Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus - Journal of Food Science and Technology

Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus - Journal of Food Science and Technology

Song, Tingting;Zhang, Zuofa;Jin, Qunli;Feng, Weilin;Shen, Yingyue;Fan, Lijun;Cai, Weiming;Song, Tingting;Zhang, Zuofa;Jin, Qunli;Feng, Weilin;Shen, Yingyue;Fan, Lijun;Cai, Weiming;
Journal of food science and technology 2020 Vol. 58 pp. 4091-4101
126
tingting2020journalnutrient

Abstract

Sanghuangporus sanghuang (SS) is a rare medicinal polypore fungus that grows solely on Morus trees. In this study, seven grains (oats, barley, millet, rice, buckwheat, corn, and coix seed) were used as solid substrates for SS fermentation and characterized in their nutrition, functional composition, and antioxidant activities. After fermentation, the nutrient compositions of crude protein (F1,41 = 111.1, P 

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doi:10.1007/s13197-020-04868-7
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