Chen Hsin-Jung, Chen Yuh-Shuen, Lin Kuo-Min, Tsai Shuo-Wen, Liao Mei-Jine, Yeh Chia-Sheng, Liu Shih-Lun
Department of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 406, Taiwan.
Department of Food Science and Technology, Hungkuang University, Shalu District, Taichung 433, Taiwan.
Foods. 2024 Jul 19;13(14):2275. doi: 10.3390/foods13142275.
In this study, a controlled atmosphere (CA) treatment was used in the submerged (SM) and solid-state (SS) fermentation of to determine the optimal conditions. The goal was to accelerate the artificial fermentation to obtain as an ingredient for dietary supplements. The results indicated that when CA treatment was used, the SM and SS fermentation of yielded polysaccharide and betulinic acid contents 2-2.5 times higher than those obtained when such treatment was not used. The two fermentation methods yielded similar outcomes in terms of DPPH scavenging ability, bioactivity, and antioxidant activity. Although SS fermentation yielded highly bioactive fruiting bodies when the period of fermentation was extended to 60 days, the mycelia produced by SM reached a similar bioactivity quality with only 30 days of fermentation. It was indicated that SM fermentation is more economically feasible than SS fermentation in the production of .
在本研究中，采用可控气氛（CA）处理进行[具体物质]的深层发酵（SM）和固态发酵（SS），以确定最佳条件。目标是加速人工发酵，以获得[具体物质]作为膳食补充剂的一种成分。结果表明，使用CA处理时，[具体物质]的SM和SS发酵产生的多糖和桦木酸含量比未使用该处理时高出2至2.5倍。两种发酵方法在DPPH清除能力、生物活性和抗氧化活性方面产生了相似的结果。虽然将SS发酵的发酵期延长至60天时可产生具有高生物活性的子实体，但SM发酵产生的菌丝体在仅发酵30天时就达到了相似的生物活性质量。结果表明，在[具体物质]的生产中，SM发酵比SS发酵在经济上更可行。
