| Abstract: | Cordyceps is a precious Chinese herbal medicine. Owing to not easy to cultivate and other natural factors lead to instability in output; therefore, Cordyceps (Cordyceps militaris) cultivated through the formation of fruiting bodies. Cordyceps has been known to have many benefits for health. This study uses two strains of Cordyceps militaris (HS-1 and SO-1) to be inoculated into soymilk by submerged culture. Analyses of dry weight of mycelium, pH value of fermentation broth, and reducing sugar contents were conducted during the cultivation periods (0, 2, 4, 6, 8 and 10 days). Furthermore, analyzes were carried out on the change of Cordyceps militaris fermented soymilk functional components and antioxidant properties.
The results showed that C.militaris HS-1 mycelium dry weight reached the highest amount (3.09g/100mL) on the fourth day of culture, whereas, C.militaris SO-1 dry weight of mycelium reached the highest amount (3.13g/100mL) on the sixth day of culture. Methionine amino acid content has increased along with C.militaris HS-1 and SO-1 incubation period. 8 day fermentation of C.militaris HS-1, produced the highest protein content (53.32 g/100 g), whereas, C.militaris SO-1 produced the highest protein content (46.93 g/100 g) in 8 day fermentation. Scavenging ability to DPPH, two-day fermentation of C.militaris HS-1 resulted low scavenging ability; C.militaris SO-1 showed high scavenging ability to the DPPH in four-day fermentation than unfermented soy milk.
C.militaris HS-1 inoculated-soymilk has an ability to chelating ferrous when the concentration is 1mg/mL in 6, 8, and 10 days of fermentation (36.25%, 30.53%, and 29.03%), better than unfermented soy milk (27.87%). The same ability is also shown by C.militaris SO-1 inoculated-soymilk. C.militaris HS-1 and SO-1 during the fermentation produced more ergothioneine and Increasing the isoflavone components. C.militaris SO-1 and HS-1 vaccination of soy isoflavone aglycone forms were in training the 2 day (193.88 μg/g) and six days (170.60μg/g) content, and the glucoside of the different flavonoids (Daidzin and Genistin) content was gradually reduced. C.militaris SO-1 and HS-1 cordycepin content with the increase in the number of days fermentation, cordycepin content along with an upgrade.
Based on the data, it can be concluded that fermenting soymilk using Cordyceps militaris, can improve the functional components of soymilk, antioxidant properties, nutritional value, and also improve the health. This research can be a refferences to develop high nutritional soybean milk products.
Keywords：Cordyceps militaris, liquid fermentation, soymilk, antioxidant properties |
