A dataset from a study investigating aroma formation during solid-state fermentation with Aspergillus oryzae. The data likely contains measurements of fungal growth, pH, water activity, reducing sugars, primary amines, and volatile organic compounds over time for wheat bran, rye bran, rapeseed press cake, and pumpkin seed press cake under varying moisture conditions. The dataset was authored by Sylvester Holt and last updated in May 2026.
Use Cases
- Modeling aroma development trajectories based on substrate composition and moisture conditions
- Predicting volatile organic compound profiles based on physicochemical measurements like pH and water activity
- Analyzing substrate-specific metabolic shifts from lipid oxidation to amino acid-derived metabolites
- Comparing fermentation behavior between cereal and oilseed side streams
Strengths
- Dataset is licensed under CC-BY-4.0, allowing for open reuse.
- The description provides detailed experimental context for wheat bran, rye bran, rapeseed press cake, and pumpkin seed press cake.
Limitations
- Column-level documentation is absent; field semantics must be inferred after download.
- Row count is unknown, which may limit suitability assessment.
- The dataset is 265.6 KB, indicating a limited scope.
Provenance
- Source
- figshare
- Collection Method
- Experimental measurements from solid-state fermentation trials.
- Freshness
- Last updated 2026-05-21 05:42:37; freshness should be verified.