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Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation

Paper ID Volume ID Publish Year Pages File Format Full-Text
17719 42691 2010 4 PDF Available
Title
Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation
Abstract

Studies were carried out to identify edible mushrooms that are able to release ferulic acid from wheat bran. In the five samples tested in the present studies, cultured mycelia of four mushroom species were found to release ferulic acid, with Hericium erinaceus producing the highest ferulic acid yield at 4 d of culture, reach 95.51 mg/l in wheat bran broth. Enzymes detection showed that H. erinaceus secreted a large amount of ferulic acid esterase and cellulase. Ferulic acid esterase activity could get up to 2.04 ± 0.23 mU/ml. It was reported that ferulic acid eaterase is the key enzyme responsible for the release of ferulic acid. However, cellulase, which could decompose cell walls to release ferulic acid of wheat bran, was the only enzyme detected in the fermentation of the other mushrooms; the activities were variable between different mushroom species and fermentation time.

Keywords
Edible mushroom; Ferulic acid esterase; Ferulic acid; Wheat bran; Fermentation
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Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 46, Issue 2, 5 February 2010, Pages 125–128
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us