Improvement of quality of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products

In this study,we investigated the feasibility of Ginkgo biloba seeds powder by solid-state fermen-tation with Eurotium cristatum for developing high-value ginkgo seeds products.The optimum fermentation medium was consisted of 10 g of 40-mesh ginkgo seeds powder loaded in 100 mL Erlenmeyer flask with 50%(w/w)of water content,4%(w/w)of MgSO_(4)and 5%(w/w)of KH_(2)PO_(4)addition.The optimum fermentation conditions were pH 5.0,2×10^(8)CFU/g of inoculum size,3 mL of sterilized water supplemented every two days during the four days of fermentation.Through fermentation,the spore number of E.cristatum was improved by about 36 times with the produc-tion of lovastatin reaching(54.10±0.16)μg/g.The antioxidant activity of fermented ginkgo seeds powder also got obvious enhancement,which could help eliminate excess free radicals produced by normal metabolism.The content of free amino acids increased by 82.32%.Except that the sugar was consumed in some degree,the other nutritional and functional components were well preserved while the content of detrimental ginkgolic acids was reduced by 44.97%.In addition,fermented ginkgo seeds powder possessed better digestibility and showed pleasant orange-like smelling.In conclusion,the quality of ginkgo seeds powder was remarkably improved through solid-state fermentation by using E.cristatum,which could be a promising way for functional applications of ginkgo seeds.