期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 141, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.110889
关键词
Shiitake mushroom; Fermentation; Free amino acid; Flavor nucleotide
资金
- National Key Research and Development Program of China [2017YFD0400104]
- National Natural Science Foundation of China [31871859]
- Key Research and Development Program of Zhejiang province [2018C02005]
The effects of fermentation on the umami taste substances of shiitake mushrooms were explored using different microorganism species. Among the species tested, Lactobacillus plantarum was found to provide the strongest umami flavor. Throughout the fermentation process, acidity, free amino acids and flavor nucleotide content increased, resulting in high taste activity values and equivalent umami concentrations in the fermentation broths.
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.
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