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International Journal of Medicinal Mushrooms
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ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v14.i6.60
pages 581-592

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

Shin-Yi Lin
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, Republic of China; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C
Chan-Chun Yeh
Department of Food Science and Biotechnology, National Chung-Hsing University, Taiwan, R.O.C
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.
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

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.


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