Abstract:

Blueberry pomace was fermented in solid medium by Lentinus edodes (Berk.) sing, Pleurotus ostreatus and
Flammulina velutipes to obtain new natural antioxidants, and the antioxidant activity of the resulting metabolites at
different fermentation times was analyzed. Results showed that fermentation time could affect the contents of total phenols,
flavonoids, proteins and anthocyanins in fermented products significantly (P < 0.05). The antioxidant activity of all three
fungal fermented products was significantly associated with the contents of total phenols, flavonoids and proteins (P < 0.05).
Higher antioxidant activity was obtained by fermentation with Lentinus edodes (Berk.) sing, and the scavenging rates of
DPPH free radical, hydroxyl and superoxide anion radicals by the fermented product were 71.77%, 65.23% and 54.77%,
respectively. The anti-lipid peroxidation activity was 89.63% after 10 days solid-state fermentation.

Key words: edible fungi, solid-state fermentation, blueberry, antioxidant activity