Aroma Development in Solid-State Koji Fermentations of Cereal and Oilseed Side Streams

Fermentation behavior differed markedly between wheat bran, rye bran, rapeseed press cake, and pumpkin seed press cake substrates under varying moisture conditions. Sylvester Holt's study monitored fungal growth, pH, water activity, reducing sugars, primary amines, and volatile organic compound profiles over time. The dataset, last updated on 2026-05-21, demonstrates how substrate and moisture dynamics shape aroma formation in Aspergillus oryzae koji fermentations.

Use Cases

• Modeling aroma compound trajectories based on substrate-specific physicochemical changes mentioned in the description
• Comparing metabolic activity and VOC profiles between cereal and oilseed side streams under different moisture conditions
• Investigating the relationship between water activity, pH, and the formation of specific metabolites like alcohols, esters, and nitriles

Strengths

• Data includes measurements of multiple physicochemical parameters (pH, water activity, reducing sugars, primary amines) and volatile organic compound profiles over time.
• The study compares four distinct agro-industrial side-stream substrates fermented under varying moisture conditions.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small at 37.9 KB, indicating limited scope.

Provenance

Source

figshare

Collection Method

Experimental study fermenting wheat bran, rye bran, rapeseed press cake, and pumpkin seed press cake with Aspergillus oryzae under varying moisture conditions.

Freshness

Last updated 2026-05-21 05:42:36; freshness should be verified.