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

Journal of Applied Microbiology

Volumn 99, Issue 4, 2005, Pages 910-915

  Han, Jian Rong ^a   An, C H ^a   Yuan, J M ^a  

^a SHANXI UNIVERSITY   (China)

Author keywords

Amylase; Cornmeal; Ganoderma lucidum; Mycelial biomass; Solid state fermentation; Starch

Indexed keywords

ALCOHOLS; AMYLASES; BIODEGRADATION; DEGRADATION; FERMENTATION; GLUCOSE; NITROGEN COMPOUNDS; YEAST;

ACTIVE SUBSTANCE; BASAL MEDIUM; CORNMEAL; DEGRADATION RATE; GANODERMA LUCIDUM; MYCELIAL BIOMASS; NUTRITIONAL VALUE; SALT SOLUTION; SOLID-STATE FERMENTATION; YEAST EXTRACTS;

STARCH;

AMMONIUM NITRATE; AMMONIUM SULFATE; AMYLASE; CASAMINO ACID; ERGOSTEROL; GLUCOSE; MALTOSE; NITROGEN; PEPTONE; SODIUM CHLORIDE; STARCH; SUCROSE;

FERMENTATION;

ARTICLE; BASIDIOMYCETES; CONTROLLED STUDY; CULTURE MEDIUM; DEGRADATION; ENZYME ACTIVITY; FUNGAL BIOMASS; FUNGUS CULTURE; GANODERMA LUCIDUM; INOCULATION; MYCELIUM; NONHUMAN; NUTRITIONAL VALUE; SOLID STATE FERMENTATION; SUPPLEMENTATION; THEORETICAL STUDY; YEAST;

FUNGI; GANODERMA LUCIDUM;

EID: 25844469068     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02672.x     Document Type: Article

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