Improving the physiological activities of soybean using edible and medicinal mushroom
Edible and medicinal mushroom that are palatable, nutritious and rich in physiologically active substances are the important source of materials for the development of health food of interest. Currently, researchers and scholars in Mainland China and Taiwan have
devoted themselves to develop this caterpillar fungus as health food. Furthermore, soybean and soybean meal contained several functional components for the development of all varieties of health foods and animal feeds. However, the advantages of solid
fermentation technique are less susceptible to bacterial
contamination, high practically operating volume, easy handling of fermentation residue, ease of aeration, and less cost in post-
processing and high secondary metabolites in mycelia and thereby, gradually increasing in application in mycelia incubation of edible and medicinal mushroom. Therefore, it is of great application value for the incubation of edible and medicinal mushroom mycelia using solid fermentation technique and the solid fermented mycelia thus produced can maintain the characteristics of substrate and also release the functional components in soybean for widely application in health foods.
Accordingly, the approaches are as follows: For the first year, the research will focus on the optimal conditions for the solid
fermentation technique of edible and medicinal mushroom mycelia from soybean and soybean meal, including conditions for growth, medium and culture; and the analysis of proximate composition and nutritional composition of fermented products. For the second year, the research will follow the optimal conditions obtained from the first year to solid ferment the mycelia in pilot plant scale to investigate the possibility of mass production, and analyze the physiological activity of fermented products, including the ability to kill the cancer cells and physiologically active substances in order to elucidate the health effect of edible and medicinal mushroom
mycelia on soybean and soybean meal products.
Keywords: edible and medicinal mushroom, solid fermentation technique, soybean, soybean meal, health food, physiological
activity