Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality

International Journal of Medicinal Mushrooms

Volumn 14, Issue 1, 2012, Pages 85-93

  Chen, Shin Yu ^a   Ho, Kung Jui ^a   Liang, Chih Hung ^b   Tsai, Ching Hsuan ^a   Huang, Ling Yi ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

Ergothioneine; Medicinal mushrooms; Pleurotus eryngii; Solid state fermentation; Taste quality

Indexed keywords

AMINO ACID; ERGOSTEROL; FUNGAL EXTRACT; GLUTAMATE SODIUM; NUCLEOTIDE; PLEUROTUS ERYNGII EXTRACT; POLYOL; SUGAR; THIONEINE; UNCLASSIFIED DRUG;

ARTICLE; BIOMASS; BUCKWHEAT; CONTENT ANALYSIS; FERMENTED PRODUCT; FUNGUS CULTURE; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MYCELIAL GROWTH; NONHUMAN; PLEUROTUS ERYNGII; SOLID STATE FERMENTATION; SPECTROPHOTOMETRY; TASTE; CHEMISTRY; FERMENTATION; FUNCTIONAL FOOD; HUMAN; PHYSIOLOGY; PLEUROTUS; STANDARD;

BASIDIOMYCOTA; PLEUROTUS; PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS;

ERGOTHIONEINE; FERMENTATION; FUNCTIONAL FOOD; HUMANS; PLEUROTUS; TASTE;

EID: 84859505435     PISSN: 15219437     EISSN: 19404344     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v14.i1.90     Document Type: Article

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