Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains

Three culinary-medicinal fungi and mushrooms (Agaricus bisporus AS2796, Helvella lacunosa X1 and Fomitiporia yanbeiensis S. Guo & L. Zhou) were individually inoculated into different cereal grains (wheat, rice, oat, corn, millet, quinoa, buckwheat, soybean, pea and sorghum) and the antioxidant p...

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Veröffentlicht in:	FEMS microbiology letters 2018-08, Vol.365 (16), p.1
Hauptverfasser:	Xu, Li-Na, Guo, Shang, Zhang, Shengwan
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Basidiocarps Biotechnology Buckwheat Cereals Chelation Chemical properties Fermentation Fermented food Ferrous ions Fungi Grain Methods Microbiology Mushrooms Nutritional aspects Phenols Properties (attributes) Quinoa Scavenging Solid state Solid state fermentation Sorghum Soybeans Substrates Superoxide
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