Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value
Aims: The objective of this research was to study the ability of the basidiomycete Ganoderma lucidum to degrade starch and upgrade nutritional value of cornmeal during solid‐state fermentation (SSF). Methods and Results: On the basal medium that consisted of cornmeal and salt solution, α‐amylase a...
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| Veröffentlicht in: | Journal of applied microbiology 2005-01, Vol.99 (4), p.910-915 |
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| creator | Han, J.R. An, C.H. Yuan, J.M. |
| description | Aims: The objective of this research was to study the ability of the basidiomycete Ganoderma lucidum to degrade starch and upgrade nutritional value of cornmeal during solid‐state fermentation (SSF).
Methods and Results: On the basal medium that consisted of cornmeal and salt solution, α‐amylase activity of G. lucidum reached its maximum value of 267 U g−1 of culture on day 20 after inoculation. Prolongation of fermentation time from 10 to 25 days increased significantly the degradation rate of starch and ergosterol yield (a kind of physiologically active substances of G. lucidum, also as an indicator of mycelial biomass) (P |
| doi_str_mv | 10.1111/j.1365-2672.2005.02672.x |
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Methods and Results: On the basal medium that consisted of cornmeal and salt solution, α‐amylase activity of G. lucidum reached its maximum value of 267 U g−1 of culture on day 20 after inoculation. Prolongation of fermentation time from 10 to 25 days increased significantly the degradation rate of starch and ergosterol yield (a kind of physiologically active substances of G. lucidum, also as an indicator of mycelial biomass) (P < 0·01). Supplementation of glucose, sucrose or maltose to the basal medium also caused a significant increase in either the degradation rate of starch or the ergosterol yield as compared with control (P < 0·01). Among five kinds of nitrogen sources supplemented, yeast extract, casamino acid and peptone were more effective than (NH4)2SO4 and NH4NO3, and yeast extract gave the highest degradation rate of starch and ergosterol yield, followed by peptone. Through orthogonal experiments, the theoretical optimum culture medium for SSF of this fungus was the following: 100 g cornmeal, ground to 30‐mesh powder, moistened with 67 ml of nutrient salt solution supplemented with 3 g yeast extract and 7·5 g glucose per litre.
Conclusions: Under the optimum culture condition, the degradation rate of starch reached its maximum values of 70·4%; the starch content of the fermented product decreased from 64·5 to 25·3%, while the reducing sugar content increased from 4·2 to 20·6%. SSF also produced a significant increase (P < 0·01) from 11·0 to 16·5% in protein content.
Significance and Impact of the Study: After SSF by G. lucidum, the digesting and absorbing ratio of cornmeal was strikingly increased and some active substances originated from G. lucidum remained in the fermented product. This implied that cornmeal could be processed into many kinds of special functional foods by SSF of G. lucidum.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/j.1365-2672.2005.02672.x</identifier><identifier>PMID: 16162243</identifier><identifier>CODEN: JAMIFK</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>alpha-Amylases - metabolism ; amylase ; Biological and medical sciences ; Biomass ; cornmeal ; Culture Media ; Disaccharides - administration & dosage ; Disaccharides - metabolism ; Ergosterol - metabolism ; Fermentation - physiology ; Fundamental and applied biological sciences. Psychology ; Ganoderma lucidum ; Microbiology ; Monosaccharides - administration & dosage ; Monosaccharides - metabolism ; mycelial biomass ; Mycelium - metabolism ; Nitrogen - administration & dosage ; Nitrogen - metabolism ; Nutritive Value ; Reishi - metabolism ; solid‐state fermentation ; starch ; Starch - metabolism ; Zea mays - metabolism</subject><ispartof>Journal of applied microbiology, 2005-01, Vol.99 (4), p.910-915</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright Blackwell Publishing 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4552-ade843a5d62c9297d3c3215d1136a02eeca29f97a6e8cd3525442745b36478983</citedby><cites>FETCH-LOGICAL-c4552-ade843a5d62c9297d3c3215d1136a02eeca29f97a6e8cd3525442745b36478983</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2672.2005.02672.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2672.2005.02672.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17105255$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16162243$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Han, J.R.</creatorcontrib><creatorcontrib>An, C.H.</creatorcontrib><creatorcontrib>Yuan, J.M.</creatorcontrib><title>Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims: The objective of this research was to study the ability of the basidiomycete Ganoderma lucidum to degrade starch and upgrade nutritional value of cornmeal during solid‐state fermentation (SSF).
Methods and Results: On the basal medium that consisted of cornmeal and salt solution, α‐amylase activity of G. lucidum reached its maximum value of 267 U g−1 of culture on day 20 after inoculation. Prolongation of fermentation time from 10 to 25 days increased significantly the degradation rate of starch and ergosterol yield (a kind of physiologically active substances of G. lucidum, also as an indicator of mycelial biomass) (P < 0·01). Supplementation of glucose, sucrose or maltose to the basal medium also caused a significant increase in either the degradation rate of starch or the ergosterol yield as compared with control (P < 0·01). Among five kinds of nitrogen sources supplemented, yeast extract, casamino acid and peptone were more effective than (NH4)2SO4 and NH4NO3, and yeast extract gave the highest degradation rate of starch and ergosterol yield, followed by peptone. Through orthogonal experiments, the theoretical optimum culture medium for SSF of this fungus was the following: 100 g cornmeal, ground to 30‐mesh powder, moistened with 67 ml of nutrient salt solution supplemented with 3 g yeast extract and 7·5 g glucose per litre.
Conclusions: Under the optimum culture condition, the degradation rate of starch reached its maximum values of 70·4%; the starch content of the fermented product decreased from 64·5 to 25·3%, while the reducing sugar content increased from 4·2 to 20·6%. SSF also produced a significant increase (P < 0·01) from 11·0 to 16·5% in protein content.
Significance and Impact of the Study: After SSF by G. lucidum, the digesting and absorbing ratio of cornmeal was strikingly increased and some active substances originated from G. lucidum remained in the fermented product. This implied that cornmeal could be processed into many kinds of special functional foods by SSF of G. lucidum.</description><subject>alpha-Amylases - metabolism</subject><subject>amylase</subject><subject>Biological and medical sciences</subject><subject>Biomass</subject><subject>cornmeal</subject><subject>Culture Media</subject><subject>Disaccharides - administration & dosage</subject><subject>Disaccharides - metabolism</subject><subject>Ergosterol - metabolism</subject><subject>Fermentation - physiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ganoderma lucidum</subject><subject>Microbiology</subject><subject>Monosaccharides - administration & dosage</subject><subject>Monosaccharides - metabolism</subject><subject>mycelial biomass</subject><subject>Mycelium - metabolism</subject><subject>Nitrogen - administration & dosage</subject><subject>Nitrogen - metabolism</subject><subject>Nutritive Value</subject><subject>Reishi - metabolism</subject><subject>solid‐state fermentation</subject><subject>starch</subject><subject>Starch - metabolism</subject><subject>Zea mays - metabolism</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1u1DAUhSMEoj_wCshCgl0G_8R2smBRVVBARSyAtXXHvul4lMSDnbSdHYs-AM_Ik-DMDFRiA974yP7use89RUEYXbC8Xq0XTChZcqX5glMqF3Qnbx8Ux38uHu50VUqq-VFxktKaUiaoVI-LI6aY4rwSx8Xd59B59_P7jzTCiKTF2OOQpQ8DCS2xIQ49Qkdu_Lgi4wrJEpJ3PvRbi5m_gCG4XAOkm6x3U0_aEInDqwjOD1cku0a7IjA4Mm1-Hw7TGP38Qva9hm7CJ8WjFrqETw_7afH17Zsv5-_Ky08X78_PLktbSclLcFhXAqRT3Da80U5YwZl0LPcJlCNa4E3baFBYWyckl1XFdSWXeQy6bmpxWrzc-25i-DZhGk3vk8WugwHDlIyqZUO10v8EmVZVTQXL4PO_wHWYYm4sGS54UwnGVIbqPWRjSCliazbR9xC3hlEz52nWZo7NzLGZOU-zy9Pc5tJnB_9p2aO7LzwEmIEXBwCSha6NMFif7jnNaJ6DzNzrPXfjO9z-9wfMh7OPsxK_AHAEvVg</recordid><startdate>20050101</startdate><enddate>20050101</enddate><creator>Han, J.R.</creator><creator>An, C.H.</creator><creator>Yuan, J.M.</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20050101</creationdate><title>Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value</title><author>Han, J.R. ; An, C.H. ; Yuan, J.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4552-ade843a5d62c9297d3c3215d1136a02eeca29f97a6e8cd3525442745b36478983</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>alpha-Amylases - metabolism</topic><topic>amylase</topic><topic>Biological and medical sciences</topic><topic>Biomass</topic><topic>cornmeal</topic><topic>Culture Media</topic><topic>Disaccharides - administration & dosage</topic><topic>Disaccharides - metabolism</topic><topic>Ergosterol - metabolism</topic><topic>Fermentation - physiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ganoderma lucidum</topic><topic>Microbiology</topic><topic>Monosaccharides - administration & dosage</topic><topic>Monosaccharides - metabolism</topic><topic>mycelial biomass</topic><topic>Mycelium - metabolism</topic><topic>Nitrogen - administration & dosage</topic><topic>Nitrogen - metabolism</topic><topic>Nutritive Value</topic><topic>Reishi - metabolism</topic><topic>solid‐state fermentation</topic><topic>starch</topic><topic>Starch - metabolism</topic><topic>Zea mays - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Han, J.R.</creatorcontrib><creatorcontrib>An, C.H.</creatorcontrib><creatorcontrib>Yuan, J.M.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Han, J.R.</au><au>An, C.H.</au><au>Yuan, J.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2005-01-01</date><risdate>2005</risdate><volume>99</volume><issue>4</issue><spage>910</spage><epage>915</epage><pages>910-915</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><coden>JAMIFK</coden><abstract>Aims: The objective of this research was to study the ability of the basidiomycete Ganoderma lucidum to degrade starch and upgrade nutritional value of cornmeal during solid‐state fermentation (SSF).
Methods and Results: On the basal medium that consisted of cornmeal and salt solution, α‐amylase activity of G. lucidum reached its maximum value of 267 U g−1 of culture on day 20 after inoculation. Prolongation of fermentation time from 10 to 25 days increased significantly the degradation rate of starch and ergosterol yield (a kind of physiologically active substances of G. lucidum, also as an indicator of mycelial biomass) (P < 0·01). Supplementation of glucose, sucrose or maltose to the basal medium also caused a significant increase in either the degradation rate of starch or the ergosterol yield as compared with control (P < 0·01). Among five kinds of nitrogen sources supplemented, yeast extract, casamino acid and peptone were more effective than (NH4)2SO4 and NH4NO3, and yeast extract gave the highest degradation rate of starch and ergosterol yield, followed by peptone. Through orthogonal experiments, the theoretical optimum culture medium for SSF of this fungus was the following: 100 g cornmeal, ground to 30‐mesh powder, moistened with 67 ml of nutrient salt solution supplemented with 3 g yeast extract and 7·5 g glucose per litre.
Conclusions: Under the optimum culture condition, the degradation rate of starch reached its maximum values of 70·4%; the starch content of the fermented product decreased from 64·5 to 25·3%, while the reducing sugar content increased from 4·2 to 20·6%. SSF also produced a significant increase (P < 0·01) from 11·0 to 16·5% in protein content.
Significance and Impact of the Study: After SSF by G. lucidum, the digesting and absorbing ratio of cornmeal was strikingly increased and some active substances originated from G. lucidum remained in the fermented product. This implied that cornmeal could be processed into many kinds of special functional foods by SSF of G. lucidum.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>16162243</pmid><doi>10.1111/j.1365-2672.2005.02672.x</doi><tpages>6</tpages></addata></record> |
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| subjects | alpha-Amylases - metabolism amylase Biological and medical sciences Biomass cornmeal Culture Media Disaccharides - administration & dosage Disaccharides - metabolism Ergosterol - metabolism Fermentation - physiology Fundamental and applied biological sciences. Psychology Ganoderma lucidum Microbiology Monosaccharides - administration & dosage Monosaccharides - metabolism mycelial biomass Mycelium - metabolism Nitrogen - administration & dosage Nitrogen - metabolism Nutritive Value Reishi - metabolism solid‐state fermentation starch Starch - metabolism Zea mays - metabolism |
| title | Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value |
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