Production of Brown Rice Ganoderma Mycelium Food through Fermentation with Ganoderma

Abstract

Abstract: Brown rice fermented by Ganoderma lucidum (BRFG) was prepared through solid-state fermentation using Ganoderma lucidum mycelium as the fermentation strain. The fermentation processes were optimized through single-factor experiments and orthogonal tests, and the nutritional components and physicochemical properties of BRFG were analyzed. Additionally, an instant rice porridge product derived from BRFG was developed. The results indicated that the optimal preparation process for BRFG involved a material-to-liquid ratio of 1:0.9（g:mL）, an initial pH of 7.0, an inoculum amount of five inoculum blocks, and a fermentation duration of 10 days after the mycelium fully covers the culture medium. Under these conditions, the crude fiber content of BRFG was 1.05%, while the non-starch polysaccharide (NSP) content was 9.34%. Compared to unfermented brown rice, the protein content of BRFG increased by 28.07%, while the fat content decreased by 12.00%. Soluble dietary fiber (SDF) increased by 32.92%, whereas insoluble dietary fiber (IDF) decreased by 7.99%, with no significant change in carbohydrate content and total dietary fiber (TDF). The surface of the BRFG exhibited increased wrinkling, numerous small pores, and deformation along with a reduction of starch granules. Furthermore, BRFG demonstrated significant improvements in water-holding capacity, oil-holding capacity, and swelling ability, along with enhanced cholesterol adsorption capacity in simulated human gastric and intestinal conditions. Moreover, BRFG exhibited significant increases (P < 0.05) in the scavenging rates of DPPH radicals, hydroxyl radicals, and superoxide anion radicals, as well as overall antioxidant activity. Using BRFG flour as the primary ingredient, a palatable instant rice porridge was developed. This study demonstrates that BRFG possesses improved nutritional quality and functional characteristics, providing substantial support for its industrial production and diverse applications. It plays an important role in guiding the development of new functional nutritional foods.

Key words: Process optimization, nutrition, physicochemical properties, free radicals, instant rice porridge

CLC Number:

TS21

References

[1] 国家统计局.国家数据库. http://data.stats.gov.cn/.[J].国家数据库, -, -(-):---
[2]尚加英, 郑学玲, 赵波, 等.谷物非淀粉多糖特性、制备及分析方法研究进展[J].食品与发酵工业, 2020, 46(20):259-267
[3] 张竞一, 洪滨, 张珊, 等.发酵对糙米营养品质影响及其在米制产品中的应用研究进展[J/OL]. 食品科学, 1-15[2024-10-17]. http://kns.cnki.net/kcms/detail/11.2206.TS.20240625.1818.006.html.[J].食品科学, 2024, -(-):1-15
[4]ILOWEFAH M, CHINMA C, BAKAR J, et al.Fermented brown rice flour as functional food ingredient[J].Foods, 2014, 3(1):149-159
[5]沈汪洋.全麦粉加工及其应用研究进展[J].粮食与油脂, 2024, 37(7):1-4
[6]WANG L, LI J Q, ZHANG J, et al.Traditional uses,chemical components and pharmacological activities of the genus Ganoderma PKarst.: a review[J].RSC Advances, 2020, 10(69):42084-42097
[7] C?R A D, KNEZ ?, KNEZ M M.Antioxidant, antibacterial, antitumor, antifungal, antiviral, anti-inflammatory, and nevro-protective activity of Ganoderma lucidum: An overview[J]. Frontiers in Pharmacology, 2022, 13: 934982. DOI: 10.3389/fphar.2022.934982.[J].Frontiers in Pharmacology, 2022, 13(1):934-982
[8]李莉, 马佳荣, 王玉辉, 等.双向固体发酵应用于中药的研究进展[J].华西药学杂志, 2024, 39(4):483-487
[9]李杨, 王锋, 朱金锦, 等.灵芝全麦菌粮菌种筛选及抗氧化能力评价[J].沈阳农业大学学报, 2022, 53(4):423-431
[10]SUBRAMANIAM S, SABARATNAM V, KUPPUSAMY U R, et al.Solid-substrate fermentation of wheat grains by mycelia of indigenous species of the genus Ganoderma (higher Basidiomycetes) to enhance the antioxidant activities[J].International Journal of Medicinal Mushrooms, 2014, 16(3):259-267
[11]HAN J R, AN C H, YUAN J M Y.Solid-state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value[J].Journal of Applied Microbiology, 2005, 99(4):910-915
[12]雷彤彤, 王丽花, 吴元元, 等.玉米灵芝菌粮营养成分及加工特性变化研究[J].生物技术进展, 2021, 11(3):322-329
[13]YANG L C, FU T J, YANG F C.Biovalorization of soybean residue (okara) via fermentation with Ganoderma lucidum and Lentinus edodes to attain products with high anti-osteoporotic effects[J].Journal of Bioscience and Bioengineering, 2020, 129(4):514-518
[14]游雪娇, 顾振新.百合非淀粉多糖的除蛋白工艺与抗氧化性研究[J].食品工业, 2014, 35(7):15-20
[15]SANGNARK A, NOOMHORM A.Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J].Food Chemistry, 2003, 80(2):221-229
[16]朱玉, 郭利娜, 楚佳希, 等.酶法改性对小米糠膳食纤维体外胆固醇吸附活性的影响[J].食品科学, 2015, 36(19):211-216
[17]顾丹丹, 侯静宇, 张金秀, 等.两种方法制备的蛹虫草多糖特性及体外生物活性对比分析[J].食品工业科技, 2023, 44(18):76-83
[18]肖愈.蛹虫草SN-18固态发酵鹰嘴豆对其理化特性和功能活性的影响[D]. 南京: 南京农业大学, 2018.
[19]侯小珊, 汤颖秀, 马海乐, 等.产高温蛋白酶菌株的筛选及在固态发酵菜籽粕中的初步应用[J].粮食与油脂, 2020, 33(12):80-84
[20]韦娇君, 王灿琴, 胡秀月, 等.广西野生灵芝生物学特性及遗传多样性分析[J].南方农业学报, 2023, 54(3):928-937
[21] 王宏勋, 周帅, 张晓昱.灵芝发酵玉米皮渣获取膳食纤维工艺研究[J]. 食品与发酵工业, 2007, (6): 72-75. DOI:10.3321/j.issn:0253-990X.2007.06.019.[J].食品与发酵工业, 2007, -(6):72-75
[22]郑选东, 许姗姗, 刘江文, 等.冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析[J].食品工业科技, 2024, 45(16):220-230
[23]裴斐, 杜逸飞, 孙磊, 等.固态发酵对麸皮抗氧化特性及全麦面包感官品质的提升作用[J].食品科学, 2022, 43(6):212-220
[24]黄芮, 李力, 马森, 等.麦麸膳食纤维混菌固态发酵的条件优化及特性分析[J].河南工业大学学报自然科学版, 2024, 45(1):81-89
[25]周州, 宋怡, 罗舒, 等.继代培养对灵芝胞外酶活力及品质的影响[J].食品与生物技术学报, 2023, 42(8):68-76
[26]王磊鑫, 吴娜娜, 吕莹果, 等.挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析[J].食品科学, 2022, 43(16):107-113
[27]韩明月, 李俐, 郝利民, 等.种食用菌水提物生物活性的比较[J].食品科学, 2023, 44(3):146-154
[28]Liu Z G, Li L, Ma S B, et al.High-Dietary fiber intake alleviates antenatal obesity-induced postpartum depression: roles of gut microbiota and microbial metabolite short-chain fatty acid involved[J].Journal of Agricultural and Food Chemistry, 2020, 68(47):13697-13710
[29]倪香艳, 钟葵, 佟立涛, 等.糙米体外消化过程中酚类物质含量及抗氧化活性[J].食品科学, 2018, 39(16):105-111