Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics.

In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.

Cross Talk between GlAQP and NOX Modulates the Effects of ROS Balance on Ganoderic Acid Biosynthesis of Ganoderma lucidum under Water Stress.

Water stress affects both the growth and development of filamentous fungi; however, the mechanisms underlying their response to water stress remain unclear. In this study, water stress was found to increase intracellular reactive oxygen species (ROS) level, ganoderic acid (GA) content, and NADPH oxidase (NOX) activity of Ganoderma lucidum by 148.45%, 75.

Roles of water in improved production of mycelial biomass and lignocellulose-degrading enzymes by water-supply solid-state fermentation of Ganoderma lucidum.

The liquid phase was proved to be a significant influencing factor among the three phases in solid-state fermentation (SSF), which determined water control was crucial. However, obvious water loss was caused by microbial utilization and moisture evaporation. Super absorbent polymer (SAP) was utilized to supply water in SSF owing to its high water-holding capacity.