ArticleFrontiers in microbiology2026
Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Solid-state fermentation (SSF) with the filamentous fungus Methods: Wheat bran, rye bran, rapeseed press cake, and pumpkin seed press cake were fermented with Results: Fermentation behavior differed markedly between substrates and moisture conditions. Wheat and rye bran followed similar trajectories characterized by decreasing pH, moderate moisture loss, and increased reducing sugars and primary amines. Rapeseed press cake showed alkalinization and strong amine accumulation, whereas pumpkin seed press cake displayed limited pH change but pronounced decreases in water activity and proteolytic signatures. VOC analysis revealed a directional transition from substrate-derived oxidative compounds toward fermentation-derived metabolites. Linear aldehydes associated with lipid oxidation declined rapidly in cereal substrates but persisted longer in oilseed matrices. Mid-fermentation in wheat and rye was associated with transient enrichment of alcohols, esters, and phenolic compounds, corresponding to increased aroma complexity before shifting toward amino acid-derived metabolites at later stages. Oilseed substrates retained branched and lipid-derived aldehydes longer, maintaining sharper and more pungent aroma characteristics. Rapeseed fermentation additionally generated nitriles and isothiocyanates from glucosinolate degradation. High-moisture conditions promoted formation of redox-related overflow metabolites, including acetic acid and vicinal diketones. Discussion: The results demonstrate that aroma development during
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