Article ID Journal Published Year Pages File Type
10541073 Food Chemistry 2012 12 Pages PDF
Abstract
► Fructose and aspartic acid enhanced ESH production in submerged fermentation of Shiitake mycelia. ► Supplementation of 2 mM methionine yielded a significantly higher amount of ESH. ► Application of ESH from Shiitake mycelia to a meat model confirmed its role as an antioxidant.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound
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