Generation of natural flavors by fermentation of spices with edible basidiomycetes
Ein Forschungsprojekt der Universität Hohenheim
The growing demand for sustainable food solutions highlights the need for high-quality plant-based meat alternatives (PBMAs). However, a major challenge remains: replicating the complex, meat-like flavor while maintaining a clean label and using natural ingredients that consumers expect. A promising solution lies in basidiomycete fungi, a diverse group of fungi known for their ability to produce natural aroma compounds via de novo synthesis, biotransformation, or bioconversion by using their unique enzyme system. The aim of this project was to develop an innovative approach using basidiomycete fungi to generate natural
meat-like aromas through fermentation of spice
substrates.
Onion most promising substrate
Laetiporus sulphureus fermentation produced patty-like and fatty odor impressions after 32 hours, while Polyporus umbellatus generated strong liver sausage-like and meat-like notes. Advanced chemical analysis (GC-MS-O) identified key volatile compounds, including (E,Z)-2,4-decadienal and bis(2-methyl-3-furyl) disulfide, both known contributors to meaty flavors.
To evaluate industrial applicability, the L. sulphureus fermentation process was successfully scaled up in a controlled bioreactor, ensuring reproducibility and feasibility for large-scale production. Additionally, cytotoxicity tests confirmed the safety of the fermented supernatants, underlining their suitability for food applications. Finally, the resulting flavored supernatants were incorporated into pea protein-based burger patties, significantly enhancing their meat-like aroma while simultaneously reducing off-flavors such as “beany,” “green,” and “bitter” notes.
This project demonstrates the potential of fungal fermentation as a natural and scalable strategy to improve the sensory quality of PBMAs. By bridging the flavor gap between plant-based and animal-based products, this approach supports the broader adoption of sustainable food alternatives. Future research will focus on optimizing fermentation conditions and expanding applications to further refine plant-based flavor solutions.
Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet Aromachemie
Projektleitung: Prof. Dr. Yanyan Zhang, Felix Stöppelmann
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Abschlussbericht: Generation of natural flavors by fermentation of spices with edible basidiomycetes
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