Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos

Authors

PENG Cancan, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing , Changsha , Hunan 410004 , China;School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China
LIU Tao, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing , Changsha , Hunan 410004 , China;School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China
DENG Junjie, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing , Changsha , Hunan 410004 , China;School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China
ZHOU Bo, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing , Changsha , Hunan 410004 , China;School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410004 , ChinaFollow

Corresponding Author(s)

周波（1978—），男，中南林业科技大学教授，博士。E-mail：zhbofood@csuft.edu.cn

Abstract

［Objective］ To improve the utilization of Poria cocos resources.［Methods］ This paper employs cellulase and xylanase in combination with Monascus for the solid -state fermentation of Poria cocos,and measures the changes in the content of alkali -soluble polysaccharides,water -soluble polysaccharides,β-glucans,reducing sugars,total triterpenes,pachymic acid,and Monacolin K in fermentation products.［Results］］ Compared with the other five strains of Monascus,Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos,among which the content of water -soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy,which is 1.58 times higher than that of raw Poria cocos.Compared with the control group,the content of water -soluble polysaccharides in Poria cocos fermented by cellulase and xylanase with Monascus purpureus 250 Gy increases by 1.15 and 1.12 times respectively,the content of β-glucans by 0.81 and 0.70 times respectively,and the content of total triterpenes by 0.95 and 0.82 times respectively.［Conclusion］ The combined treatment of the two enzymes with solid -state fermentation by Monascus purpureus 250 Gy has significant influences on the chemical composition of Poria cocos,serving as an effective method for enhancing the content of active substances in Poria cocos.

Publication Date

4-25-2025

First Page

17

Last Page

25

DOI

10.13652/j.spjx.1003.5788.2024.80774

Recommended Citation

Cancan, PENG; Tao, LIU; Junjie, DENG; and Bo, ZHOU (2025) "Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos," Food and Machinery: Vol. 41: Iss. 3, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2024.80774
Available at: https://www.ifoodmm.cn/journal/vol41/iss3/3

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