[Objective] The aim was to help farmers in poverty-stricken area in Three Gorges Reservoir Region to get rid of poverty and become better off.[Method] The cultivation experiment of Auricularia auricula-judae with bass...[Objective] The aim was to help farmers in poverty-stricken area in Three Gorges Reservoir Region to get rid of poverty and become better off.[Method] The cultivation experiment of Auricularia auricula-judae with basswoods was conducted in Guocun town,Wanzhou district in Three Gorges Reservoir Region and new technologies were concluded in terms of selection of cultivation site,preparation of mushroom materials,cultivation technology and management to guide cultivation of Auricularia auricula-judae.[Result] The research broadens a new way for starveling farmer to be better off.[Conclusion] The research provides references for under-forest economy in surrounding forests.展开更多
The health-promoting properties and chemical profiles of 30 Jew’s ear mushroom varieties were investigated. The antioxidant properties were determined by ferric reducing antioxidant power(FRAP), 1,1-diphenyl-2-picryl...The health-promoting properties and chemical profiles of 30 Jew’s ear mushroom varieties were investigated. The antioxidant properties were determined by ferric reducing antioxidant power(FRAP), 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) free radical scavenging, and metal chelating ability(MCA) assays, while phenolic profiles were determined by total phenol content(TPC) and total flavonoid content(TFC) colorimetric assays. Total carbohydrate, β-glucan, and melanin contents were determined by colorimetric methods. 5’-Nucleotides, vitamin D_(2), ergosterol, and ergothioneine contents were determined by high performance liquid chromatography(HPLC). Anti-inflammation activities of Jew’s ear were evaluated by the colorimetric protease inhibitory method. The results showed that Jew’s ear mushrooms possessed substantial phenolics and antioxidant properties. All the Jew’s ear varieties contain high amount of total carbohydrate, β-glucan, reducing sugar, melanin, pectin, vitamin D2, ergosterol, and ergothioneine. The current findings could provide scientific information for breeders to nurture desired varieties and for food industry to develop new health promoting products.展开更多
以黑木耳和红枣为主要原料酿造复合果醋,选取醋酸菌接种量、发酵温度、初始酒精度为影响因子,以果醋的总酸含量为响应值,在单因素试验基础上,采用Box-Behnken设计建立数学模型,优化果醋的醋酸发酵工艺条件。结果表明,黑木耳红枣果醋的...以黑木耳和红枣为主要原料酿造复合果醋,选取醋酸菌接种量、发酵温度、初始酒精度为影响因子,以果醋的总酸含量为响应值,在单因素试验基础上,采用Box-Behnken设计建立数学模型,优化果醋的醋酸发酵工艺条件。结果表明,黑木耳红枣果醋的醋酸发酵工艺的最佳参数为:醋酸菌接种量8%,发酵温度33℃,初始酒精度6.5%,在此优化条件下,果醋的总酸含量为6.14 g/100 m L,与模型预测值基本一致。展开更多
文摘[Objective] The aim was to help farmers in poverty-stricken area in Three Gorges Reservoir Region to get rid of poverty and become better off.[Method] The cultivation experiment of Auricularia auricula-judae with basswoods was conducted in Guocun town,Wanzhou district in Three Gorges Reservoir Region and new technologies were concluded in terms of selection of cultivation site,preparation of mushroom materials,cultivation technology and management to guide cultivation of Auricularia auricula-judae.[Result] The research broadens a new way for starveling farmer to be better off.[Conclusion] The research provides references for under-forest economy in surrounding forests.
基金supported by one research grant(R202017)BNU-HKBU United International College,China,and one grant(20200101)+1 种基金The Open Project of National R&D Center for Edible Fungus Processing Technology,Kaifeng,Chinaone grant China Agriculture Research System(No.CARS-20)。
文摘The health-promoting properties and chemical profiles of 30 Jew’s ear mushroom varieties were investigated. The antioxidant properties were determined by ferric reducing antioxidant power(FRAP), 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) free radical scavenging, and metal chelating ability(MCA) assays, while phenolic profiles were determined by total phenol content(TPC) and total flavonoid content(TFC) colorimetric assays. Total carbohydrate, β-glucan, and melanin contents were determined by colorimetric methods. 5’-Nucleotides, vitamin D_(2), ergosterol, and ergothioneine contents were determined by high performance liquid chromatography(HPLC). Anti-inflammation activities of Jew’s ear were evaluated by the colorimetric protease inhibitory method. The results showed that Jew’s ear mushrooms possessed substantial phenolics and antioxidant properties. All the Jew’s ear varieties contain high amount of total carbohydrate, β-glucan, reducing sugar, melanin, pectin, vitamin D2, ergosterol, and ergothioneine. The current findings could provide scientific information for breeders to nurture desired varieties and for food industry to develop new health promoting products.
文摘以黑木耳和红枣为主要原料酿造复合果醋,选取醋酸菌接种量、发酵温度、初始酒精度为影响因子,以果醋的总酸含量为响应值,在单因素试验基础上,采用Box-Behnken设计建立数学模型,优化果醋的醋酸发酵工艺条件。结果表明,黑木耳红枣果醋的醋酸发酵工艺的最佳参数为:醋酸菌接种量8%,发酵温度33℃,初始酒精度6.5%,在此优化条件下,果醋的总酸含量为6.14 g/100 m L,与模型预测值基本一致。
