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Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies |
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| Authors: | Ping LiuHong-Mei Li Ya-Jie Tang |
| Affiliation: | a Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China b Lab of Synthetic Biology, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201203, China c National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100080, China d State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China |
| Abstract: | The profiles of free amino acids and 5′-nucleotides were first compared between Tuber fermentation mycelia and natural fruiting bodies. A total of 20 free amino acids and five 5′-nucleotides were identified in the Tuber fermentation mycelia and natural fruiting bodies. Not only the total contents of the free amino acids and 5′-nucleotides, but also the contents of umami amino acids and flavour 5′-nucleotides in the fermentation mycelia were higher than those in the fruiting bodies. By the addition of soybean flour in the fermentation media, the flavour 5′-nucleotides content in the fermentation mycelia was significantly increased, and the equivalent umami concentration of the fermentation mycelia (i.e., 608.07 g/100 g) was approximately 38.1-93.4 times higher than those of the fruiting bodies. From the viewpoint of umami taste, this work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies. |
| Keywords: | Truffle Fruiting bodies Fermentation mycelia Umami Equivalent umami concentration Soybean flour |
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