Nonvolatile Taste Components of Solid-State Fermented Grains by Antrodia salmonea
The medicinal mushroom Antrodia salmonea mycelia was inoculated into different cooked grains and new products were formed after fungal fermentation and their nonvolatile taste components were studied.For the optimal conditions for A.salmonea grow in grains to investigated including temperature,water supplement,inoculation rate,and nitrogen and carbon sources; and fermented products including A.salmonea colonized oat (ASCO),wheat (ASCW),embryo rice (ASCE) and buckwheat (ASCB).The proximate compositions of the four kinds of samples were moisture contents in the range of 15.76%-19.67 %.With regard to content of crude fiber in fermented products,it was higher in ASCO 11.02 %.Contents of carbohydrate ranged from 66.66 to 83.12% and in the descending order:ASCE > ASCW > ASCB > ASCO.Furthermore,reducing sugar contents ranged from 52.25 to 63.14 % and in the descending order:ASCE > ASCB > ASCW > ASCO.For the non-volatile taste components of total soluble sugars and polyols contents in ASCB,ASCW and ASCE (32.24,29.4 and 28.88 mg/g,respectively) were much higher than ASCO (15.68 mg/g).Contents of total free amino acid in ASCO and ASCB (12.99 and 11.84 mg/g,respectively) were much higher than those in ASCW and ASCE (7.44 and 6.97 mg/g,respectively).Contents of MSG-like components of ASCB and ASCO (0.96 and 0.90 mg/g) were lower than those of bitter (8.17 and 7.55 mg/g) and sweet components (1.98 and 2.35 mg/g).Contents of total 5-nucleotides in four products ranged from 5.82 to 7.56 mg/g and in the descending order:ASCW > ASCO> ASCE> ASCB.The equivalent umami concentrations were found in the descending order of:mycelia (167.05) > ASCO (80.83) >ASCE (63.99) > ASCW (13.63) > ASCB (5.62).The research is pursuing the following approaches to support the products as a dietary supplement.
Antrodia salmonea solid state fermentation proximate composition nonvolatile taste components
ENKHJARGAL ULZIIJARGAL SHEN-SHIH CHIANG JENG-LEUN MAU
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road,Taichung 40227, Taiwan; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
国际会议
The 7th International Medicinal Mushroom Congerence(第七届国际药用菌大会(IMMC7)
北京
英文
500-512
2013-08-26（万方平台首次上网日期，不代表论文的发表时间）