[Objectives]To compare functional properties of mulberry black tea fermented by Phellinus igniarius and Eurotium cristatum.[Methods]The functional components of mulberry black tea fermented by P.igniarius and E.crista...[Objectives]To compare functional properties of mulberry black tea fermented by Phellinus igniarius and Eurotium cristatum.[Methods]The functional components of mulberry black tea fermented by P.igniarius and E.cristatum,the deep processing and health care effects of two probiotic fungi were explored.[Results]The polysaccharide content in the tea fermented by P.igniarius was the highest at 0.410 mg/mL,and the hydroxyl radical scavenging rate was the strongest,reaching 60.31%;the content of flavonoids in the tea fermented by E.cristatum was the highest,reaching 60.65μg/mL,and the content of polysaccharides was 83.17%higher than that of mulberry black tea,reaching 0.279 mg/mL.[Conclusions]The mulberry black tea fermented by P.igniarius and E.cristatum has improved in different functional components,and has its own advantages in aroma and mouthfeel,so it has certain research value and market prospect.展开更多
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 cons...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.展开更多
基金Supported by Agricultural Science and Technology Fund of Shandong Province(2019LY007)
文摘[Objectives]To compare functional properties of mulberry black tea fermented by Phellinus igniarius and Eurotium cristatum.[Methods]The functional components of mulberry black tea fermented by P.igniarius and E.cristatum,the deep processing and health care effects of two probiotic fungi were explored.[Results]The polysaccharide content in the tea fermented by P.igniarius was the highest at 0.410 mg/mL,and the hydroxyl radical scavenging rate was the strongest,reaching 60.31%;the content of flavonoids in the tea fermented by E.cristatum was the highest,reaching 60.65μg/mL,and the content of polysaccharides was 83.17%higher than that of mulberry black tea,reaching 0.279 mg/mL.[Conclusions]The mulberry black tea fermented by P.igniarius and E.cristatum has improved in different functional components,and has its own advantages in aroma and mouthfeel,so it has certain research value and market prospect.
基金This work was supported by China Postdoctoral Science Foundation(No.2017T100373,No.2016M600417)National Key R&D Program of China(No.2017YFD0600701)+1 种基金Six Talent Peaks Project in Jiangsu Province(No.2015-JY-016)333 Project of Jiangsu Province(No.BRA2017458).
文摘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.
