Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii |
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| Authors: | Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu |
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| Affiliation: | 1. Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences;2. National Engineering Research Center of Edible Fungi;3. Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai, China;4. Institute of Agro‐Food Standards and Testing Technology, Shanghai Academy of Agriculture Sciences;5. Supervision and Testing Center for Edible Fungi Quality (Shanghai), Ministry of Agriculture, the People's Republic of China, Shanghai, China |
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| Abstract: | Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. |
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| Keywords: | C/N value culture mediums nonvolatile taste components Pleurotus eryngii fruit body |
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