A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by <i>Ganoderma lucidum</i> Mycelium

A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by <i>Ganoderma lucidum</i> Mycelium

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed <i>Ganoderma lucidum</i> (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product...

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Bibliographic Details
Main Authors: Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng, Jie Gang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
<i>Ganoderma lucidum</i>
fermentation
oat
purple potato
nutrition
structure
Online Access:https://www.mdpi.com/2311-5637/10/12/618
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