Straightforward bacterial-fungal fermentation between Lactobacillus plantarum and Pleurotus eryngii for synergistic improvement of bioactivity

Title
Straightforward bacterial-fungal fermentation between Lactobacillus plantarum and Pleurotus eryngii for synergistic improvement of bioactivity
Author(s)
한기동김동엽고유혁정현채[정현채]
Keywords
BETA-GLUCAN; CELLS
Issue Date
201504
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.2, pp.607 - 610
Abstract
Synergistic fermentation between bacteria and fungi has great potential in many industrial fields. Here, we investigated how bacterial-fungal fermentation can promote the bioactivity of edible-fungus. The submerged Lactobacillus plantarum culture actively produced acids incorporated with polysaccharides from beta-glucan-rich Pleurotus eryngii as a substrate for fermentation that resulted in a low pH of submerged culture. Fermented P. eryngii with L. plantarum showed enhanced bioactivities, including anti-bacterial, antioxidant, and anti-allergic activities compared to hot water extract of P. eryngii. This result suggests that a synergistic fermentation between bacteria and fungi can apply to functional food making.
URI
http://hdl.handle.net/YU.REPOSITORY/32740http://dx.doi.org/10.1007/s10068-015-0079-y
ISSN
1226-7708
Appears in Collections:
자연자원대학 > 식품공학과 > Articles
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