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김동엽,고유혁,정현채,한기동 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Synergistic fermentation between bacteria and fungi has great potential in many industrial fields. Here, we investigated how bacterial-fungal fermentation can promote the bioactivity of edible-fungus. The submerged Lactobacillus plantarum culture actively produced acids incorporated with polysaccharides from β-glucan-rich Pleurotus eryngii as a substrate for fermentation that resulted in a low pH of submerged culture. Fermented P. eryngii with L. plantarum showed enhanced bioactivities, including anti-bacterial, antioxidant, and anti-allergic activities compared to hot water extract of P. eryngii. This result suggests that a synergistic fermentation between bacteria and fungi can apply to functional food making.