SRPSKI CRNI TARTUF TUBER AESTIVUM: MIKROBIOTA I UTICAJ RAZLIČITIH REŽIMA SMRZAVANJA NA ISPARLJIIVA AROMATIČNA JEDINJENJA TOKOM SKLADIŠTENJA
Sažetak
Primena tartufa u hrani se uglavnom zasniva na dodavanju veštačkih aroma, sa ciljem postizanja intezivne arome tartufa u proizvodima. S obzirom da su tartufi proizvodi sa nutritivnim i funkcionalnim karakteristikama, važno jer pronaći optimalan način za skladištenje tartufa. S obzirom da mikrobiota doprinosi aroma tartufa, sastav bakterija i kvasaca u rizosferi i plodonosnom telu srpskog tartufa, kao i uticaj različitih metoda smrzavanja na isparljiva jedinjenja tartufa Tuber aestivum je ispitivan tokom 90 dana skladištenja. Bakterije i kvasci su izolovane iz svežeg tartufa i izolati su identifikovani korišćenjem 16s rRNK i 18s rRNK. Uticaj smrzavanja tartufa na -20°C, -80°C sa i bez prethodnog potapanja u tečni N2 na sadržaj isparljivih jedinjenja je ispitivan koristeći 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 ispraljivih 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-octanon, etanol, 2-metil-1-propanol se značajno 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 pokazao značajan uticaj na isparljiva jedinjenja tartufa Tuber aestivum.
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