کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403957 | 1330898 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study we investigated the production of vinegar using a Hericium erinaceus fermentation. After 9 days of alcoholic fermentation, the alcohol contents reached 16% with all concentrations (1.25%, 2.5% and 5.0%) of H. erinaceus powder investigated, whereas the sugar content decreased from 25 °Brix to 14 °Brix. Also, the broth pH decreased from 4 to 3.7 and the acidity increased from 0% to 0.3%. According to the sensory evaluation, the mushroom wine produced with 5.0% H. erinaceus powder was preferred by the panel, which was then chosen for subsequent acetic acid fermentation. During the acetic acid fermentation, there was little change in pH, even though the acidity increased from 2% to 4.09%. Besides the abundant acetic acid present in the H. erinaceus vinegar, malic acid and succinic acid were also detected after 9-day of fermentation. Moreover, the H. erinaceus vinegar showed antioxidant activity comparable to other vinegar products when assayed by DPPH and ABTS.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 55, Issue 1, January 2014, Pages 323-328
Journal: LWT - Food Science and Technology - Volume 55, Issue 1, January 2014, Pages 323-328
نویسندگان
Tong Li, Y. Martin Lo, BoKyung Moon,