Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat

Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat

In this study, we investigated the effect of solid-state fermentation of Pleurotus eryngii on the composition and antioxidant activity of Tartary buckwheat (TB). Firstly, the solid-state fermentation of P. eryngii mycelium with buckwheat was carried out, and the fermentation process was explored. Th...

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Bibliographic Details
Main Authors: Lijiao Li, Xiaonian Cao, Jingwei Huang, Ting Zhang, Qian Wu, Peng Xiang, Caihong Shen, Liang Zou, Jun Li, Qiang Li
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
Solid-state fermentation technology
Extraction process optimization
Active ingredients
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024020115

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http://www.sciencedirect.com/science/article/pii/S2405844024020115

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