FERMENTED PRODUCTS OF PHELLINUS LINTEUS BY LACTIC ACID BACTERIA AND PREPARATION METHOD THEREOF

From the paper

Abstract

Fermented products of Phellinus linteus are provided to inhibit synthesis of melanin, promote synthesis of procollagen and growth of fibroblast, and increase antioxidative effects, growth of macrophages and production of nitrogen oxide, so that they are useful for whitening the skin, and improving skin aging and wrinkles. A method for producing the fermented products of Phellinus linteus comprises the steps of: (a) liquefying and saccharifying the starch materials such as rice bran (b) adding Phellinus linteus powder and an enzyme selected from cellulose, glucanase, amylase, xylase, pentosanase, protease and xylosidase into the saccharified solution obtained from the step (a) and saccharifying the mixture and (c) inoculating lactic acid bacteria and yeast into the saccharified solution obtained from the step (b) and fermenting the mixture at 15 deg. C for 10-15 days, wherein the lactic acid bacteria include Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus sakei, Streptococcus thermophilus, Streptococcus pythium, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Pediococcus pentosaceus and Leuconostoc mesenteroides and the yeasts include Saccharomyces cerevisiae, Saccharomyces sakei and Xanthophyllomyces dendrorhous.