Fruiting Body Production and Aroma Profile Analysis of <i>Agrocybe aegerita</i>Cultivated on Different Substrates  

作　　者：Vanessa Kleofas Laura Sommer Marco A. Fraatz Holger Zorn Martin Rühl 

机构地区：[1]Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Giessen, Germany

出　　处：《Natural Resources》2014年第6期233-240,共8页自然资源（英文）

摘　　要：The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.

关 键 词：AGROCYBE aegerita AROMA Profile MUSHROOM PRODUCTION GC/MS/MS/O 

分 类 号：R73[医药卫生—肿瘤]