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Foods. 2019 Nov 19;8(11). pii: E590. doi: 10.3390/foods8110590.

Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities.

Xu L1,2, Wang F1,2, Zhang Z1,3, Terry N4.

Author information

1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
2
Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
3
Institute of Agro-production Processing Engineering, Jiangsu University, Zhenjiang 212013, China.
4
Department of Plant and Microbial Biology, University of California, Berkeley, CA 94720, USA.

Abstract

Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps militaris and the antioxidant activities of fermented rice by solid-state fermentation. The media components and culture condition were optimized by orthogonal design and mono-factor tests using rice as the raw material. The optimal media consisted of (g/L): rice (50), fructose (7), glycerin (7), peptone (1), MgCl2 (0.11), VB1 (0.05), VB2 (0.05), CaCl2 (1.5), corn bran (6), and a water-materials ratio of 100%. The fermentation condition was as follows: inoculum volume of 5.5% (v/w), rice weight of 50 g in one bowl with a diameter of 120 mm and a depth of 90 mm, incubation temperature of 26 °C, and incubation time of seven days. Under the optimized condition, the maximal C. militaris polysaccharide content and free radical scavenging ratio were 68.3 mg/g dry substrate and 98.9%, respectively. This study provides a new strategy for the production of healthy food from traditional food.

KEYWORDS:

Cordyceps militaris; antioxidant activities; free radical; polysaccharide; solid-state fermentation

PMID:
31752388
DOI:
10.3390/foods8110590
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