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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.13 No.1 pp.50-55
DOI : https://doi.org/10.14480/JM.2015.13.1.50

수용성 -glucan을 함유한 꽃송이버섯 발효액의 제조

조한교1, 최문희2, 신현재1,2*
1조선대학교 대학원 화학공학과,
2조선대학교 대학원 화학공학과 향장공학

Preparation of fermentation broth of Sparassis latifolia containing soluble -glucan using four Lactobacillus species

Hyun-Jae Shin1,2*, Han-gyo Jo1, Moon-Hee Choi2
1Department of Chemical Engineering, Graduate School of Engineering, Chosun University, 309, Pilmun-daero, Dong-gu, Gwangju 501-759, Republic of Korea
2Major in Cosmetic Engineering, Department of Chemical Engineering, Graduate School of Engineering, Chosun University, 309, Pilmun-daero, Dong-gu, Gwangju 501-759, Republic of Korea

Abstract

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of β-glucan. In the present study, fermentation broths containing soluble β-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at 37oC in an anaerobic incubator for five days. It showed that the β-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

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