The Optimal Conditions for the Fermented Scutellaria baicalensis Root by Garderma lucidum Mycelial
The Optimal Conditions for the Fermented Scutellaria baicalensis Root by Garderma lucidum Mycelial
Seung-bin Im1, Kyung-Je Kim1, Seong-Woo Jin1, Young-Woo Koh1,Sang-Wook Jeong 1, Neul-I Ha1, Hee-gyeong Jeong1, Dong-Hyeon Lee1, Dong-Uk Kim1, Kyeong-Won Yun2, Yu-Jin Choi3, Kyoung-Sun Seo1*
¹Jangheung Research Institute for Mushroom Industry
2Department of Oriental Medicine Resources, Sunchon National University
3Imsil Cheese & Food Research Institute
Scutellaria baicalensis root, a perennial herbaceous plant belonging to the Lamiaceae family. Its medicinal ingredients are known to include baicalein, baicalin, and wogonin. Garderma lucidum is known as a mushroom used as a medicinal herb because it has anti-tumor effects and prevents adult diseases. Recently, along with increased interest in eco-friendly materials, interest in raw herbs and mushrooms is increasing. Also, maximize the use of the useful components of the two materials, S. baicalensis extract was added to the grain medium to confirm the fermentation characteristics of G. lucidum mycelium.
In all test plots, the best G. lucidum mycelial growth was observed when 10% of the S. baicalensis extract was added, and the optimal concentration was found under the condition of adding 20% of the S. baicalensis extract. It was confirmed that the growth of G. lucidum mycelium was inhibited in proportion to the S. baicalensis extract concentration. S. baicalensis fermented with G. lucidum contains all the useful ingredients of herbal medicine and mushrooms, so it is expected to have the potential to be used as a functional food material.
