Linked Life Data

19576383

Source:http://linkedlifedata.com/resource/pubmed/id/19576383

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2009-7-6
pubmed:abstractText
The influences of fermentation conditions and truffle species (i.e., Tuber melanosporum, Tuber sinense, Tuber indicum, and Tuber aestivum) on the volatile organic compounds (VOCs) originated from truffle fermentation mycelia were studied by using chromatographic fingerprint system for the first time. Gas chromatography combined with statistical methods including similarity analysis and hierarchical cluster analysis was applied to develop chromatographic fingerprint system for truffle VOCs evaluation. Fermentation conditions affected the VOCs from truffle fermentation mycelia much more significantly than truffle species. This indicated that it is possible to adjust the aroma of truffle fermentation mycelia similar with the natural fruiting-body through the control of fermentation process.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Aug
pubmed:issn
1873-4324
pubmed:author
pubmed:issnType
Electronic
pubmed:day
4
pubmed:volume
647
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
40-5
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Fermentation condition outweighed truffle species in affecting volatile organic compounds analyzed by chromatographic fingerprint system.
pubmed:affiliation
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology, Wuhan 430068, China. yajietang@hotmail.com
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't