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Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)

文献类型： 外文期刊

作者： Weng, Mengting 1 ; Cheng, Jinxiao 2 ; Lei, Tongtong 2 ; Lai, Pufu 4 ; Wang, Hongyu 1 ; Tang, Xuanming 2 ; Zhang, Di 1 ; Pan, Yanfang 2 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Edible Mushroom, Fuzhou 350014, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

3.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China

4.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China

关键词： Wheat; Ganoderma lucidum; Solid-state fermentation; Antioxidant activity; Physicochemical analysis

期刊名称：SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY （ 影响因子：4.6； 五年影响因子：4.3 ）

ISSN： 1386-1425

年卷期： 2025 年 331 卷

页码：

收录情况： SCI

摘要： Whole wheat is nutrient-rich and contains bioactive substances, but its poor processing qualities and rough taste make it less appealing to consumers. Recently, microbial fermentation has been widely used to improve cereal nutrition and processing properties. In this study, the effects of solid-state fermentation (SSF) with Ganoderma lucidum on nutritional quality, bioactive constituents and processing characteristics of wheat (Triticum aestivum L.) were studied. The results showed that the contents of ganoderic acid, ganoderma triterpenes, protein, lysine, methionine, tryptophan, vitamins B1, B3, B6, vitamin D, amylose, and soluble dietary fiber significantly increased, while the amounts of fat, amylopectin and insoluble dietary fiber decreased through determining dynamic changes over a 53-day fermentation. Meanwhile, the total phenolic content and antioxidant capacity of Ganoderma lucidum fermented wheat (LFW, 53 d) were markedly higher than those of unfermented wheat (0 d). LFW also exhibited decreased viscosity, water absorption index (WAI), and swelling power (SP), but increased water solubility index (WSI). SSF increased the storage (G ') and loss (G '') modulus of LFW flour doughs, indicating higher viscoelastic behavior. Thus, this study indicates that SSF can improve the nutritional value, processing characteristics, and adaptability of LFW, and there's great potential in using this process to create new types of mushroom-based food products.

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