Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1588: Enhancing the Quality of Black Bean by Ganoderma oregonense Solid-State Fermentation and Its Application in Steamed Bread
Foods doi: 10.3390/foods15091588
Authors:
Shaojun Zhang
Zhao Wang
Xiaoqin Ren
Kaixu Bai
Hongjun Wang
Yu Wang
Bing Deng

Rapid population growth has placed increasing pressure on global food systems. As a result, developing healthier and more sustainable food products has become an important research priority. In this context, edible fungi-based fermentation of cereal and legume substrates has attracted growing attention because it can enhance flavor, nutritional value, and bioactive potential through biotransformation. However, the dynamic quality changes of black bean during fungal solid-state fermentation (SSF) and its subsequent application in steamed bread remain insufficiently understood. This study investigated the effect of solid-state fermentation (SSF) using Ganoderma oregonense at different durations (12, 19, 26, 33, and 40 d) on the bioenhancement of nutritional and antioxidant activities in black bean. FTIR results showed that SSF of G. oregonense released active components mainly by destroying its dietary fiber structure. At 40 days of G. oregonense fermentation, the total dietary fiber content of black bean declined from 17.09 to 12.98 g/100 g, and the content of reducing sugars increased 5.20 times. G. oregonense is outstanding in optimizing protein and free amino acids, and the total amount of protein, γ-aminobutyric acid, essential amino acids, and free amino acids were enhanced by 24.07%, 35.25%, 68%, and 56.74%, respectively. In addition, the fermentation time had a significant effect (p < 0.05) on the antioxidant capacity of black bean, with a significant increase in the content of VE, total phenols, and total flavonoids, as well as the production of new antioxidant components. Steamed bread prepared using G. oregonense solidly fermented black bean flour (FBBF) shows better antioxidant activity and sensory acceptability than wheat steamed bread. The results suggest that FBBF has potential as a functional ingredient for value-added food applications.