Antioxidant properties of submerged and solid-state fermentation by Antioxidant properties of submerged and solid-state fermentation by Phellinus spp.Antioxidant properties of submerged and solid-state fermentation by Phellinus spp.

• Main Authors: Liou, Yi-Huei, 劉懿輝
• Other Authors: Chun-Sheng Chang
• Format: Others
• Language: zh-TW
• Published: 102
• Online Access: http://ndltd.ncl.edu.tw/handle/61563282584215825767

碩士 === 南台科技大學 === 生物科技系 === 101 === This thesis is concerned with screening strains and culture conditions for six Phellinus spp form five kinds of submerged fermentation medium and two kinds of solid-state substrate. Taiwan Phellinus (PL04) is the best strains and the NO.4 cuture medium is the most suitable culture medium, the medium composition contains 1% glucose, 1% yeast extracts, MgSO4 0.1%, corn steep liquor 0.3% in mycelium yield 6.60 g/L, the yield of polysaccharide 240.17 mg/L, the EC50 of reducing power, and total antioxidant capacity were 3.87 and 1.97 mg/mL, respectivity. Solid-fermented oat and solid-fermented adlay with chelating ability on ferrous ion, total antioxidant capacity, reducing power will increase with culture days. The antioxidant capacity of solid ferment oat is higher than solid ferment adlay. Meanwhile, the antioxidant performance of P. linteus was better than P. igniarius. Solid-fermented oat of PL00 after culture 50-day showed its EC50 of chelating ability on ferrous ion, total antioxidant capacity and reducing power were 3.22, 3.94 and 0.52 mg/mL, respectivity.