2022
DOI: 10.15673/fst.v15i4.2254
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Study of Aromatic Components in the Course of Initiating Enzymatic Reactions in the Edible Mushroom Pleurotus Ostreatus

Abstract: Various branches of the food and medical industries widely use mushrooms, that is why their aromatic characteristics are quite important. This paper presents a comparative analysis of the aromatic and fatty acid composition of the mycelium of the edible oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm., strain K-17) cultured on a glucose-peptone-yeast growth medium with wheat bran added. The quantitative and qualitative composition of the aromas has shown that wheat bran components affect the aroma-forming… Show more

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