Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 91 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037710

Effect of Rhizoma gastrodiae participating in solid-state fermentation of Grifola frondosa on its vitality of key cellulase and variation character of volatile components of fungal substance during different stages

  • WU Liya ,
  • WU Tianxiang ,
  • ZHANG Rongxin
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  • 1(Department of Chemical Engineering,MAOMING POLYTECHNIC, Maoming 525000, China)
    2(College of Food Engineering,Guizhou Vocational College of Foodstuff Engineering, Guiyang 551400, China)

Received date: 2023-10-20

  Revised date: 2023-12-10

  Online published: 2024-10-10

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Abstract

Fungi participating in the fermentation of traditional Chinese medicine can change the structure and efficacy of pharmacological components and the unique pharmacological components contained in traditional Chinese medicine also affect the growth and metabolism of fungi by altering the activity of enzymes related to fungal growth and metabolism.Traditional Chinese medicine Rhizoma gastrodiae as an exogenous additive for solid-state fermentation of G.frondosa.The study investigated the effects of R.gastrodiae on its vitality of key cellulase and variation character of volatile components of Fungal Substance at different stages.Result shows that with 40% addition of R.gastrodiae can significantly promote the growth of G.frondosa and within the range of 10%-50% of R.gastrodiae which promoted vitality of key cellulase and the activity of filter paper enzyme,exoglucanase and amylase reached their maximum. The enzyme activities of the three groups were 1.78,0.61 and 1.19 times that of the blank group (without R. gastrodiae added) respectively at 40% dosage (P<0.05). Finally the parishin increased significantly during the fermentation process.The technology of HS-SPME-GC-MS was used to detect the volatile components in different stages of fungal substance.Finally 276 volatile components were detected.During fermentation the types of esters, aldehydes and alcohols increased and three aroma components increased by 15,8 and 4 respectively after the 12th day of fermentation which showed that the fermentation significantly increased the types and content of volatile compounds of fungal substance.Research has shown that co-fermentation of traditional Chinese medicine and G.frondosa improve vitality of key cellulase of fungal firstly and increase the content of the parishin and finally improve the types and content of volatile components in the fungal substance which improve the flavor of the product.Co-fermentation of R.gastrodiae and G.frondosa enriches the biological efficiency of traditional Chinese medicine resources that promote the coordinated development and utilization of traditional Chinese medicine and edible mushroom resources.

Key words： Grifola frondosa; Rhizoma gastrodiae; extracellular enzymes; solid state fermentation; volatile component

Cite this article

WU Liya , WU Tianxiang , ZHANG Rongxin . Effect of Rhizoma gastrodiae participating in solid-state fermentation of Grifola frondosa on its vitality of key cellulase and variation character of volatile components of fungal substance during different stages[J]. Food and Fermentation Industries, 2024 , 50(17) : 91 -96 . DOI: 10.13995/j.cnki.11-1802/ts.037710

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