Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense

文献类型： 外文期刊

第一作者： Ren, Xiaoqin

作者： Ren, Xiaoqin;Chen, Qiongling;Guo, Helin;Wang, Yu;Ren, Xiaoqin;Chen, Qiongling;Wang, Feng;Guo, Helin;Wang, Yu;Gu, Fengying;Ren, Xiaoqin;Chen, Qiongling;Wang, Feng;Guo, Helin;Wang, Yu;Gu, Fengying;Ren, Xiaoqin;Chen, Qiongling;Guo, Helin;Wang, Yu;Gu, Fengying;Wang, Feng

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关键词： Ganoderma oregonense; Germinated black bean; Solid-state fermentation; Nutrition; Antioxidant activity

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.8； 五年影响因子：7.6 ）

ISSN： 1466-8564

年卷期： 2025 年 100 卷

页码：

收录情况： SCI

摘要： In this study, Ganoderma oregonense was used for the solid-state fermentation of germinated black bean (GBB), and the nutritional composition, antioxidant activities, and structural changes of GBB were determined at different fermentation periods. The results showed that G. oregonense fermentation altered the nutritional composition and enhanced the antioxidant activities of GBB. After fermentation, the content of reducing sugar, crude protein, and vitamin E in GBB increased, while the content of soluble protein decreased. The contents of essential amino acids and branched-chain amino acids increased by 77.72 % and 62.21 %, respectively, on the 17th day of fermentation. The beta-glucosidase activity and alpha-amylase activity increased significantly to 1454.04 U/ g and 23.24 U/g at 17 d of fermentation, respectively, when the substrate decomposition was maximized. The triterpenoids, flavonoids and total phenols increased 1.12, 1.49 and 3 times, respectively, at 31 d of fermentation. This study lays a foundation for the development of germinated black bean-based functional foods based on G. oregonense fermentation.

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