Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state Aspergillus oryzae (koji) fermentations of cereal and oilseed processing side streams
Lorenzo Tirelli
IntroductionSolid-state fermentation (SSF) with the filamentous fungus Aspergillus oryzae is widely used in traditional fermentations, yet the mechanisms governing aroma formation on agro-industrial side-streams remain poorly understood. This study investigated how substrate composition and dynamic moisture conditions influence physicochemical changes, metabolic activity, and volatile organic compound (VOC) formation during SSF.MethodsWheat bran, rye bran, rapeseed press cake, and pumpkin seed p