Comparison of the Controlled Atmosphere Treatment for Submerged and Solid-State Fermentation of Inonotus obliquus

In this study, a controlled atmosphere (CA) treatment was used in the submerged (SM) and solid-state (SS) fermentation of to determine the optimal conditions. The goal was to accelerate the artificial fermentation to obtain as an ingredient for dietary supplements. The results indicated that when CA...

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Bibliographic Details
Published in:Foods 2024-07, Vol.13 (14), p.2275
Main Authors: Chen, Hsin-Jung, Chen, Yuh-Shuen, Lin, Kuo-Min, Tsai, Shuo-Wen, Liao, Mei-Jine, Yeh, Chia-Sheng, Liu, Shih-Lun
Format: Article
Language:English
Subjects:
Amino acids
Analysis
Atmosphere
Betulinic acid
Biological activity
controlled atmosphere treatment
Dietary supplements
Fermentation
Fruit bodies
Fungi
Glucose
Inonotus obliquus
PCA
Phenols
Polysaccharides
Scavenging
Solid state
Solid state fermentation
submerged fermentation
Sulfuric acid
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Summary:In this study, a controlled atmosphere (CA) treatment was used in the submerged (SM) and solid-state (SS) fermentation of to determine the optimal conditions. The goal was to accelerate the artificial fermentation to obtain as an ingredient for dietary supplements. The results indicated that when CA treatment was used, the SM and SS fermentation of yielded polysaccharide and betulinic acid contents 2-2.5 times higher than those obtained when such treatment was not used. The two fermentation methods yielded similar outcomes in terms of DPPH scavenging ability, bioactivity, and antioxidant activity. Although SS fermentation yielded highly bioactive fruiting bodies when the period of fermentation was extended to 60 days, the mycelia produced by SM reached a similar bioactivity quality with only 30 days of fermentation. It was indicated that SM fermentation is more economically feasible than SS fermentation in the production of .
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13142275