Earticle

초록

영어

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of β-glucan. In the present study, fermentation broths containing soluble β-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at 37℃ in an anaerobic incubator for five days. It showed that the β-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

목차

ABSTRACT
 서론
 재료 및 방법
  Fermentation of Sparassis latifolia with Lactobacillus spp.
  Growth of Lactobacillus spp. in Fermentation Broth
  Pre-treatment Fermentation Broth for -glucan Assay
  Measurement of Total -glucan Content in Fermentation Broth
 결과 및 고찰
  Growth Characteristics of Lactobacillus spp. in Fermentation Broth
  Total -glucan Content of Fermentation Broth
  β-glucan Content Increase effect of Lactobacillus plantarum
 적요
 감사의 글
 References

저자

• 조한교 [ Han-gyo Jo | 조선대학교 대학원 화학공학과 ]
• 최문희 [ Moon-Hee Choi | 조선대학교 대학원 화학공학과 향장공학 ]
• 신현재 [ Hyun-Jae Shin | 조선대학교 대학원 화학공학과, 조선대학교 대학원 화학공학과 향장공학 ] Corresponding author

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