Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-21 DOI:10.1007/s13197-024-06068-z

Azize Atik, İlker Atik, Gökhan Akarca, Ayşe Janseli Denizkara

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Abstract

In this study, the extract and powder obtained from the Reishi mushroom (Ganoderma lucidum) were used in the production of yogurt, and also Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis bacteria were also inoculated. Furthermore, all values were also affected in parallel with the increase in the added ratio. Reishi mushroom powder and extract also increased the samples’ total antioxidant and phenolic values. Among the samples, the highest total phenolic content was found in the 2EA-coded sample with 2.415 mg GAE/g and the lowest in the control sample with 0.630 mg GAE/g. The highest antioxidant activity was determined in the 2PA-coded sample with a value of 0.198. The powder and extract showed a prebiotic effect by contributing positively to the development of probiotic bacteria added to yogurt. The count of probiotic bacteria in yogurts with Reishi mushroom powder and extract increased by approximately 1.4 log cfu/g. Using powder and extract of the Reishi mushroom in yogurt production gave yogurt significant functionality.

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将灵芝提取物和灵芝粉与益生菌培养物（嗜酸乳杆菌和动物双歧杆菌亚种）结合使用可增强酸奶的功能、质地和感官品质

在这项研究中，灵芝提取物和灵芝粉被用于生产酸奶，同时还接种了嗜酸乳杆菌和动物双歧杆菌亚种。此外，随着添加比例的增加，所有数值都会受到影响。灵芝粉和灵芝提取物也提高了样品的总抗氧化值和酚值。在所有样品中，2EA 编码样品的总酚含量最高，为 2.415 毫克 GAE/克，而对照样品的总酚含量最低，为 0.630 毫克 GAE/克。2PA 编码样品的抗氧化活性最高，为 0.198。粉末和提取物具有益生作用，能促进酸奶中益生菌的发展。添加了灵芝菌粉和提取物的酸奶中益生菌的数量增加了约 1.4 log cfu/g。在酸奶生产中使用灵芝菌粉和提取物可使酸奶具有显著的功能性。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.