English
Effects of Dextrin Concentration on Growth and Volatile Organic Compounds
of the White-Rot Fungus Irpex lacteus
Min-Seo Jeong1, Ju-Young Park1, Yoon-Seo Jang1, Eun-Woo Cho1,
Youn-Jin Park2, Myoung-Jun Jang1,3*
1Department of Plant Resources, Kongju National University,
2Kongju National University Legumes Green Manure Resource Center
3Center for Smart Future Agricultural Education and Research, College of Industrial Sciences, Kongju National University
*Email: plant119@kongju.ac.kr
This study was conducted to investigate the growth and volatile organic compound (VOC) characteristics of the white-rot fungus Irpex lacteus under different carbon source (Dextrin) concentrations. The fungus was cultured in Potato Dextrose Broth (PDB) supplemented with dextrin at concentrations of 1%, 3%, 5%, 10%, and 20%, with a Control (PDB). Growth, measured as fresh weight (g) and dry weight (g), was recorded as follows: Control 10.6/0.5, Dextrin 1% 5.4/0.4, Dextrin 3% 4.9/0.6, Dextrin 5% 4.6/0.6, Dextrin 10% 5.4/0.7, and Dextrin 20% 3.6/0.6. VOCs from each treatment group were analyzed using SPME-GC-MS/MS, and differences in VOC composition according to dextrin concentration were evaluated by principal component analysis (PCA) and statistical tests. The analysis showed that VOC patterns were clearly separated among treatments, with distinct clustering observed in PCA. In particular, the flavor- and functionality-related VOC linalool increased up to 5% dextrin and then gradually decreased from 10%, while 2-n-heptylfuran showed a similar trend, increasing up to 10% and decreasing at 20%. Furthermore, protein- and amino acid metabolism-related VOCs such as dimethylamine and 1-(3,5-dimethyl-1H-pyrazol-4-yl) ethanamine exhibited concentration-dependent variation in their expression levels. These results indicate that I. lacteus undergoes changes not only in protein-related metabolism but also in the production of flavor- and functionality-related VOCs, suggesting its potential applicability as a food and functional material. This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(RS-2024-00403514)
