Solid State Fermentation for Production of Flavor Materials

香味物質生產之固態醱酵

E. W. Seitz

《Transactions of the Mycological Society of Republic of China》 6卷2期 (1991/06) Pp. 1-44

https://doi.org/10.7099/TMSRC.199106.0001

摘要

食物與調味料等物質本身即具有香味，然而這些物質香氣的產生則是因這類物質經由固態醱酵而產生。
這篇報告廣泛的調查已被應用於香味產品之固態醱酵系統，全篇分為四個部份，分別為食物中香味物質的產生，調味品、特異性培養及香味的產物。
最後部份為作者實驗室有關香味產品商業生產之回顧，主要的成就在於乳酪、香腸及蕈類風味。所有產品都按照美國聯邦註冊局對天然物之定義規範製作。其基本的處理方法是在水狀食物基質之培養過程以全部或部份使用固態培養（強化胞外酵素和香味），這種培養方法能產生具有香味之副產物、碳水化合物及固化代謝產物。
乳酪香味產物中含有脂肪酸，甲基酮，碳醯及氨基酸，而香腸及蕈類之主要香味則分別來自乙烯基癒創木酚(vinyl guaiacol)及1-octen-3-ol。

並列摘要

Food and condiment/flavor products are flavored in situ, whereas flavor chemicals and building blocks (bases) of complete food flavors are produced per se through solid state fermentations.
The paper surveyed a broad spectrum of solid state systems which have been used to provide a host of flavored products. It was divided into four parts, addressing in turn the flavor chemicals produced in foods, condiments and specific cultural and flavor base products.
The final section reviewed work in the author's laboratory directed to the commercial production of flavor bases. The primary achievements were in the area of cheese, sausage and mushroom flavors. The products all complied with the definition in the U.S.A. Federal Register as being natural. The basic approach was to use solid state cultures in their entirety or extracts of such cultures (rich in exocellular enzymes and flavor adjuncts) incubated together in an aqueous food substrate system. The cultures gave rise to growth-media by-products, catabolites and anabolites which proved to be valuable tastants and odorants.
The cheese flavor products contained fatty acids, methyl ketones, carbonyls and amino acids. Key volatiles for sausage and mushroom flavors were vinyl guaicol and l-octen-3-ol produced respectively in these two systems.