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GC–MS based metabolomics study of fermented stipe of Sparassis crispa

Food Science and Biotechnology volume 27, pages 1111–1118 (2018)Cite this article

Abstract

GC–MS coupled with multivariate statistical analysis was performed to understand metabolites difference between pileus and stipe of Sparassis crispa (cauliflower mushroom). Metabolic changes of S. crispa after fermentation by different microorganisms were also investigated. PCA score plot showed a clear separation between pileus and stipe of S. crispa regardless of fermentation. However, OPLS-DA score plot showed clear separation among fermented S. crispa samples according to microbial strain used, indicating that both pileus and stipe fermented with the same strain showed similar pattern of metabolites. Fructose, lactic acid, citric acid, malic acid, and phosphoric acid were metabolites that contributed to the discrimination of fermented S. crispa samples. Results of this study provide novel insights into intrinsic characteristics of stipe of S. crispa which is cheaper than pileus as ingredient for alternative functional food.

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This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.

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  1. School of Korean Medicine, Dongshin University, Naju, Jeonnam, 58245, Republic of Korea

    Seung-Ho Seo, Seong-Eun Park, Eun-Ju Kim & Hong-Seok Son

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  1. Seung-Ho Seo
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Correspondence to Hong-Seok Son.

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Seo, SH., Park, SE., Kim, EJ. et al. GC–MS based metabolomics study of fermented stipe of Sparassis crispa. Food Sci Biotechnol 27, 1111–1118 (2018). https://doi.org/10.1007/s10068-018-0329-x

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  • DOI: https://doi.org/10.1007/s10068-018-0329-x

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