원문정보
초록
영어
This study was conducted to prepare healthy vinegars using the mycelia of various mushrooms (Cordyceps militaris, Phellinus baumi, Pleurotus cornucopiae, and Ganoderma lucidum). Analyses of the bioactive components of these vinegars revealed that those prepared using mushroom mycelial cultures on fermented brown rice had increased bioactive component levels compared to those cultured on unfermented brown rice. The highest beta-glucan contents (78.7 mg/g) were found in P. baumi cultures and 0.34mg/g of cordycepin was detected in C. militaris cultures. Regarding the chemical properties of these mushroom mycelia vinegars (MMVs), those prepared using C. militaris and P. cornucopiae cultures showed higher acidity and reduced sugar content. Sensory assessments of C. militaris and P. cornucopiae MMVs yielded scores of 7.3 and 6.6, respectively. Analyses of bioactive components revealed that C. militaris MMV contained high levels of polyphenols and 786 mg/L of cordycepin. P. cornucopiae MMV contained the highest amount of beta-glucan (20.9 mg/g).
목차
서 론
재료 및 방법
현미배지 제조 및 버섯균사체 배양
버섯 균사체 배양물의 분석
버섯 균사체 배양 현미 식초의 제조
식초의 품질특성 및 기능성분 분석
통계 분석
결과 및 고찰
적 요
REFERENCES