Microbiological and Physicochemical Analysis of Pumpkin Juice Fermentation by the Basidiomycetous Fungus Ganoderma lucidum

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages C241-C251

  Zhao, Jing ^a,b,c   Liu, Wei ^a,b,c   Chen, Dong ^a,b,c   Zhou, Chunli ^a,b,c   Song, Yi ^a,b,c   Zhang, Yuyu ^a,b,c   Ni, Yuanying ^a,b,c   Li, Quanhong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Carbohydrates; Free amino acid; Ganoderma lucidum; Growth curve; Pumpkin juice; Volatile compounds

Indexed keywords

FUNGI; GANODERMA LUCIDUM;

AMINO ACID; CARBOHYDRATE; POLYSACCHARIDE; VOLATILE ORGANIC COMPOUND;

BIOMASS; BIOREACTOR; CHEMISTRY; COLOR; FERMENTATION; FOOD; GANODERMA LUCIDUM; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; MYCELIUM; PH; SOLID PHASE MICROEXTRACTION; SQUASH; TIME; VISCOSITY;

AMINO ACIDS; BIOMASS; BIOREACTORS; CARBOHYDRATES; COLOR; CUCURBITA; FERMENTATION; FOOD; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; MYCELIUM; POLYSACCHARIDES; REISHI; SOLID PHASE MICROEXTRACTION; TIME FACTORS; VISCOSITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84922934175     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12741     Document Type: Article

References (53)

1. Abraham BG, Berger RG. 1994. Higher fungi for generating aroma components through novel biotechnologies. J Agr Food Chem 42:2344-48.
2. Adams GG, Imran S, Wang S, Mohammad A, Kok S, Gray DA, Channell GA, Morris GA, Harding SE. 2011. The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines. Food Res Int 44(4):862-67.
3. Altay F, Karbancioglu-Guler F, Daskaya-Dikmen C, Heperkan D. 2013. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 167(1):44-56.
4. Asgher M, Bashir F, Iqbal HMN. 2014. A comprehensive ligninolytic pre-treatment approach from lignocellulose green biotechnology to produce bio-ethanol. Chem Eng Res Des. 90(8):1571-1578.
5. Ce'line LT, Montel MC. 2003. Effects of environmental factors on leucine catabolism by Carnobacterium piscicola. Int J Food Microbiol 81:177-84.
6. Chen Y, Xie M, Zhang H, Wang Y, Nie S, Li C. 2012. Quantification of total polysaccharides and triterpenoids in Ganoderma lucidum and Ganoderma atrum by near infrared spectroscopy and chemometrics. Food Chem 135(1):268-75.
7. Çinar I. 2004. Carotenoid pigment loss of freeze-dried plant samples under different storage conditions. LWT - Food Sci Technol 37(3):363-67.
8. Darmani Kuhi H, Kebreab E, Lopez S, France J. 2003. An evaluation of different growth functions for describing the profile of live weight with time (age) in meat and egg strains of chicken. Poulty Sci 82:1536-43.
9. Di Cagno R, Surico RF, Minervini G, De Angelis M, Rizzello CG, Gobbetti M.2009a. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. Int J Food Microbiol 130(2):108-16.
10. Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L, Gobbetti M. 2009b. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int J Food Microbiol 128(3):473-83.
11. Di Cagno R, Coda R, De Angelis M, Gobbetti M. 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 33(1):1-10.
12. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28:360-56.
13. Dudareva N, Murfitt LM, Mann CJ, Gorenstein N, Kolosova N, Kish CM, Bonham C, Karl W. 2000. Developmental regulation of methyl benzoate biosynthesis and emission in snapdragon flowers. Plant Cell 12:949-61.
14. Fang Q, Zhong J. 2002b. Submerged fermentation of higher fungus Ganoderma lucidum for production of valuable bioactive metabolites-ganodericacid and polysaccharide. Biochem Eng J 10:61-5.
15. Fu C, Shi H, Li Q. 2006. A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods Hum Nutr 61(2):73-80.
16. Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP. 2001. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int J Food Microbiol 64:261-75.
17. Gliemmo MF, Latorre ME, Gerschenson LN, Campos CA. 2009. Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: effect of pH, potassium sorbate, ascorbic acid and packaging material. LWT - Food Sci Technol 42(1):196-201.
18. Gonçalves EM, Pinheiro J, Abreu M, Brandão TRS, Silva CLM. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J Food Eng 81(4):693-701.
19. Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP. 2007. Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. Int Dairy J 17(4):316-27.
20. Jin H, Jin F, Jin JX, Xu J, Tao TT, Liu J, Huang HJ. 2013a. Protective effects of Ganoderma lucidum spore on cadmium hepatotoxicity in mice. Food Chem Toxicol 52:171-5.
21. Jin H, Zhang Y-J, Jiang J-X, Zhu L-Y, Chen P, Li J, Yao HY. 2013b. Studies on the extraction of pumpkin components and their biological effects on blood glucose of diabetic mice. J Food Drug Anal 21(2):184-89.
22. Jones G, Wortberg M, Kreissig SB, Bunch DS, Gee SJ, Hammock BD, Rocke DM. 1994. Extension of the four-parameter logistic model for ELISA to multianalyte analysis. J Immunol Methods 177:1-7.
23. Jordan MJ, Margaria CA, Shaw PE, Goodner KL. 2003. Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. J Agr Food Chem 51:1421-26.
24. Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. 2012. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract 6(1):21-7.
25. Kostalova Z, Hromadkova Z, Ebringerova A. 2013. Structural diversity of pectins isolated from the Styrian oil-pumpkin (Cucurbita pepo var. styriaca) fruit. Carbohydr Polym 93(1):163-71.
26. Kun S, Rezessy-Szabó JM, Nguyen QD, Hoschke Á. 2008. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochem 43(8):816-21.
27. Li Q, Fu C, Rui Y, Hu G, Cai T. 2005. Effects of protein-bound polysaccharide isolated from pumpkin on insulin in diabetic rats. Plant Foods Hum Nutr 60(1):13-16.
28. Ling Q, Wang L, Wei Z, Zhang K. 2009. Production of ganoderic acids by pH controlled Ganoderma lucidum fermentation. China Brewing (in Chinese) 204:117-20.
29. Liu J, Kurashiki K, Fukuta A, Kaneko S, Suimi Y, Shimizu K, Kondo R. 2012. Quantitative determination of the representative triterpenoids in the extracts of Ganoderma lucidum with different growth stages using high-performance liquid chromatography for evaluation of their 5α-reductase inhibitory properties. Food Chem 133(3):1034-38.
30. Mau JL, Lin HC, Chen CC. 2002. Antioxidant properties of several medicinal mushrooms. J Agr Food Chem 50:6072-77.
31. Mdachi SJM, Nkunya MHH, Nyigo VA, Urasa IT. 2004. Amino acid composition of some Tanzanian wild mushrooms. Food Chem 86(2):179-182.
32. Nawirska-Olszanska A, Biesiada A, Sokol-Letowska A, Kucharska AZ. 2014. Characteristics of organic acids in the fruit of different pumpkin species. Food Chem 148:415-9.
33. Noguerol-Pato R, González-Rodríguez RM, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. 2011. Influence of tebuconazole residues on the aroma composition of Mencía red wines. Food Chem 124(4):1525-32.
34. Paterson RR. 2006. Ganoderma-a therapeutic fungal biofactory. Phytochemistry 67(18):1985-2001.
35. Rita R-D, Zanda K, Daina K, Dalija S. 2011. Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration. Procedia Food Sci 1:1709-16.
36. Robinson RW, Decker-Walters DS. 1997. Cucurbit. UK: CAB International. p 226.
37. Ruan W, Popovich DG. 2012. Ganoderma lucidum triterpenoid extract induces apoptosis in human colon carcinoma cells (Caco-2). Biomed Prev Nutr 2(3):203-09.
38. Saltarelli R, Ceccaroli P, Iotti M, Zambonelli A, Buffalini M, Casadei L, Stocchi V. 2009. Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from Central Italy. Food Chem 116(1):143-51.
39. Song Y, Zhang Y, Zhou T, Zhang H, Hu X, Li Q. 2012. A preliminary study of monosaccharide composition and α-glucosidase inhibitory effect of polysaccharides from pumpkin (Cucurbita moschata) fruit. Int J Food Sci Technol 47(2):357-61.
40. Song Y, Yang Y, Zhang Y, Duan L, Zhou C, Ni Y, Liao X, Li Q, Hu X. 2013. Effect of acetylation on antioxidant and cytoprotective activity of polysaccharides isolated from pumpkin (Cucurbita pepo, lady godiva). Carbohydr Polym 98(1):686-91.
41. Sun J, He H, Xie BJ. 2004. Novel antioxidant peptides from fermented mushroom Ganoderma lucidum. J Agr Food Chem 52:6646-52.
42. Tang YJ, Zhong JJ. 2002. Fed-batch fermentation of Ganoderma lucidum for hyperproduction of polysaccharide and ganoderic acid. Enzyme Microb Technol 31(1-2):20-28.
43. Wagner R, Mitchell DA, Sassaki GL, de Almeida Amazonas MA. 2004. Links between morphology and physiology of Ganoderma lucidum in submerged culture for the production of exopolysaccharide. J Biotechnol 114(1-2):153-64.
44. Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, De Vuyst L. 2013. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. Int J Food Microbiol 165(2):121-33.
45. Xu P, Ding ZY, Qian Z, Zhao CX, Zhang KC. 2008. Improved production of mycelial biomass and ganoderic acid by submerged culture of Ganoderma lucidum SB97 using complex media. Enzyme Microb Tech 42(4):325-31.
46. Yang FC, Liau CB. 1998. The influence of environmental conditions on polysaccharide formation by Ganoderma lucidum in submerged cultures. Process Biochem 33:547-53.
47. Yang M, Wang X, Guan S, Xia J, Sun J, Guo H, Guo DA. 2007. Analysis of triterpenoids in ganoderma lucidum using liquid chromatography coupled with electrospray ionization mass spectrometry. J Am Soc Mass Spectrom 18(5):927-39.
48. Yang H, Zhang L. 2009. Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum. Food Chem 112(1):1-5.
49. Yu DS, Yi JP, Kong XR. 1990. A comparative analysis of amino acid in the fermentation broth, the mycelia and the fruiting body of Ganoderma lucidum. J Amino Acid (in Chinese) 2:44-6
50. Zhang YJ, Chen P, Zhang Y, Jin H, Zhu LY, Li J, Yao HY. 2013. Effects of polysaccharide from pumpkin on biochemical indicator and pancreatic tissue of the diabetic rabbits. Int J Biol Macromol 62:574-81
51. Zhao L, Dong Y, Chen G, Hu Q. 2010. Extraction, purification, characterization and antitumor activity of polysaccharides from Ganoderma lucidum. Carbohyd Polym 80(3):783-9.
52. Zhao H, Zheng X, Fang F. 2014a. Ganoderma lucidum polysaccharides supplementation attenuates exercise-induced oxidative stress in skeletal muscle of mice. Saudi J Biol Sci 21(2):119-23.
53. Zwietering MH, Jongenburger I, Rombouts FM, van 't Riet K. 1990. Modeling of the bacterial growth curve. Appl Environ Microb 56:1875-81.