EFFECT OF Pleurotus ostreatus AQUEOUS EXTRACT ON PHYSICOCHEMICAL PROPERTIES, PROTEIN PROFILE AND TOTAL LACTIC ACID BACTERIA OF YOGURT FORTIFIED WITH Lactobacillus acidophilus

Rosyidi, Djalal; Sakul, Sjaloom; Radiati, Lilik Eka; Purwadi, Purwadi; Evanuarini, Herly

doi:10.15414/jmbfs.2551

Cited by 9 publications

(7 citation statements)

References 10 publications

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“…This may be because the mycelia of M. esculenta contains not only fungal polysaccharides, but also small molecular compounds such as amino acids, peptides and nucleotides required for the growth of lactic acid bacteria, thus promoting the growth of lactic acid bacteria. Similar conclusions were reached by Rosyidi et al (2021) in their study on the effect of Pleurotus ostreatus aqueous extract on yogurt, β-glucan, a water-soluble dietary fiber contained in the extract, was able to provide carbon source and energy for the growth of lactic acid bacteria, thus increasing the number of lactic acid bacteria and reducing acidity.…”

Section: Quality Analysis Of Yogurtsupporting

confidence: 78%

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

et al. 2022

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To optimize the process technology of yogurt fortified with M. esculenta, first, the Plackett-Burman experimental design combined with the central composite design (CCD) were used to investigate the effects of four parameters on the sensory score. Then, artificial neural networks (ANN) and genetic algorithm (GA) were used to evaluate the process parameters of the fortified yogurt. Finally, the quality of the yogurt prepared under optimal conditions were observed. The results showed that the optimal parameters from ANN-GA were: 0.2 g of mycelia, 15 g milk powder, 6.4 g sucrose, and a fermentation temperature of 38 °C, with the highest predicted sensory score of 97.1 points, which was more accurate and reliable than CCD. Mycelia of M. esculenta gave the yogurt excellent quality, including good acidity (95 ± 2.85° T) and water holding capacity (64.32 ± 4.25%) after 21 days storage at 4 °C; firmness (12.98 ± 1.25) g, consistency (22.85 ± 0.92) g•sec, stickness (-6.16 ± 0.38) g, stringiness (3.53 ± 0.12) mm, and cohesion index (-6.62 ± 1.75) g•sec. Moreover, the living lactic acid bacteria of the yogurt with M. esculenta (6.23 ± 0.23) × 10 7 CFU/mL) were significantly higher than that of the control yogurt (5.65 ± 0.31) × 10 7 CFU/mL. This could provide a theoretical basis and parameter guidance for developing a new functional yogurt.

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Section: Quality Analysis Of Yogurtsupporting

confidence: 78%

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

et al. 2022

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“…The fermentation stage is characterized by intense microbial metabolic activity, in which lactic cultures, mainly S. thermophillus, in optimal pH and temperature conditions, use the lactose available in goat milk for the production of lactic acid (lactic fermentation). This fermentative process causes a reduction in pH and an increase in the acidity of the medium, as can be observed in this research (Parvarei et al, 2021;Rosyidi et al, 2021). According to Gopal (2011), the growth of L. acidophilus in yogurt is favored by the presence of metabolites such as formic acid and possibly by carbon dioxide and pyruvate, both produced by the colonies of S. thermophilus present in the medium.…”

Section: Resultssupporting

confidence: 56%

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

et al. 2022

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The incorporation of probiotics into fermented milk is beneficial for the consumer's health and it is important to know the viability of these microorganisms in the product, from production to final consumption. This research carried out a predictive study on the behavior of Lactobacillus acidophilus LAFTI L10 probiotic strain during the fermentation and storage stages of whole goat milk yogurt. Selective counts of L. acidophilus were performed with MRS medium added with clindamycin. The primary model of nonlinear regression by Baranyi and Roberts was fit to the experimental data in DMFit 3.5 software and statistically evaluated. The total fermentation time of the yogurt was 6.5 h and 3 logarithmic cycles of probiotic cell growth were observed. During storage, time influenced the concentration of L. acidophilus from the 30th day onwards, maintaining a minimum count that allows the denomination of probiotic yogurt to the product and certifying its quality. The Baranyi and Roberts model fit satisfactorily the experimental data. The results can benefit the dairy industry in the development, optimization, and reliability of their processes for dairy products.

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“…Other authors noticed that polysaccharides from P. ostreatus and Lentinula edodes (Shiitake) had a rather neutral impact on sensory properties of yogurts and were recommended as potential food additives [35]. Also, as reported previously, water extract from P. ostreatus (which contains polysaccharides) improved the viscosity of yogurts as well as slightly decreased syneresis [9]. The influence of non-mushroom polysaccharide on yogurt quality has been also the subject of many studies.…”

Section: Introductionmentioning

confidence: 83%

“…Additionally, yogurts fortified with different plant-based health beneficial ingredients have appeared on the market or have been the subject of research. Among additives aimed at enriching yogurts, various raw materials are used, such as green tea decoction [4], flavonoid-rich extracts from grape seeds, pomegranate skins and seeds [5,6], Aloe vera gel [7], cherry pulp [8], fungi-derived constituents [9,10], whey proteins [11] or chia seeds [12].…”

Section: Introductionmentioning

confidence: 99%

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Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Radzki,

Skrzypczak,

Sołowiej

et al. 2023

Foods

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Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7–8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited.

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EFFECT OF Pleurotus ostreatus AQUEOUS EXTRACT ON PHYSICOCHEMICAL PROPERTIES, PROTEIN PROFILE AND TOTAL LACTIC ACID BACTERIA OF YOGURT FORTIFIED WITH Lactobacillus acidophilus

Cited by 9 publications

References 10 publications

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

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