Static magnetic field-assisted fermentation of corn dietary fiber by Hericium erinaceus: Insight into fermentation mechanisms and related characteristics.

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Citation abstract

This study aimed to increase the product's soluble dietary fiber (SDF) yield through static magnetic field (SSF)-assisted Hericium erinaceus solid-state fermentation (MSSF) of corn husks. The optimal extraction conditions were met using a response surface methodology, resulting in an increase from 0.33 g/100 g to 15.34 g/100 g in SDF yield. The study also analyzed the kinetic changes induced by SMF during fermentation and the effects of MSSF on the structure and physicochemical properties of SDF. Results demonstrated that SMF treatment enhanced the activity of carboxymethylcellulase and hemicellulase secreted by mycelial growth, accelerating the degradation of insoluble dietary fiber and SDF formation. The MSSF treatment resulted in a looser SDF network structure, reduced molecular weight and particle size, improved crystallinity, thermal stability, and absolute zeta potential. Additionally, the water holding capacity, oil holding capacity, and water swelling capacity of SDF increased by up to 122.18%, 156.70%, and 193.42%, respectively.