Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69477
DC FieldValueLanguage
dc.contributor.authorChen, S.Y.en_US
dc.contributor.authorHo, K.J.en_US
dc.contributor.authorLiang, C.H.en_US
dc.contributor.authorTsai, C.H.en_US
dc.contributor.authorHuang, L.Y.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2012zh_TW
dc.date.accessioned2014-06-11T05:58:22Z-
dc.date.available2014-06-11T05:58:22Z-
dc.identifier.issn1521-9437zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/69477-
dc.description.abstractPleurotus eryngii (DC. : Fr.) Ouel. was used in solid-state fermentation to develop novel mushroom products with a high amount of ergothioneine. The correlation coefficients between ergothioneine content and biomass were 0.8878 and 0.9206 for fermented adlay and buckwheat, respectively. Using optimal conditions, Pleurotus-fermented adlay and buckwheat (PFA and PFB) with the ergothioneine contents of 795.5 and 786.1 mg/kg, respectively, were prepared. However, mycelia contained the highest ergothioneine content of 1514.6 mg/kg. As a result of SSF by P eryngii, PFA and PFB contained more taste components than ad lay and buckwheat, as evidenced by higher contents of total sugars and polyols, total free amino acids and monosodium glutamate like components, and total and flavor 5'-nucleotides. In addition, PFB and buckwheat showed comparable equivalent umami concentration (EUC) values, whereas PFA showed a higher EUC value than adlay. Overall, Pleurotus-fermented products with a high amount of ergothioneine will be a novel functional food.en_US
dc.language.isoen_USzh_TW
dc.relationInternational Journal of Medicinal Mushroomsen_US
dc.relation.ispartofseriesInternational Journal of Medicinal Mushrooms, Volume 14, Issue 1, Page(s) 85-93.en_US
dc.subjectmedicinal mushroomsen_US
dc.subjectergothioneineen_US
dc.subjectPleurotus eryngiien_US
dc.subjectsolid-stateen_US
dc.subjectfermentationen_US
dc.subjecttaste qualityen_US
dc.subjectperformance liquid-chromatographyen_US
dc.subjectsolid-state fermentationen_US
dc.subjectcultivateden_US
dc.subjectmushroomsen_US
dc.subjectcation transporteren_US
dc.subjectflavor compoundsen_US
dc.subjectin-vitroen_US
dc.subjectantioxidanten_US
dc.subjectquantificationen_US
dc.subjectidentificationen_US
dc.subjectcomponentsen_US
dc.titlePreparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii-Fermented Products with High Ergothioneine Content and Their Taste Qualityen_US
dc.typeJournal Articlezh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en_US-
item.openairetypeJournal Article-
item.grantfulltextnone-
item.fulltextno fulltext-
item.cerifentitytypePublications-
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