Evaluation of a sugarcane juice beverage fermented by Ganoderma lucidum: nutritional and antioxidant activity

A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 broth as raw materials. The evaluated for its sensory, nutritional antioxidant activities. results showed that G.lucidum rich in polysaccharides, triterpenes, proteins, flavonoids, which were all significantly higher than juice, especially polysaccharides triterpenoids. And could retain sensory quality therefore be favored consumers. vitro activity had high scavenging reducing abilities. DPPH ABTS•+ radical rate 1 mL fermented similar to 0.04 mg/mL VC, while hydroxyl power 1.68 0.19 respectively. Taken together, a natural flavor substances non-toxicity.