Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)

Abstract

Whole wheat is nutrient-rich and contains bioactive substances, but its poor processing qualities and rough taste make it less appealing to consumers. Recently, microbial fermentation has been widely used to improve cereal nutrition and processing properties. In this study, the effects of solid-state fermentation (SSF) with Ganoderma lucidum on nutritional quality, bioactive constituents and processing characteristics of wheat (Triticum aestivum L.) were studied. The results showed that the contents of ganoderic acid, ganoderma triterpenes, protein, lysine, methionine, tryptophan, vitamins B₁, B₃, B₆, vitamin D, amylose, and soluble dietary fiber significantly increased, while the amounts of fat, amylopectin and insoluble dietary fiber decreased through determining dynamic changes over a 53-day fermentation. Meanwhile, the total phenolic content and antioxidant capacity of Ganoderma lucidum fermented wheat (LFW, 53 d) were markedly higher than those of unfermented wheat (0 d). LFW also exhibited decreased viscosity, water absorption index (WAI), and swelling power (SP), but increased water solubility index (WSI). SSF increased the storage (G′) and loss (G″) modulus of LFW flour doughs, indicating higher viscoelastic behavior. Thus, this study indicates that SSF can improve the nutritional value, processing characteristics, and adaptability of LFW, and there's great potential in using this process to create new types of mushroom-based food products.