乳酸发酵对牡蛎菇和鸡油菌抗氧化特性及酚酸含量的影响。
Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster () and chanterelle () mushrooms.
作者信息
Jabłońska-Ryś Ewa, Sławińska Aneta, Szwajgier Dominik
机构信息
1Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
2Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
出版信息
Food Sci Biotechnol. 2016 Jan 30;25(2):439-444. doi: 10.1007/s10068-016-0060-4. eCollection 2016.
Abstract
Fruiting bodies of (oyster) and (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using .
摘要
使用3株乳酸菌（LAB）作为发酵剂，对平菇和鸡油菌的子实体进行酸发酵。研究了新鲜、焯烫和发酵蘑菇中的多酚含量、抗氧化活性和酚酸含量。平菇子实体的总酚含量高于鸡油菌。焯烫导致两种蘑菇的多酚含量和抗氧化活性均下降。使用不同LAB菌株的蘑菇中，总酚化合物含量（使用福林-酚试剂测定）未观察到显著差异。LAB是用于子实体乳酸发酵以降低pH值最有效的微生物。使用LAB发酵的蘑菇中，单一酚酸（没食子酸、尿黑酸和阿魏酸）的浓度最高。
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