Effect of solid-state fermentation with Agaricus blazei on main nutritional components of grains

In this study,the effects of solid-state fermentation with Agaricus blazei on main nutritional components of 7 kinds of grains(wheat,rice,oat,corn,millet,broomcorn millet and sorghum) were studied. The results showed that the contents of total phenols,amino acid nitrogen,water-soluble protein and reducing sugar in the fermentation products of these grains varied with the time of solid-state fermentation. The total phenols content of sorghum had a negative correlation with the time of solid- state fermentation( r =- 0. 687), so as to the reducing sugar content of rice( r =0.621). The content of total phenols, amino acid nitrogen, water-soluble protein and reducing sugar of other grains had a positive correlation with the time of solid-state fermentation.The results indicated that the prolongation of fermentation time favored the increase of nutritional components contents in fermentation products. Among the 7 fermentation products,the total phenols content of millet was the highest(1.95mg/g),the amino acid nitrogen content of wheat was the highest(0.59%),while the water-soluble protein and reducing sugar contents of oat reached the highest(74.24 and 123.18mg/g,respectively).