Biotechnology Letters

, Volume 13, Issue 7, pp 521–526 | Cite as

Optimization of culture medium for aroma production byCeratocystis fimbriata

  • Pierre Christen
  • Maurice Raimbault


The fungusCeratocystis fimbriata is known to produce among others a banana-like aroma. With a fractional factorial experimental design a culture medium was optimized to produce characteristic volatile metabolites of this aroma. HPLC was used to separate and quantify some of the metabolites. This showed the influence of the composition of the basal culture medium. It is not yet possible to correlate these results with sensorial evaluation.


HPLC Organic Chemistry Basal Culture Medium Bioorganic Chemistry Sensorial Evaluation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Badcock E.C. (1939).Trans. Br. Mycol. Soc., 35, 188–198.Google Scholar
  2. Beever D.J. (1969).Fr. New Zealand J. Sci., 12, 268–275.Google Scholar
  3. Collins R.P., Halim A.F. (1972).J. Agric. Food Chem., 20 (2), 437–438.Google Scholar
  4. Collins R.P., Morgan M.E. (1962).Phytopathology, 52, 407–409.Google Scholar
  5. De Meo M., Laget M., Phan Tan Luu R., Mathieu D., Dumenil G. (1985).Bio-Sciences, 4 (4), 99–102.Google Scholar
  6. Desfarges F., Larroche C., Gros J.B. (1987).Biotech., Bieng, 29 (6), 1050–1058.Google Scholar
  7. Halim A.F., Narciso J.A., Collins R.P. (1975).Mycologia, 67, 1128–1130.Google Scholar
  8. Hanssen H.P., Sprecher E. (1981). Aroma-producing fungi: Influence of strain specificity and culture conditions on aroma production. In: “Flavour' 81”. P. Schreier Ed., pp. 547–586, Munich: Walter de Gruyter & Co.Google Scholar
  9. Hubbal J.A., Collins R.P. (1978).Mycologia, 70, 117–129.Google Scholar
  10. Kaminsky E., Stawicki S., Wasoicz E. (1974).Applied Microbiol. 27 (6), 1001–1004.Google Scholar
  11. Kinsella J.E., Hwang D.H. (1977).Crit. Rev. in Food Sci. Nut., 8 (2), 191–228.Google Scholar
  12. Lanza E., Palmer J.K. (1977).Phytochem., 16, 1555–1560.Google Scholar
  13. Omelianski V.L. (1922).J. Bacteriol., 8, 393–419.Google Scholar
  14. Revah S., Lebeault J.M. (1989).Lait, 69, 281–289.Google Scholar
  15. Senemaud C. (1988). PhD. Thesis, Université de Bourgogne (France), 170p.Google Scholar
  16. Yong F.M., Lim G. (1986).Mircen J., 2, 483–488.Google Scholar

Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • Pierre Christen
    • 1
  • Maurice Raimbault
    • 2
  1. 1.ORSTOM MéxicoMéxicoMexico
  2. 2.Orstom MontpellierMontpellier CedexFrance

Personalised recommendations