{"title":"Influence of water activity on aroma production by Trichoderma viride TS growing on a solid substrate","authors":"P. Gervais , J.M. Belin , W. Grajek , M. Sarrette","doi":"10.1016/0385-6380(88)90006-4","DOIUrl":null,"url":null,"abstract":"<div><p>The influence of water activity on 2-heptanone production (cheese aroma) by <em>Trichoderma viride</em> TS cultivated on agar media was evaluated through a headspace gas chromatographic analysis. Modifications in water activity (<em>a</em><sub>w</sub>) led to a number of variations in the aroma production (300% at 7 d). These variations could be attributed both to an increase in the production rate by the cells and to an increase in mycelial density. Optimal aroma production occurred at <em>a</em><sub>w</sub>=0.98, but considering the radial growth, the optimal <em>a</em><sub>w</sub> values were found to be both 0.96 and 0.98.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 403-407"},"PeriodicalIF":0.0000,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90006-4","citationCount":"41","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Fermentation Technology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0385638088900064","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 41
Abstract
The influence of water activity on 2-heptanone production (cheese aroma) by Trichoderma viride TS cultivated on agar media was evaluated through a headspace gas chromatographic analysis. Modifications in water activity (aw) led to a number of variations in the aroma production (300% at 7 d). These variations could be attributed both to an increase in the production rate by the cells and to an increase in mycelial density. Optimal aroma production occurred at aw=0.98, but considering the radial growth, the optimal aw values were found to be both 0.96 and 0.98.
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