Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates.

ABSTRACT: Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight-carbon volatiles) formation can be classified into enzymatic reactions and nonenzymatic reactions. Aroma volatiles are generated from precursors via the biocatalytic activities of various synthases during the growth stages of shiitake mushrooms. Understanding the specific relationships between the key aroma metabolites and their synthases is key to improving shiitake mushroom quality. At the same time, to reduce forest logging and burning of agricultural by-products in farmland, agricultural by-products have been applied to shiitake mushroom cultivation. Nevertheless, how to further improve the production of aroma volatiles in mushr

SUBMITTER: Li W 

PROVIDER: S-EPMC8020957 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature