Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica
作者: X. WangH. BaoT. Bau
作者单位: 1Key Laboratory of Medicinal Fungal Resources and Development and Utilization, Jilin Agricultural University, Changchun 130118, China P.R.
刊名: Quality Assurance and Safety of Crops & Foods, 2019, Vol.11 (8), pp.679-685
来源数据库: Wageningen Academic Publishers Journal
DOI: 10.3920/QAS2019.1585
关键词: GC-MSActive ingredientsLiquid fermentationSolid-state fermentation
原始语种摘要: Leucocalocybe mongolica (S. Imai) X.D. Yu & Y.J. Yao is a rare edible wild mushroom that is highly regarded in northeast Asia. Owing to its desirable flavour and health attributes, L. mongolica is collected unscrupulously by indigenous peoples and mycophiles. In addition, its habitat is under constant threat from human activities, and the wild production continues to decline as it cannot keep pace with the rate of harvest. To date, no cultivation techniques that can produce L. mongolica have been discovered; however, utilising fermentation technology offers a promising alternative approach. In this study, the nutrients and volatile components of the products arising from two fermentation techniques were evaluated. Significant differences were observed between the fruiting bodies and the...
全文获取路径: Wageningen Academic Publishers 

  • 固体 食用的
  • fermentation 发酵
  • value 
  • promising 前提
  • mushroom 蘑菇
  • volatile 挥发性的
  • constant 常数
  • state 状态
  • cultivation 栽培
  • edible 食用的
  • solid 食用的