Related Experiment Video
Updated: May 30, 2026
06:47
Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
Published on: December 5, 2020
Changes in volatile compound composition of Antrodia camphorata during solid state fermentation
Yongjun Xia1, Baorong Zhang, Weijiang Li
1Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China.
Journal of the Science of Food and Agriculture
|August 9, 2011
Summary
This study investigated the volatile compounds of Antrodia camphorata during solid state fermentation. Researchers identified 124 compounds, including novel sesquiterpenes, offering potential for natural aroma and antibiotic applications.
Area of Science:
- Mycology
- Biochemistry
- Fermentation Science
Background:
- Limited data exists on volatile compound changes during Antrodia camphorata fermentation.
- Solid state fermentation (SSF) of A. camphorata is highly odorous and changes with culture time.
Purpose of the Study:
- To investigate the changes in volatile compound composition of A. camphorata during solid state fermentation.
Main Methods:
- Solid state fermentation of Antrodia camphorata.
Main Results:
- 124 major volatile compounds were identified.
- Distinct volatile profiles were observed during exponential and stationary growth phases.
- Novel sesquiterpenes and other compounds not previously reported in A. camphorata were detected.
Conclusions:
- A. camphorata SSF produces aroma-active compounds with potential applications in the food and cosmetic industries.
- Detected sesquiterpenes may serve as taxonomic markers for A. camphorata.
Related Concept Videos
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:10Volatilization
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...