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International Journal of Medicinal Mushrooms
Impact-faktor: 1.423 5-jähriger Impact-Faktor: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Druckformat: 1521-9437
ISSN Online: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v14.i1.90
pages 85-93

Preparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii−Fermented Products with High Ergothioneine Content and Their Taste Quality

Shin-Yu Chen
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Kung-Jui Ho
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Chih-Hung Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, Taiwan, R.O.C.
Ching-Hsuan Tsai
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Ling-Yi Huang
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Jeng-Leun Mau
Department of Food Science and Biotechnology National Chung-Hsing University 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

ABSTRAKT

Pleurotus eryngii (DC. : Fr.) Ouel. was used in solid-state fermentation to develop novel mushroom products with a high amount of ergothioneine. The correlation coefficients between ergothioneine content and biomass were 0.8878 and 0.9206 for fermented adlay and buckwheat, respectively. Using optimal conditions, Pleurotus-fermented adlay and buckwheat (PFA and PFB) with the ergothioneine contents of 795.5 and 786.1 mg/ kg, respectively, were prepared. However, mycelia contained the highest ergothioneine content of 1514.6 mg/kg. As a result of SSF by P. eryngii, PFA and PFB contained more taste components than adlay and buckwheat, as evidenced by higher contents of total sugars and polyols, total free amino acids and monosodium glutamate−like components, and total and flavor 5’-nucleotides. In addition, PFB and buckwheat showed comparable equivalent umami concentration (EUC) values, whereas PFA showed a higher EUC value than adlay. Overall, Pleurotus-fermented products with a high amount of ergothioneine will be a novel functional food.