@article{fdi:010011166,
  title = {{F}ruity aroma production in solid state fermentation by {C}eratocystis fimbriata : influence of the substrate type and the presence of precursors},
  author = {{C}hristen, {P}ierre and {M}eza, {J}.{C}. and {R}evah, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{W}heat bran, cassava bagasse and sugar cane bagasse were shown to be adequate substrates for the growth and aroma production by the mould #{C}eratocystis fimbriata$. {A}mong the nutritive media tested, sugar cane bagasse complemented with a synthetic medium containing glucose (200 g/l) gave a fruity aroma while the leucine or valine-containing medium gave a strong banana aroma. {A}roma production was dependent on growth and the maximum aroma intensity was detected at about the time of the maximum respirometric activity. {T}wenty-four compounds have been separated by {GC} headspace analysis and 20 were identified, among them : 1 aldehyde, 7 alcohols, 4 ketones and 8 esters. {I}t was clearly demonstrated that the chromatographic profile of the headspace of the culture was dependent on the substrate used and on the eventual precursor added. {W}hen leucine or valine was added to the substrate, the production of total volatiles in the headspace reached values up to tenfold higher than that for ripe bananas. {T}he {G}ompertz model, a logistic-like equation, was used to fit the integrated {CO}2 and volatiles production data. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FERMENTATION} {EN} {MILIEU} {SOLIDE} ; {MILIEU} {DE} {CULTURE} ; {BAGASSE} ; {AROME}},
  booktitle = {},
  journal = {{M}ycological {R}esearch},
  volume = {101},
  numero = {8},
  pages = {911--919},
  ISSN = {0953-7562},
  year = {1997},
  DOI = {10.1017/{S}0953756297003535},
  URL = {https://www.documentation.ird.fr/hor/fdi:010011166},
}