Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1856-1867

  Shi, Min ^a   Yang, Yingnan ^a   Guan, Di ^a   Wang, Yuepeng ^a   Zhang, Zhenya ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Ganoderma lucidum; Immunomodulatory activity; Polysaccharide; Response surface methodology; Solid state fermentation; Soybean curd residue

Indexed keywords

GANODERMA LUCIDUM; IMMUNOMODULATORY ACTIVITIES; RESPONSE SURFACE METHODOLOGY; SOLID-STATE FERMENTATION; SOYBEAN CURD RESIDUE;

AMINO ACIDS; NITRIC OXIDE; OPTIMIZATION; POLYSACCHARIDES; SUBSTRATES; SURFACE PROPERTIES;

FERMENTATION;

GANODERMA LUCIDUM; GLYCINE MAX;

EID: 84879310414     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0857-y     Document Type: Article

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