School of Life Science, Shanxi University, Taiyuan, China.
World J Microbiol Biotechnol. 2018 Feb 15;34(3):36. doi: 10.1007/s11274-017-2399-y.
Solid-state fermentation (SSF) with Agaricus brasiliensis and Agaricus bisporus on corn was carried out. The results showed that SSF with the two fungi made up the deficiency of tryptophan in corn and improved the protein nutritional value of corn. The conjugated polyphenols contents in fermented corn decreased and free polyphenols (FPP) contents increased. FPP contents in corn fermented with the two fungi reached respectively 25 and 88 times of control, total polyohenols contents reached respectively 1.4 and 3.3 times of control. The antioxidant properties (i.e. 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability) of fermented corn were improved significantly. SSF with A. bisporus was more favorable to the enhancement in protein nutritional value and antioxidant properties of corn than that of A. brasiliensis. The results indicated that SSF with the two fungi could upgrade the protein nutritional value, FPP content and antioxidant properties of corn.
采用巴西蘑菇（Agaricus brasiliensis）和双孢蘑菇（Agaricus bisporus）对玉米进行固态发酵。结果表明，两种真菌的固态发酵弥补了玉米中色氨酸的不足，提高了玉米的蛋白质营养价值。发酵玉米中结合多酚含量降低，游离多酚（FPP）含量增加。两种真菌发酵的玉米中 FPP 含量分别达到对照的 25 倍和 88 倍，总多酚含量分别达到对照的 1.4 倍和 3.3 倍。发酵玉米的抗氧化性能（即 1,1-二苯基-2-苦基肼自由基清除能力、还原能力、亚铁离子螯合能力和超氧阴离子自由基清除能力）显著提高。与巴西蘑菇相比，双孢蘑菇固态发酵更有利于提高玉米的蛋白质营养价值和抗氧化性能。结果表明，两种真菌的固态发酵可以提高玉米的蛋白质营养价值、FPP 含量和抗氧化性能。
