naa a22 4500 510725082 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0857-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0857-y Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue [Elektronische Daten] [Min Shi, Yingnan Yang, Di Guan, Yuepeng Wang, Zhenya Zhang] The effects of fermentation conditions on the production of polysaccharides from Ganoderma lucidum using soybean curd residue (SCR) as a substrate were investigated. Based on the optimum conditions of solid-state fermentation, the fermentation time, the inoculum size, and the C/N ratio were optimized by response surface methodology. The optimal fermentation conditions for G. lucidum polysaccharide were determined to be the following: 14.53% of the inoculum size, 10.49 of the C/N ratio, and 21.18days incubation. The maximum polysaccharide yield of 48.14 ± 1.47mg/g was obtained in the verification experiment. Furthermore, treatment with 20μg/mL of G. lucidum polysaccharide from fermented SCR showed significant stimulation for the macrophage proliferation and higher nitric oxide production. Compared with the unfermented soybean curd residue, the total phenolic compounds increased fourfold, and various amino acids were increased significantly in the fermented soybean curd residue. Therefore, a nutritious functional food or food additives could be produced using fermented soybean curd residue. Springer Science+Business Media, LLC, 2012 Soybean curd residue nationallicence Ganoderma lucidum nationallicence Polysaccharide nationallicence Solid-state fermentation nationallicence Response surface methodology nationallicence Immunomodulatory activity nationallicence Shi Min Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut Yang Yingnan Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut Guan Di Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut Wang Yuepeng Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut Zhang Zhenya Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1856-1867 1935-5130 6:7<1856 2013 6 11947 https://doi.org/10.1007/s11947-012-0857-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0857-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Shi Min Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 700 1- Yang Yingnan Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 700 1- Guan Di Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 700 1- Wang Yuepeng Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 700 1- Zhang Zhenya Graduate School of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, 305-8572, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1856-1867 1935-5130 6:7<1856 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer