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http://dx.doi.org/10.14480/JM.2017.15.4.229

Changes of chemical compositions of cereals by Phellinus linteus mycelial cultivation  

Jin, Seong-Woo (Jangheung Research Institute for Mushroom Industry)
Im, Seung-Bin (Jangheung Research Institute for Mushroom Industry)
Kim, Kyung-Je (Jangheung Research Institute for Mushroom Industry)
Yun, Kyeong-Won (Department of Oriental Medicine Resources, Sunchon Nat'l University)
Jeong, Sang-Wook (Jangheung Research Institute for Mushroom Industry)
Koh, Young-Woo (Jangheung Research Institute for Mushroom Industry)
Je, Hae-Shin (Jangheung Research Institute for Mushroom Industry)
Cho, In-Kyung (Department of Food and Nutrition, Nambu University)
Jang, Ji Yeon (Korea Institute of Industrial Technology)
Seo, Kyoung-Sun (Jangheung Research Institute for Mushroom Industry)
Publication Information
Journal of Mushroom / v.15, no.4, 2017 , pp. 229-236 More about this Journal
Abstract
This study was carried out to investigate the physicochemical characteristics of cultivated cereals by Phellinus linteus mycelium. Also, we investigated the content of free sugar, organic acid, free amino acid, mineral and fatty acid of cultivated cereals by P. linteus mycelium. The major free sugars were determined the glucose, maltose, and fucose by HPLC. The content of total free sugars was the highest in cultivated red rice by P. linteus mycelium at $36^{\circ}C$. The content of fucose was the highest in cultivated red rice by P. linteus mycelium at all cultivation temperatures. The organic acids were identified oxalic acid, malic acid, citric acid, and succinic acid, as in the case of free sugar, higher contents of organic acids were observed in the cultivated cereals by P. linteus mycelium than control. There was no significant difference in the mineral content between the control and cultivated cereals by P. linteus mycelium. Sixteen kind of free amino acid were detected in cultivated cereals by P. linteus mycelium. And the content of total free amino acids were higher in the cultivated cereals by P. linteus mycelium than the control. And essential amino acids showed significantly differences between control and cultivated cereals by P. linteus mycelium. Fatty acids were detected with seven kinds of fatty acids, and the major fatty acid was determined the linoleic acid by GC-MS. The content of linoleic acid was higher in the cultivated cereals by P. linteus mycelium than the control.
Keywords
Amino acids; fatty acids; Free sugars; minerals; Organic acids; Phellinus linteus;
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