Physicochemical Properties of Mushroom (Flammulina velutipes) Cultivated with Green Tea

Lactic acid fermentation of Flammulina velutipes (FV) powder was optimized to produce higher content of γ -aminobutyric acid (GABA). FV powder (10%) was fermented with 0.5% yeast extract, 1% glucose, 5% mono sodium-L-glutamate (MSG) by Lactobacillus plantarum EJ2014 for 5 days at 30℃. The pH decreased from 6.1 to 4.4 for first 2 days after then increased to 6.2 for following 5 days. While the acidity increased from 0.5% to 1.3% for 2 days, after then decreased to 0.4% for 5 days. Viable cell count showed higher value of 2.2×10 9 CFU/mL after fermentation for 5 days. In particular, 3.54% MSG as a substrate was completely utilized during lactic acid fermentation, indicating higher 2.31% GABA content. The fermented FV powder showed higher antioxidant properties than that of un-fermented FV power. IC50 values of DPPH radical scavenging and ABTS radical scavenging activities were 1.11 mg/mL and 2.58 mg/mL, respectively. Conclusively, natural fermented seasoning from the lactic acid fermentation of 30g of FV powder and 1 g of roasted wheat bran could provide the functional ingredients with 17% GABA, probiotics and dietary fiber, which is used for health food and functional seasoning. Key words：Flammulina velutipes, Lactobacillus plantarum, γ-aminobutyric acid, antioxidant effect, seasoning서 론 1) 팽이버섯(Flammulina velutipes)은 분류학적으로 담자균 류 주름버섯목 송이과에 속하며 전 세계적으로 분포하지만 특히 아시아 지역에서 많이 재배되는 식용버섯이다(1). 팽 이버섯은 맛과 향기가 우수할 뿐만 아니라, 단백질, 아미노 산, β-glucan, 비타민 및 미량 원소 등을 함유하고 있다(2).

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High Quality Green Tea Extract Production from Enzyme Treated Fresh Green Tea Leaves

이란숙¹,

차환수²,

박종대³

et al. 2008

Journal of the Korean Society of Food Science and Nutrition

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Physicochemical Properties of Mushroom (Flammulina velutipes) Cultivated with Green Tea

Cited by 4 publications

References 17 publications

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Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation

High Quality Green Tea Extract Production from Enzyme Treated Fresh Green Tea Leaves

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