Lou Hu, Fan Baozhen, Guo Chao, Liang Yurong, Wang Weizhi, Yu Enze, Zhang Jie, Zhang Guocai
College of Life Science, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China.
College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China.
Foods. 2025 May 16;14(10):1779. doi: 10.3390/foods14101779.
is a macrofungi that is rich in nutrients and has a delicious taste. Eating more can improve human immunity and inhibit cancer. However, the yield is low and cannot meet market demand. Therefore, strain improvement was carried out by exploring the mechanism of stress adaptation in . In addition, fermentation of the four common grains by mycelia increased their nutrient content and improved their antioxidant capacity. The results revealed that the growth of the mycelium was greatest when sucrose was used as the carbon source at 25 °C. At 35 °C, the MDA content and cellulase enzyme activity of the mycelia decreased by 27.6% and 40.8%, respectively, from 2 to 4 days, and the SOD, CAT, and GR enzyme activities increased by 31.6%, 49.2%, and 1.2%, respectively. The fermentation results revealed that the soluble protein content, reducing sugar content, and DPPH free radical scavenging ability of the fermented grains were significantly greater than those of the unfermented grains. This study can be used to cultivate macrofungi with environmental adaptability and provides a basis for the utilization of biological waste and increased food nutrition.
是一种营养丰富、味道鲜美的大型真菌。多食用可提高人体免疫力并抑制癌症。然而，其产量较低，无法满足市场需求。因此，通过探索其应激适应机制对菌株进行了改良。此外，该菌丝体对四种常见谷物进行发酵增加了它们的营养成分并提高了其抗氧化能力。结果表明，以蔗糖为碳源在25℃时菌丝体生长最佳。在35℃时，从第2天到第4天，菌丝体的丙二醛（MDA）含量和纤维素酶活性分别下降了27.6%和40.8%，而超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和谷胱甘肽还原酶（GR）的酶活性分别增加了31.6%、49.2%和1.2%。发酵结果表明，发酵谷物的可溶性蛋白质含量、还原糖含量和二苯基苦味酰基自由基（DPPH）清除能力显著高于未发酵谷物。本研究可用于培育具有环境适应性的大型真菌，并为生物废弃物的利用和增加食物营养提供依据。
