FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 178-181.doi: 10.7506/spkx1002-6630-201023041
• Bioengineering • Previous Articles Next Articles
JIANG Sheng-yan,WANG Yao-qiong,ZHAO Liang-zhong*
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Abstract:
The activated mycelial suspension of Cordyceps sinensis (Berk.) Sacc. was inoculated into selenium-rich soybean and cultured in a shake flask, and total lipid content, acid value, iodine value, free amino acid composition, selenium content in fermentation broth at different time points during fermentation were measured. The 48 h fermentation broth showed no obvious difference in total lipid content but 2.8-, 1.2-, 5.3-, 2.9-, 6.8-fold and 5.6-fold increases in acid value, iodine value, linolenic acid, linoleic acid,oleic acid, and arachidonic acid, respectively, as compared to the control (unfermented). Similarly, no obvious change in total lipid content was observed during prolonged fermentation. Selenium content in fermentation broth was kept basically unchanged over the entire fermentation period of 96 hours.
Key words: Cordyceps sinensis (Berk.)Sacc., fermentation, selenium-rich soybean, lipids, selenium
CLC Number:
TS201.3
JIANG Sheng-yan,WANG Yao-qiong,ZHAO Liang-zhong*. Effect of Liquid-state Fermentation with Cordyceps sinensis (Berk.) Sacc. on the Contents of Lipids and Selenium in Selenium-rich Soybean[J]. FOOD SCIENCE, 2010, 31(23): 178-181.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201023041
https://www.spkx.net.cn/EN/Y2010/V31/I23/178