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International Journal of Medicinal Mushrooms

Publicado 12 números por año

ISSN Imprimir: 1521-9437

ISSN En Línea: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Preparation of Chaga Medicinal Mushroom, Inonotus obliquus−Fermented Rice Using Solid-State Fermentation and its Taste Quality and Antioxidant Property

Volumen 14, Edición 6, 2012, pp. 581-592
DOI: 10.1615/IntJMedMushr.v14.i6.60
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SINOPSIS

Chaga medicinal mushroom, Inonotus obliquus (Pers.:Fr.) Pilat, was inoculated into cooked embryo rice and the mycelial growth in I. obliquus-fermented embryo rice (IER) was monitored. Besides, nonvolatile taste components and antioxidant properties of fruiting bodies, mycelia, IER, and embryo rice were studied. The optimal conditions for mycelial growth were determined to be: 30°C, an inoculation rate of 1 mL/15 g, water supplementation of 60%, and no extra nitrogen source added. IER showed similar proximate composition to embryo rice but contained a substantial amount of ergothioneine (101 mg/kg dry weight). IER contained higher amounts of soluble sugars and polyols, and umami taste components, including monosodium glutamate (MSG)-like components and flavor 5'-nucleotides, than embryo rice. Besides, IER showed a second level of equivalent umami concentrations (223.73 g MSG/100 g). Fruiting bodies did not contain umami components but showed the most effective antioxidant properties. Although some of EC50 values of IER were less than those of mycelia and embryo rice, IER still showed effective antioxidant properties. Based on the results obtained, IER will be a novel functional food.

CITADO POR
  1. Zhang Yin, Venkitasamy Chandrasekar, Pan Zhongli, Wang Wei, Recent developments on umami ingredients of edible mushrooms – A review, Trends in Food Science & Technology, 33, 2, 2013. Crossref

  2. Chiang Shen-Shih, Liang Zeng-Chin, Wang Yu-Chi, Liang Chih-Hung, Effect of light-emitting diodes on the production of cordycepin, mannitol and adenosine in solid-state fermented rice by Cordyceps militaris, Journal of Food Composition and Analysis, 60, 2017. Crossref

  3. Zhai Fei-Hong, Liu Hong-Yan, Han Jian-Rong, Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus, World Journal of Microbiology and Biotechnology, 34, 3, 2018. Crossref

  4. Patel Seema, Chaga (Inonotus Obliquus) Mushroom: Nutraceutical Assesement Based on Latest Findings, in Emerging Bioresources with Nutraceutical and Pharmaceutical Prospects, 2015. Crossref

  5. Qian Shiyi, Zhang Chao, Zhu Zhenduo, Huang Panpan, Xu Xiangqun, White rot fungus Inonotus obliquus pretreatment to improve tran-1,4-polyisoprene extraction and enzymatic saccharification of Eucommia ulmoides leaves, Applied Biochemistry and Biotechnology, 192, 3, 2020. Crossref

  6. Vasilaki Athanasia, Panagiotopoulou Eleftheria, Koupantsis Thomas, Katsanidis Eugenios, Mourtzinos Ioannis, Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization, Critical Reviews in Food Science and Nutrition, 2021. Crossref

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