Premium
Production of total polyphenol from fermented soybean curd residue by Lentinus edodes
Author(s) -
Shi Min,
Yang Yingnan,
Wang Qinghong,
Zhang Ying,
Wang Yuepeng,
Zhang Zhenya
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.02961.x
Subject(s) - lentinus , food science , fermentation , polyphenol , gallic acid , chemistry , solid state fermentation , residue (chemistry) , biochemistry , mushroom , antioxidant
Summary The effects of fermented conditions on the production of total polyphenol from Lentinus edodes using soybean curd residue (SCR) were investigated in solid‐state cultures. Based on the results of single factor, inoculum size, moisture content and fermented time were optimised using central composite design in response surface methodology. As a result, the optimal fermented condition of total polyphenol production was determined as following: 12.13% inoculum size, 76.96% moisture content for 24 days incubation. Compared with unfermented SCR, the total polyphenol yield increased from 3.12 ± 0.02 to 22.93 ± 0.41 mg gallic acid equivalent per gram, and polysaccharides, protein and various amino acid of fermented SCR were increased significantly. Therefore, a nutritious functional food or food additives could be produced using fermented SCR.