@article{
author = "Paunović, Dusanka and Mirković, Milica and Mirković, Nemanja and Tešević, Vele and Stanković Jeremić, Jovana and Todosijević, Marina and Radulović, Zorica",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum., Primena tartufa u hrani se uglavnom zasniva na dodavanju veštačkih aroma, sa ciljem postizanja intenzivne arome tartufa u proizvodima. S obzirom na to da su tartufi proizvodi sa nutritivnim i funkcionalnim karakteristikama, važno je pronaći optimalan način za skladištenje tartufa. Pošto mikrobiota doprinosi aromi tartufa, sastav bakterija i kvasaca u rizosferi i plodonosnom telu srpskog tartufa, kao i uticaj različitih metoda smrzavanja na isparljiva jedinjenja tartufa Tuber aestivum ispitivan je tokom 90 dana skladištenja. Bakterije i kvasci su izolovani iz svežeg tartufa i izolati su identifikovani korišćenjem 16s rRNK i 18s rRNK. Uticaj smrzavanja tartufa na -20°C i -80°C sa i bez prethodnog potapanja u tečni N2 na sadržaj isparljivih jedinjenja ispitivan je korišćenjem GC/MS. Rezultati ispitivanja su pokazali da izolovane bakterije pripadaju carstvu Proteobacteria, Firmicutes i Actinobacteria, pri čemu identifikovane vrste uglavnom pripadaju Firmicutes, rod Bacillus sp. Izolovani kvasci su identifikovani kao Cryptococcus sp., Debaromyces hanseinii, Candida fermentati i Rhodotorula mucilaginosa. Analiza GC/MS je ukazala na razlike u profilu isparljivih jedinjenja svežeg i smrznutog tartufa. Smrznuti uzorci su više sadržali komponente kao što su 2-butanon, 2-metil-butanal, metanetiol i 2-butanol nakon smrzavanja ili tokom skladištenja. Sadržaj DMS, acetaldehida, 3-octanona, etanola, 2-metil-1-propanola značajno se smanjio odmah nakon smrzavanja. Dobijeni rezultati ukazuju da smrzavanje tartufa kao metoda konzervacije ima značajan uticaj na isparljiva jedinjenja, pri čemu potapanje u tečni N2 nije pokazalo značajan uticaj na isparljiva jedinjenja tartufa Tuber aestivum.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of Agricultural Sciences, Belgrade",
title = "Serbian black truffle Tuber aestivum: Microbiota and effects of different freezing regimes on volatile aroma compounds during storage, Srpski crni tartuf tuber aestivum: mikrobiota I uticaj različitih režima smrzavanja na isparljiiva aromatična jedinjenja tokom skladištenja",
volume = "68",
number = "3",
pages = "329-346",
doi = "10.2298/JAS2303329P"
}
