Xiaolin Zhou, Jieying Wang, Gaige Shao, Xi Chang, Yueqian Liu, Taobo Xiang, Quanyu Zhu, Ang Ren, Ailiang Jiang, Qin He
In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62...
April 19, 2024: Plant Foods for Human Nutrition