Abonnement à la biblothèque: Guest
Portail numérique Bibliothèque numérique eBooks Revues Références et comptes rendus Collections
International Journal of Medicinal Mushrooms
Facteur d'impact: 1.423 Facteur d'impact sur 5 ans: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

Volumes:
Volume 22, 2020 Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v11.i2.40
pages 141-156

Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality

Chih-Hung Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan
Yu-Ling Lee
Department of Food Science, Central Taiwan University of Science and Technology, Taichung 40601, Taiwan, ROC
Hui-Ching Kuo
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
Tsai-Ping Wu
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Shao-Yu Jian
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
Wan-Lih Huang
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC

RÉSUMÉ

Four species of culinary-medicinal mushrooms and fungi (Cordyceps sinensis, Termitomyces albuminosus, Antrodia camphorata, and A. salmonea) were individually inoculated into cooked grains, and new products were formed after fungal fermentation and their nonvolatile taste components studied. The effect of various culture conditions on the mycelial growth in fungus-fermented products was also studied. The grains and their corresponding products showed similar proximate profiles. Contents of total soluble sugars and polyols in Cordyceps sinensis-fermented rice (CFR) and Termitomyces albuminosus-fermented wheat (TFW) were as low as those in the grain. After fungal fermentation, those contents in Antrodia camphorata-fermented embryo rice (ACFR) and A. salmonea-fermented oat (ASFO) increased significantly. Contents of total free amino acids in mycelia ranged from 2.49 to 27.46 mg/g. Contents of total free amino acids in CFR and ACFR were higher than those in rice and embryo rice. Contents of flavor 5'-nucleotides showed three different levels. Equivalent umami concentrations of T. albuminosus and C. sinensis mycelia were significantly higher than those of other mycelia, four products and four grains. On the basis of the results obtained, the four products were relatively weak in the umami taste.


Articles with similar content:

Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products
International Journal of Medicinal Mushrooms, Vol.11, 2009, issue 3
Yu-Ling Lee, Tsai-Ping Wu, Hui-Ching Kuo, Shao-Yu Jian, Wan-Lih Huang, Chih-Hung Liang
Comparison of Chemical Compositions, Bioactive Ingredients, and In Vitro Antitumor Activity of Four Products of Cordyceps (Ascomycetes) Strains from China
International Journal of Medicinal Mushrooms, Vol.21, 2019, issue 4
Jie Qiao, Dayong Xu, Huawei Zeng, Yuying Shuai, Feng Li, Xin Zeng, Shengqi Rao
Preparation of Chaga Medicinal Mushroom, Inonotus obliquus−Fermented Rice Using Solid-State Fermentation and its Taste Quality and Antioxidant Property
International Journal of Medicinal Mushrooms, Vol.14, 2012, issue 6
Chan-Chun Yeh, Shin-Yi Lin, Jeng-Leun Mau, Chih-Hung Liang
Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia
International Journal of Medicinal Mushrooms, Vol.12, 2010, issue 2
Jeng-Leun Mau, Shu-Yao Tsai, Zeng-Chin Liang, Chih-Hung Liang, Shih-Jeng Huang
Optimization of Liquid Fermentation Medium for Production of Inonotus sanghuang (Higher Basidiomycetes) Mycelia and Evaluation of their Mycochemical Contents and Antioxidant Activities
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 7
Kun Xu, Ai-Rong Song, Xue-Mei Tian, Lean-Teik Ng, Yu-Cheng Dai