Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Abstract

The aim of this study was to evaluate the antioxidant activity, Lactobacillus acidophilus bacterial survival, cholesterol levels, and total lactic acid bacteria of synbiotic yogurt added to Pleurotus ostreatus white oyster mushroom extract. Synbiotic yogurt is a fermented milk product that is prepared by adding probiotic lactic acid bacteria, such as Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. White oyster mushrooms have minerals and dietary fiber called beta-glucan that can function as prebiotics. White oyster mushroom extract concentrations were utilized as treatments with T0 = 0%, T1 = 2%, T2 = 4%, T3 = 6%, and T4 = 8% in the full randomized design (RAL) used in this study. Repeated four times for each treatment. The outcomes demonstrated a very significant impact (P< 0.01) of the synbiotic yogurt with the inclusion of white oyster mushroom extract on the antioxidant activity, viability of Lactobacillus acidophilus bacteria, cholesterol levels, and total lactic acid bacteria. The findings of this study suggest that a larger concentration of white oyster mushroom extract has significant antioxidant activity, increases the viability of all lactic acid bacteria, including Lactobacillus acidophylus, and lowers total cholesterol.