Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense

Abstract

In this study, Ganoderma oregonense was used for the solid-state fermentation of germinated black bean (GBB), and the nutritional composition, antioxidant activities, and structural changes of GBB were determined at different fermentation periods. The results showed that G. oregonense fermentation altered the nutritional composition and enhanced the antioxidant activities of GBB. After fermentation, the content of reducing sugar, crude protein, and vitamin E in GBB increased, while the content of soluble protein decreased. The contents of essential amino acids and branched-chain amino acids increased by 77.72 % and 62.21 %, respectively, on the 17th day of fermentation. The β-glucosidase activity and α-amylase activity increased significantly to 1454.04 U/g and 23.24 U/g at 17 d of fermentation, respectively, when the substrate decomposition was maximized. The triterpenoids, flavonoids and total phenols increased 1.12, 1.49 and 3 times, respectively, at 31 d of fermentation. This study lays a foundation for the development of germinated black bean-based functional foods based on G. oregonense fermentation.