Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus.

Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19-27 µg L-1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.

Stability of Important Veterinary Antibiotics Amoxicillin, Sulfadiazine, and Trimethoprim in Practice-Relevant Model Solutions.

Due to the frequent use of veterinary drugs in animal husbandry, it is important to know their environmental behavior. In this context, little attention has been paid to the stability of the active ingredients in solutions prepared for administration. This is particularly problematic for antibiotics that trigger resistance when administered subtherapeutically. In order to investigate a possible influence of the preparation and storage of veterinary drugs on compound stability, three widely used antibiotics (amoxicillin, sulfadiazine, trimethoprim) were prepared in different model solutions. Depending on their individual stabilities, the incubation period lasted up to 70 days. Samples were analyzed at regular intervals by high-performance liquid chromatography-diode array detection and ultraviolet spectrophotometry. Following official recommendations, the investigations covered various parameters, e.g., pH, buffer substances, influence of light, and temperature. Sulfadiazine was incubated together with trimethoprim at concentrations of 120 mg L-1 and 80 mg L-1 for 70 days. Both compounds proved to be very stable under all experimental conditions and between 92 and 100% of the active ingredients remained. In 0.1% formic acid, a transformation product was found with less than 5% of the parent substance. In contrast, amoxicillin (500 mg L-1) was instable in almost all solutions under investigation. Within 17 days, the concentration of AMO decreased to 72% in ultrapure water. With the exception of a physiological saline solution, the amount of amoxicillin dropped below 10% or even below the detection limit. Thus, a physiological saline solution is best suited for the storage of dissolved amoxicillin for later administration.

Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction.

Submerged cultures of the basidiomycota Cystostereum murrayi emit an intensive coconut-like, sweetish, and buttery smell. For identification of the key aroma compounds, an aroma dilution analysis using dynamic headspace was performed by adjusting the split ratio of the GC inlet system. Flavor dilution (FD) factors varied from 22 up to ≥218, whereby the largest class of compounds represented terpenoids, including two rare stereoisomers of 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (dill ether, ee ≥ 99.9). By means of nuclear magnetic resonance spectroscopy, the substances with the highest FD factors (29, 212, and 218) were identified as diastereomers of 3,6-dimethyl-3a,4,5,6,7,7a-hexayhydro-3H-1-benzofuran-2-one (dihydromenthofurolactone) and as its corresponding C3-unsaturated lactone. The latter two compounds have not been described for Cystostereum murrayi or for any other basidiomycota previously. Supplementation studies using 2-13C-d-glucose indicated that these lactones as well as the two stereoisomers of dill ether and other terpenoids were formed de novo by the fungus.