Li Ningjie, Wang Songjun, Wang Tianli, Liu Rui, Zhi Zijian, Wu Tao, Sui Wenjie, Zhang Min
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
Foods. 2022 Jun 13;11(12):1722. doi: 10.3390/foods11121722.
Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC-MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.
使用三种药用真菌对麦麸进行固态发酵（SSF）。结果表明，利用这些真菌进行固态发酵显著改善了麦麸的营养特性，包括可溶性膳食纤维（SDF）的提取率、总酚含量（TPC）、总黄酮含量（TFC）、包含膨胀能力（SC）和吸油能力（OAC）的物理特性以及抗氧化活性。电子鼻和气相色谱 - 质谱联用分析表明，与未发酵的麦麸相比，发酵后的麦麸具有不同的挥发性成分谱。结果表明，药用真菌进行固态发酵是麦麸高值化利用的一种有前景的方法。
