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International Journal of Medicinal Mushrooms
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ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

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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, Taiwan, R.O.C.
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.


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