ライブラリ登録: Guest
International Journal of Medicinal Mushrooms

年間 12 号発行

ISSN 印刷: 1521-9437

ISSN オンライン: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects

巻 20, 発行 3, 2018, pp. 243-258
DOI: 10.1615/IntJMedMushrooms.2018025833
Get accessGet access

要約

Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used—to our knowledge for the first time—to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 ± 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 ± 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 ± 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 ± 0.17 and 10.61 ± 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/mL) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).

によって引用された
  1. Lavefve Laura, Marasini Daya, Carbonero Franck, , 87, 2019. Crossref

  2. Badalyan Susanna M., Barkhudaryan Anush, Rapior Sylvie, Recent Progress in Research on the Pharmacological Potential of Mushrooms and Prospects for Their Clinical Application, in Medicinal Mushrooms, 2019. Crossref

  3. Mahfuz Shad, Piao Xiangshu, Use of Medicinal Mushrooms in Layer Ration, Animals, 9, 12, 2019. Crossref

  4. Miletić Dunja, Turło Jadwiga, Podsadni Piotr, Pantić Milena, Nedović Viktor, Lević Steva, Nikšić Miomir, Selenium‐enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability , Journal of the Science of Food and Agriculture, 99, 11, 2019. Crossref

  5. Dubey Kriti Kumari, Janve Madhura, Ray Aratrika, Singhal Rekha S., Ready-to-Drink Tea, in Trends in Non-alcoholic Beverages, 2020. Crossref

  6. Mahfuz S.U., Long S.F., Piao X.S., Role of medicinal mushroom on growth performance and physiological responses in broiler chicken, World's Poultry Science Journal, 76, 1, 2020. Crossref

  7. Lu Hongyun, Lou Hanghang, Hu Jingjin, Liu Zhengjie, Chen Qihe, Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms, Comprehensive Reviews in Food Science and Food Safety, 19, 5, 2020. Crossref

  8. Morales Diego, Biological activities of kombucha beverages: The need of clinical evidence, Trends in Food Science & Technology, 105, 2020. Crossref

  9. Guimarães Medeiros Stéphany Christine, Cechinel-Zanchett Camile Cecconi, KOMBUCHA: EFEITOS IN VITRO E IN VIVO, Infarma - Ciências Farmacêuticas, 31, 2, 2019. Crossref

  10. Babakina Maria, Pershakova Tatyana, Samoylenko Maria, Egorov E., Ilina I., Zaporozhets N., Yakimenko E., Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks, BIO Web of Conferences, 34, 2021. Crossref

  11. Yadav Divya, Negi Pradeep Singh, Bioactive components of mushrooms: Processing effects and health benefits, Food Research International, 148, 2021. Crossref

  12. Ahmad Rizwan, Riaz Muhammad, Khan Aslam, Aljamea Ahmed, Algheryafi Mohammad, Sewaket Deya, Alqathama Aljawharah, Ganoderma lucidum (Reishi) an edible mushroom; a comprehensive and critical review of its nutritional, cosmeceutical, mycochemical, pharmacological, clinical, and toxicological properties , Phytotherapy Research, 35, 11, 2021. Crossref

  13. Nyhan Laura M., Lynch Kieran M., Sahin Aylin W., Arendt Elke K., Advances in Kombucha Tea Fermentation: A Review, Applied Microbiology, 2, 1, 2022. Crossref

  14. Sknepnek Aleksandra, Tomić Sergej, Miletić Dunja, Lević Steva, Čolić Miodrag, Nedović Viktor, Nikšić Miomir, Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts, Food Chemistry, 342, 2021. Crossref

  15. Miletić Dunja, Turło Jadwiga, Podsadni Piotr, Sknepnek Aleksandra, Szczepańska Agnieszka, Klimaszewska Marzenna, Malinowska Eliza, Lević Steva, Nedović Viktor, Nikšić Miomir, Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor, Food Bioscience, 42, 2021. Crossref

  16. Cör Andrejč Darija, Knez Željko, Knez Marevci Maša, Antioxidant, antibacterial, antitumor, antifungal, antiviral, anti-inflammatory, and nevro-protective activity of Ganoderma lucidum: An overview, Frontiers in Pharmacology, 13, 2022. Crossref

  17. Karaltı İskender, Eraslan Emre Cem, Sarıdoğan Beste Gizem Özbey, Akata Ilgaz, Sevindik Mustafa, Total Antioxidant, Antimicrobial, Antiproliferative Potentials and Element Contents of Wild Mushroom Candolleomyces candolleanus (Agaricomycetes) from Turkey, International Journal of Medicinal Mushrooms, 24, 12, 2022. Crossref

Begell Digital Portal Begellデジタルライブラリー 電子書籍 ジャーナル 参考文献と会報 リサーチ集 価格及び購読のポリシー Begell House 連絡先 Language English 中文 Русский Português German French Spain