Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
Xi'an Agricultural Technology Extension Center, Xi'an, 710007, Shaanxi, People's Republic of China.
Plant Foods Hum Nutr. 2024 Jun;79(2):308-315. doi: 10.1007/s11130-024-01166-x. Epub 2024 Apr 19.
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 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.
在食品工业中，可以通过真菌的双向固态发酵（BSF）来改善食品基质的特性，因为在 BSF 过程中会产生功能性成分。选择了六种可食用真菌进行 BSF，以研究它们对青稞特性的影响，如功能性成分、抗氧化活性和质地特性。BSF 后，灵芝和松杉灵芝样品中的三萜含量分别增加了 76.57%和 205.98%，黄酮含量增加了 62.40%（木蹄层孔菌）。所有测试中的蛋白质含量均显著增加，最大增加 406.11%（木蹄层孔菌）。必需氨基酸的比例显著增加，最大增加 28.22%。赖氨酸含量最大增加 437.34%，达到 3.310mg/g（金针菇）。对于抗氧化活性，ABTS 自由基清除活性的改善最大，增加了 1268.95%。低场 NMR 结果表明，发酵后青稞的水分状态发生了变化，这可能导致青稞质地特性的变化。质地分析表明，发酵产物的硬度和咀嚼性明显下降，特别是灵芝样品下降了 77.96%和 58.60%。这种下降表明青稞的口感有了显著的改善。结果表明，BSF 是一种提高青稞品质的有效技术，为功能性食品的生产提供了新的方向。
