom aroma.
Resume
L’effet de différentes sources d’azote et du rapport C/N sur la croissance mycélienne et sur l’intensité aromatique dégagée par trois espèces du genre Morchella et d’une espèce du genre Pleurotus a été étudié sur agar puis sur support solide. Les résultats ont été à la base du choix du nitrate de sodium comme source d’azote, du rapport C/N de 10 ainsi que du mycélium de M. esculenta comme source potentielle pour la production de l’arôme de morille. L’identification des molécules contribuant à l’arôme réalisée par CPG-SM a révélé de larges différences entre M. esculenta et P. cornucopiae. Dans la mesure où l’arôme produit par le mycélium rappelle celui du carpophore, ce résultat constitue une méthode simple, rapide et économique pour la production de l’arôme morille.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Audoin, P., Vidal, J.P. and Richard, H. 1989. Composés volatils de l’arôme ch quelques champignons sauvages comestibles: la morille (Morchella conica) le pied bleu (Lepista nuda), le clitocybe nebuleux (Clitocybe nebularis) et le clitocybe orange (Hygrophoropsis aurantiaca). Sciences des aliments 9: 185–193.
Bensoussan, M., Tisserand, E., Kabbaj, W. and Roussos, S. 1995. Partial characterization of aroma produced by submerged culture of morel mushroom. Cryptogamie Mycol. 16: 65–75.
Brock, T.D. 1951. Studies of the nutrition of Morchella esculenta. Mycologia 43: 402–422.
Buscot, F. 1993. Mycelial differenciation of Morchella esculenta in pure culture. Mycol. Res. 97: 136–140.
Fron, G. 1905. Sur les conditions de développement du mycélium de la morille. Comptes rendus de l’Académie des sciences 140: 1187–1189.
Gallois, A., Gross, B., Langlois, D. and Spinnler, H. E. 1990. Influence of culture conditions on production of flavour compounds by 29 ligninolytic basidiomycetes. Mycol. Res. 94: 494–504.
Gilbert, F.A. 1960. The submerged culture of Morchella. Mycologia 52: 201–209.
Godefroot, M., Sandra, P. and Verzel, M. 1981. New Method for quantitative essential oil analysis. J. chromatogr. 203: 325–335.
Gross, B. and Asther, M. 1989. Arômes de basidiomycètes: caractéristiques, analyses et productions. Sciences des Aliments 9: 427–454.
Grove, J.F. 1980. Volatile compounds from the mycelium of the mushroom Agaricus bisporus. Phytochem. 20: 2021–2022.
Hesseltine, C.W. 1972. Solid State Fermentation. Biotechnol. Bioeng. 14: 517–532.
Launay, F. 1989. Nouvelles approches de la culture en milieux solide et liquide dr mycélium d’un champignon supérieur: la morille. Thèse de doctorat, Université de Compiègne, France. 195 pp.
Lambert, P.W. and Meers, J.L. (1983). The production of industrial enzymes. Phil. Trans. R. Soc. Lond. B 300: 263–282.
Le Duy, A., Kosaric, N. and Zajic, J.E. 1974. Morel mushroom mycelium growth in waste sulfite liquors as source of protein and flavouring. J. Inst. Can. Sci. Technol. Aliment. 7: 44–50.
Litchefield, J.H. 1967. Recent developments: Submerged culture of morel mushroom mycelium. Food Technol. 21: 169–171.
Litchefield, J.H., Overbeck, R.C., and Davidson, R.S. 1963. Factors affecting the growth of morel mushroom mycelium in submerged culture. Agric. Food Chem. 11: 158–162.
Loncin, M. 1976. Activité de l’eau. In Loncin (Ed.) Génie industriel alimentaire: Aspects fondamentaux. Masson, Paris, France, pp 285.
Mudgett, R.E. 1986. Solid-state Fermentations. In Demain, A. and Salomon, N. (Eds) Manual of Industrial Microbiology and Biotechnology. American Society for Microbiology, Washington D. C. 66–83.
Pyysalo, H. and Suihko, M. 1976. Odour characterization and threshold values of some volatile coumpounds in fresh mushrooms. Lebensm.-Wiss. u.- Technol. 9: 371–373.
Raimbault, M. and Alazard, D. 1980. Culture method to study fungal growth in solid fermentation. Eur. J. Appl. Microbiol. Biotechnol. 9: 199–209.
Roussos, S. 1985. Croissane de Trichoderma harzianum par fermentation en milieu solide: physiologie, sporulation et production de cellulases. Thèse d’Etat, Université de Provence, France, 193 p.
Willam, A., Trzcinsky, T. and Willam-Engels, L. 1956. La croissance de mycélium de morille. Mushroom Science 3: 283–308.
Wurzenberger, M. and Grosch, W. 1982. The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora). Z Lebensm Unters Forsch. 175: 186–190.
Wurzenberger, M. and Grosch, W. 1984a. Origin of the oxygen in the products of the enzymatic cleavage reaction of linoleic acid to 1-octen-3-ol and 10-oxo-trans8-decenoic acid in mushrooms (Psalliota bispora). Biochem. Bioph. Acta 794: 18–24.
Wurzenberger M., and Grosch W. 1984 b. The formation of 1-octen-3-ol from the 10-hydroperoxyde isomer of linoleic acid by a hydroperoxide lyase in mushrooms (Psalliota bispora). Biochem. Bioph. Acta 794: 25–30.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1997 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Kabbaj, W., Bensoussan, M., Roussos, S. (1997). Factors affecting physiology of mycelial growth and mushrooms aroma production in solid state fermentation. In: Roussos, S., Lonsane, B.K., Raimbault, M., Viniegra-Gonzalez, G. (eds) Advances in Solid State Fermentation. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0661-2_36
Download citation
DOI: https://doi.org/10.1007/978-94-017-0661-2_36
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-4904-9
Online ISBN: 978-94-017-0661-2
eBook Packages: Springer Book Archive