Aroma profile of submerged cultivated Laetiporus montanus

Basidiomycota offer great biotechnological potential for the production of natural flavorings. Laetiporus montanus (LMO) is an edible basidiomycota whose flavor profile has not yet been investigated. LMO shows a strong macroscopic similarity to the already well- studied close relative Laetiporus sulphureus (LSU), hence the distinction based on ITS sequencing.