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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/05/1999 |
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Data da última atualização: |
19/01/2026 |
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Autoria: |
BENSOUSSAN, M.; TIRESSAND, E.; KABBAJI, W.; ROUSSOS, S. |
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Título: |
Partial characterization of aroma produced by submerged culture of morel mushroom mycelium. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Cryptogamie, Mycologie, v.16, n.1, p.65-75, 1995. |
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Idioma: |
Inglês |
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Conteúdo: |
Among the edible mushrooms, the genus Morchella presents the advantage to produce pleasant odorous substances by mycelial biomass as well as by fruiting bodies. Three morel mushroom mycelium were grown in submerged culture in order to approach the optimal conditions for biomass and aroma production. Succession of odorous substances, as fruity, woody-nusty and flowery notes were expessed during incubation on malt extïact broth-. 'Sniffing evaluation allowed to select Morchella crassipes for further cultivation on ammonium-glucose basal medium and ammonium-glucose malt extract medium and aroma production. Samples of mycelial biomass and fresh or rehydrated fruiting bodies were extracted by distillation-extraction with methylene chloride as solvent. The extracts obtained were concentrated under nitrogen flux and analysed by gas chromatography. In parallel, an excess load of 5 standard aromatic molecules supposed to be contained in the mushroom extracts were added to the samples before analysis. Chromatographic profiles analysis show that similarities between mycelium extracts are higher than between mycelium and fruiting bodies extracts. They also reveal the losses of many molecules for the extracts of rehydrated material , indicated by the absence of many peaks with low retention time. l-octen,3-01 amounts are shown to be higher in mycelium than in fruiting bodies. |
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Thesagro: |
Cogumelo Comestível. |
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Thesaurus Nal: |
Morchella. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01923naa a2200181 a 4500
001 1303632
005 2026-01-19
008 1995 bl uuuu u00u1 u #d
100 1 $aBENSOUSSAN, M.
245 $aPartial characterization of aroma produced by submerged culture of morel mushroom mycelium.$h[electronic resource]
260 $c1995
520 $aAmong the edible mushrooms, the genus Morchella presents the advantage to produce pleasant odorous substances by mycelial biomass as well as by fruiting bodies. Three morel mushroom mycelium were grown in submerged culture in order to approach the optimal conditions for biomass and aroma production. Succession of odorous substances, as fruity, woody-nusty and flowery notes were expessed during incubation on malt extïact broth-. 'Sniffing evaluation allowed to select Morchella crassipes for further cultivation on ammonium-glucose basal medium and ammonium-glucose malt extract medium and aroma production. Samples of mycelial biomass and fresh or rehydrated fruiting bodies were extracted by distillation-extraction with methylene chloride as solvent. The extracts obtained were concentrated under nitrogen flux and analysed by gas chromatography. In parallel, an excess load of 5 standard aromatic molecules supposed to be contained in the mushroom extracts were added to the samples before analysis. Chromatographic profiles analysis show that similarities between mycelium extracts are higher than between mycelium and fruiting bodies extracts. They also reveal the losses of many molecules for the extracts of rehydrated material , indicated by the absence of many peaks with low retention time. l-octen,3-01 amounts are shown to be higher in mycelium than in fruiting bodies.
650 $aMorchella
650 $aCogumelo Comestível
700 1 $aTIRESSAND, E.
700 1 $aKABBAJI, W.
700 1 $aROUSSOS, S.
773 $tCryptogamie, Mycologie$gv.16, n.1, p.65-75, 1995.
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Registro original: |
Embrapa Florestas (CNPF) |
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