caa a22 4500 605504377 CHVBK 20210128100615.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s00253-015-6379-6 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6379-6 Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies [Elektronische Daten] [Ya-Jie Tang, Rui-Sang Liu, Hong-Mei Li] 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. Springer-Verlag Berlin Heidelberg, 2015 Submerged fermentation nationallicence Truffle nationallicence Tuber melanosporum nationallicence Tuber sinense nationallicence Fruiting bodies nationallicence Tang Ya-Jie Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut Liu Rui-Sang Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut Li Hong-Mei Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/5(2015-03-01), 2041-2053 0175-7598 99:5<2041 2015 99 253 https://doi.org/10.1007/s00253-015-6379-6 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6379-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tang Ya-Jie Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut NATIONALLICENCE 700 1- Liu Rui-Sang Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut NATIONALLICENCE 700 1- Li Hong-Mei Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, 430068, Wuhan, China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/5(2015-03-01), 2041-2053 0175-7598 99:5<2041 2015 99 253