| 摘要 |
PURPOSE: Provided is a method of producing a meat flavor by culturing Pleurotus ostreatus mycelium in a liquid medium containing cysteine and ribose under the optimum culture condition, thereby mass producing the meat flavor at low cost. CONSTITUTION: Pleurotus ostreatus mycelium is inoculated into a liquid medium containing 1% by weight of cysteine and 2% by weight of ribose for 7 days at a pH of 5.5 at 25deg.C. The liquid medium is prepared by distilling 10%(w/v) of soy bean meal, 2.7%(w/v) of yellow sugar, 0.5%(w/v) of KH2PO4%(w/v) and 0.5%(w/v) of MgSO4.7H2O in distilled water and followed by sterilization. The culture of the Pleurotus ostreatus mycelium produces 2-furancarboxamide as a precursor of a meat flavor, the heating of the culture solution produces 2-formyl-5-methylthiophene and dimethylformyl-thiophene as a meat flavor component.
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