American Journal of Biochemistry and Biotechnology

Physiological Active Substance Changes of Soybean Curd Residue Fermented by Preussia aemulans and its Bioactivity

Yiting Li, Shili Meng, Min Shi and Zhenya Zhang

DOI : 10.3844/ajbbsp.2016.26.35

American Journal of Biochemistry and Biotechnology

Volume 12, Issue 1

Pages 26-35


A new species of fungus Preussia aemulans isolated from the Cordyceps sinensis fruiting body was cultured by soybean curd residue using solid-state fermentation method. The content of polysaccharide, amino acid, protein, phenolics and nucleoside were massively improved under the optimum conditions, including 10% adding dosage of glucose, 3% adding dosage of beef extract, 15 days of fermentation time. The crude Polysaccharide (CPS) fraction indicated significant immunomodulatory activity on macrophage RAW 264.7 cells and the Ethyl Acetate Extract (EAE) fraction revealed the moderate anti-proliferation ability on human colon cancer cell DLD-1 at high concentration. Both of CPS and EAE showed excellent antioxidant activities properties. The results were demonstrated that the fermented Soybean Curd Residue (SCR) could be utilized as nontoxic, safe and functional food, food additive and feed.


© 2016 Yiting Li, Shili Meng, Min Shi and Zhenya Zhang. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.