Solid-state fermentation of cornmeal with the basidiomycete Hericium erinaceum for degrading starch and upgrading nutritional value

International Journal of Food Microbiology

Volumn 80, Issue 1, 2003, Pages 61-66

  Han, Jianrong ^a  

^a SHANXI UNIVERSITY   (China)

Author keywords

Cornmeal; Hericium erinaceum; Protein; Solid state fermentation; Starch

Indexed keywords

AMYLASE; EGG PROTEIN; LYSINE; STARCH; TRYPTOPHAN;

ARTICLE; BASIDIOMYCETES; CEREAL; CHICKEN; CONTROLLED STUDY; CORN; DEGRADATION; DIET SUPPLEMENTATION; ENZYME ACTIVITY; HERICIUM ERINACEUM; INOCULATION; MEAT; MILK; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN QUALITY; SOLID STATE FERMENTATION; SOYBEAN; TEMPERATURE;

ALPHA-AMYLASE; BASIDIOMYCOTA; FERMENTATION; FOOD MICROBIOLOGY; KINETICS; NUTRITIVE VALUE; PROTEINS; STARCH;

GALLUS GALLUS; GLYCINE MAX; HERICIUM; HERICIUM ERINACEUM;

EID: 0037437442     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00122-8     Document Type: Article

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