Loading…
Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, side streams were fermented using monokaryotic strains of the fungus . Some of the c...
Saved in:
| Published in: | Molecules (Basel, Switzerland) Switzerland), 2022-01, Vol.27 (3), p.651 |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23 |
| container_end_page | |
| container_issue | 3 |
| container_start_page | 651 |
| container_title | Molecules (Basel, Switzerland) |
| container_volume | 27 |
| creator | Bürger, Friederike Koch, Maximilian Fraatz, Marco A Omarini, Alejandra B Berger, Ralf G Zorn, Holger |
| description | The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study,
side streams were fermented using monokaryotic strains of the fungus
. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed
-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2
as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L
to 2.4 ng L
for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of
-anisaldehyde as well as of (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by |
| doi_str_mv | 10.3390/molecules27030651 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_a25759fdf4d1426a8d71521af75b3fb0</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_a25759fdf4d1426a8d71521af75b3fb0</doaj_id><sourcerecordid>2627821177</sourcerecordid><originalsourceid>FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23</originalsourceid><addsrcrecordid>eNplUstuFDEQtBCIhIUP4IIsceEy4MfYnrkgRasQIgURKSCOVo8fwZsZe7FnQPv3eNkQJXDqdruq-qFC6CUlbznvybspjc4soytMEU6koI_QMW0ZaThp-8f38iP0rJQNIYy2VDxFR1xQyXsqjtHuMie7mDmkiJPHEPFJDMU1NbP4W0o2L943Y7hx-CSnCfCww59STDeQd2kOBl_NGUIse_Ll6Jac5qXgAttgazzL6VfVjXgd5lzfV8G6PcPBVJ6jJx7G4l7cxhX6-uH0y_pjc_H57Hx9ctGYtudz45nkynDTAai2d4I52TtjnRkoH1pJlBgI72Dg0HbUAQFFgXtKjDTQE8_4Cp0fdG2Cjd7mMNXRdYKg_xRSvtaQ6yaj08CEEr23vrX1dBI6q6hgFHxtwn3ts0LvD1rbZZicNS7W7ccHog9_Yviur9NP3XW8k0pUgTe3Ajn9WFyZ9RSKceMI0aWlaCZZTyQloqvQ1_9AN2nJsZ5qj1Ido1SpiqIHlMmplOz83TCU6L1J9H8mqZxX97e4Y_x1Bf8Nsve8CA</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2627821177</pqid></control><display><type>article</type><title>Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams</title><source>NCBI_PubMed Central（免费）</source><source>Publicly Available Content (ProQuest)</source><creator>Bürger, Friederike ; Koch, Maximilian ; Fraatz, Marco A ; Omarini, Alejandra B ; Berger, Ralf G ; Zorn, Holger</creator><creatorcontrib>Bürger, Friederike ; Koch, Maximilian ; Fraatz, Marco A ; Omarini, Alejandra B ; Berger, Ralf G ; Zorn, Holger</creatorcontrib><description>The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study,
side streams were fermented using monokaryotic strains of the fungus
. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed
-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2
as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L
to 2.4 ng L
for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of
-anisaldehyde as well as of (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by</description><identifier>ISSN: 1420-3049</identifier><identifier>EISSN: 1420-3049</identifier><identifier>DOI: 10.3390/molecules27030651</identifier><identifier>PMID: 35163915</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>(2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone ; Aroma ; aroma extract dilution analysis ; Biosynthesis ; By products ; Cellulose ; Chromatography ; Citrus ; Citrus fruits ; Dilution ; Enzymes ; Evaporation ; Fermented food ; Flavor ; Flavors ; Food industry ; Fungi ; High-performance liquid chromatography ; Lignin ; Liquid chromatography ; Metabolism ; Microorganisms ; Monokaryons ; Odor thresholds ; Odorants - analysis ; Odors ; p-anisaldehyde ; Phenols ; Pimpinella ; Pleurotus ; Pleurotus sapidus ; Rivers ; Smell ; Strains (organisms) ; Streams ; Syrups & sweeteners ; Tyrosine ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatiles</subject><ispartof>Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.651</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2022 by the authors. 2022</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23</citedby><cites>FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23</cites><orcidid>0000-0003-1655-7308 ; 0000-0002-0273-0766 ; 0000-0002-5028-9653 ; 0000-0002-8383-8196 ; 0000-0001-9830-8334</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2627821177/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2627821177?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25751,27922,27923,37010,37011,44588,53789,53791,74896</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35163915$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bürger, Friederike</creatorcontrib><creatorcontrib>Koch, Maximilian</creatorcontrib><creatorcontrib>Fraatz, Marco A</creatorcontrib><creatorcontrib>Omarini, Alejandra B</creatorcontrib><creatorcontrib>Berger, Ralf G</creatorcontrib><creatorcontrib>Zorn, Holger</creatorcontrib><title>Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams</title><title>Molecules (Basel, Switzerland)</title><addtitle>Molecules</addtitle><description>The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study,
side streams were fermented using monokaryotic strains of the fungus
. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed
-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2
as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L
to 2.4 ng L
for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of
-anisaldehyde as well as of (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by</description><subject>(2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone</subject><subject>Aroma</subject><subject>aroma extract dilution analysis</subject><subject>Biosynthesis</subject><subject>By products</subject><subject>Cellulose</subject><subject>Chromatography</subject><subject>Citrus</subject><subject>Citrus fruits</subject><subject>Dilution</subject><subject>Enzymes</subject><subject>Evaporation</subject><subject>Fermented food</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Food industry</subject><subject>Fungi</subject><subject>High-performance liquid chromatography</subject><subject>Lignin</subject><subject>Liquid chromatography</subject><subject>Metabolism</subject><subject>Microorganisms</subject><subject>Monokaryons</subject><subject>Odor thresholds</subject><subject>Odorants - analysis</subject><subject>Odors</subject><subject>p-anisaldehyde</subject><subject>Phenols</subject><subject>Pimpinella</subject><subject>Pleurotus</subject><subject>Pleurotus sapidus</subject><subject>Rivers</subject><subject>Smell</subject><subject>Strains (organisms)</subject><subject>Streams</subject><subject>Syrups & sweeteners</subject><subject>Tyrosine</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatiles</subject><issn>1420-3049</issn><issn>1420-3049</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNplUstuFDEQtBCIhIUP4IIsceEy4MfYnrkgRasQIgURKSCOVo8fwZsZe7FnQPv3eNkQJXDqdruq-qFC6CUlbznvybspjc4soytMEU6koI_QMW0ZaThp-8f38iP0rJQNIYy2VDxFR1xQyXsqjtHuMie7mDmkiJPHEPFJDMU1NbP4W0o2L943Y7hx-CSnCfCww59STDeQd2kOBl_NGUIse_Ll6Jac5qXgAttgazzL6VfVjXgd5lzfV8G6PcPBVJ6jJx7G4l7cxhX6-uH0y_pjc_H57Hx9ctGYtudz45nkynDTAai2d4I52TtjnRkoH1pJlBgI72Dg0HbUAQFFgXtKjDTQE8_4Cp0fdG2Cjd7mMNXRdYKg_xRSvtaQ6yaj08CEEr23vrX1dBI6q6hgFHxtwn3ts0LvD1rbZZicNS7W7ccHog9_Yviur9NP3XW8k0pUgTe3Ajn9WFyZ9RSKceMI0aWlaCZZTyQloqvQ1_9AN2nJsZ5qj1Ido1SpiqIHlMmplOz83TCU6L1J9H8mqZxX97e4Y_x1Bf8Nsve8CA</recordid><startdate>20220119</startdate><enddate>20220119</enddate><creator>Bürger, Friederike</creator><creator>Koch, Maximilian</creator><creator>Fraatz, Marco A</creator><creator>Omarini, Alejandra B</creator><creator>Berger, Ralf G</creator><creator>Zorn, Holger</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-1655-7308</orcidid><orcidid>https://orcid.org/0000-0002-0273-0766</orcidid><orcidid>https://orcid.org/0000-0002-5028-9653</orcidid><orcidid>https://orcid.org/0000-0002-8383-8196</orcidid><orcidid>https://orcid.org/0000-0001-9830-8334</orcidid></search><sort><creationdate>20220119</creationdate><title>Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams</title><author>Bürger, Friederike ; Koch, Maximilian ; Fraatz, Marco A ; Omarini, Alejandra B ; Berger, Ralf G ; Zorn, Holger</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>(2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone</topic><topic>Aroma</topic><topic>aroma extract dilution analysis</topic><topic>Biosynthesis</topic><topic>By products</topic><topic>Cellulose</topic><topic>Chromatography</topic><topic>Citrus</topic><topic>Citrus fruits</topic><topic>Dilution</topic><topic>Enzymes</topic><topic>Evaporation</topic><topic>Fermented food</topic><topic>Flavor</topic><topic>Flavors</topic><topic>Food industry</topic><topic>Fungi</topic><topic>High-performance liquid chromatography</topic><topic>Lignin</topic><topic>Liquid chromatography</topic><topic>Metabolism</topic><topic>Microorganisms</topic><topic>Monokaryons</topic><topic>Odor thresholds</topic><topic>Odorants - analysis</topic><topic>Odors</topic><topic>p-anisaldehyde</topic><topic>Phenols</topic><topic>Pimpinella</topic><topic>Pleurotus</topic><topic>Pleurotus sapidus</topic><topic>Rivers</topic><topic>Smell</topic><topic>Strains (organisms)</topic><topic>Streams</topic><topic>Syrups & sweeteners</topic><topic>Tyrosine</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bürger, Friederike</creatorcontrib><creatorcontrib>Koch, Maximilian</creatorcontrib><creatorcontrib>Fraatz, Marco A</creatorcontrib><creatorcontrib>Omarini, Alejandra B</creatorcontrib><creatorcontrib>Berger, Ralf G</creatorcontrib><creatorcontrib>Zorn, Holger</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest_Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Molecules (Basel, Switzerland)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bürger, Friederike</au><au>Koch, Maximilian</au><au>Fraatz, Marco A</au><au>Omarini, Alejandra B</au><au>Berger, Ralf G</au><au>Zorn, Holger</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams</atitle><jtitle>Molecules (Basel, Switzerland)</jtitle><addtitle>Molecules</addtitle><date>2022-01-19</date><risdate>2022</risdate><volume>27</volume><issue>3</issue><spage>651</spage><pages>651-</pages><issn>1420-3049</issn><eissn>1420-3049</eissn><abstract>The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study,
side streams were fermented using monokaryotic strains of the fungus
. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed
-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2
as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L
to 2.4 ng L
for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of
-anisaldehyde as well as of (2
)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>35163915</pmid><doi>10.3390/molecules27030651</doi><orcidid>https://orcid.org/0000-0003-1655-7308</orcidid><orcidid>https://orcid.org/0000-0002-0273-0766</orcidid><orcidid>https://orcid.org/0000-0002-5028-9653</orcidid><orcidid>https://orcid.org/0000-0002-8383-8196</orcidid><orcidid>https://orcid.org/0000-0001-9830-8334</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1420-3049 |
| ispartof | Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.651 |
| issn | 1420-3049 1420-3049 |
| language | eng |
| recordid | cdi_doaj_primary_oai_doaj_org_article_a25759fdf4d1426a8d71521af75b3fb0 |
| source | NCBI_PubMed Central（免费）; Publicly Available Content (ProQuest) |
| subjects | (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone Aroma aroma extract dilution analysis Biosynthesis By products Cellulose Chromatography Citrus Citrus fruits Dilution Enzymes Evaporation Fermented food Flavor Flavors Food industry Fungi High-performance liquid chromatography Lignin Liquid chromatography Metabolism Microorganisms Monokaryons Odor thresholds Odorants - analysis Odors p-anisaldehyde Phenols Pimpinella Pleurotus Pleurotus sapidus Rivers Smell Strains (organisms) Streams Syrups & sweeteners Tyrosine Volatile compounds Volatile Organic Compounds - chemistry Volatiles |
| title | Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T13%3A45%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Production%20of%20an%20Anise-%20and%20Woodruff-like%20Aroma%20by%20Monokaryotic%20Strains%20of%20Pleurotus%20sapidus%20Grown%20on%20Citrus%20Side%20Streams&rft.jtitle=Molecules%20(Basel,%20Switzerland)&rft.au=B%C3%BCrger,%20Friederike&rft.date=2022-01-19&rft.volume=27&rft.issue=3&rft.spage=651&rft.pages=651-&rft.issn=1420-3049&rft.eissn=1420-3049&rft_id=info:doi/10.3390/molecules27030651&rft_dat=%3Cproquest_doaj_%3E2627821177%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c493t-f2637c3c8aa749e52e69ecdecb13b46075b038ab3a481ea0a71a3f10c6ca90f23%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2627821177&rft_id=info:pmid/35163915&rfr_iscdi=true |