Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies
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| 024 | 7 | 0 | |a 10.1007/s00253-015-6379-6 |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-015-6379-6 | ||
| 245 | 0 | 0 | |a Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies |h [Elektronische Daten] |c [Ya-Jie Tang, Rui-Sang Liu, Hong-Mei Li] |
| 520 | 3 | |a Truffle (Tuber spp.), also known as "underground gold,” is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2015 | ||
| 690 | 7 | |a Submerged fermentation |2 nationallicence | |
| 690 | 7 | |a Truffle |2 nationallicence | |
| 690 | 7 | |a Tuber melanosporum |2 nationallicence | |
| 690 | 7 | |a Tuber sinense |2 nationallicence | |
| 690 | 7 | |a Fruiting bodies |2 nationallicence | |
| 700 | 1 | |a Tang |D Ya-Jie |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | |
| 700 | 1 | |a Liu |D Rui-Sang |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | |
| 700 | 1 | |a Li |D Hong-Mei |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/5(2015-03-01), 2041-2053 |x 0175-7598 |q 99:5<2041 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-015-6379-6 |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a review-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-015-6379-6 |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Tang |D Ya-Jie |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Liu |D Rui-Sang |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Li |D Hong-Mei |u Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/5(2015-03-01), 2041-2053 |x 0175-7598 |q 99:5<2041 |1 2015 |2 99 |o 253 | ||