Published 12 issues per year
ISSN Print: 1521-9437
ISSN Online: 1940-4344
Indexed in
Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality
ABSTRACT
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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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
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Saharan Pooja, Sadh Pardeep Kumar, Singh Duhan Joginder, Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals, Biocatalysis and Agricultural Biotechnology, 12, 2017. Crossref
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Wang X., Bao H., Bau T., Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica, Quality Assurance and Safety of Crops & Foods, 11, 8, 2019. Crossref