Venugopal Kavya, Satora Paweł, Kała Katarzyna, Sułkowska-Ziaja Katarzyna, Szewczyk Agnieszka, Ostachowicz Beata, Muszyńska Bożena, Bernaś Emilia
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka, 30-149 Krakow, Poland.
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka, 30-149 Krakow, Poland.
Molecules. 2025 Mar 31;30(7):1566. doi: 10.3390/molecules30071566.
is an edible, seasonal, wild-growing forest mushroom with significant functional properties and potential applications in health-promoting foods. The aim of the study was to compare the level of selected functional compounds (minerals, phenols, indoles, L-phenylalanine, lovastatin, ergothioneine, glucans, chitin, chitosan) and Lactic Acid Bacteria (LAB) in freeze-dried snacks made from the fermented caps of mushrooms. The snacks were made from mushrooms blanched in water or microwave, and fermentation was carried out using one of the strains of probiotic bacteria: (LA-5) or (SWA016). After 6 months of storage, mushroom products were a good source of functional compounds, especially LAB, minerals, indoles, lovastatin, antioxidants (phenolic compounds), and dietary fibre. Fermentation with added probiotic cultures enhanced indigenous lactobacilli levels, but after storage, only microwave-blanched snacks fermented with retained a high LAB count (7.3 log CFU/g). The selection of pre-treatment significantly influenced bioactive compound composition: water blanching enhanced lovastatin and 6-methyl-D,L-tryptophan contents, whereas microwave blanching maximised K, S, Rb, Fe, Se, Mn, Br, phenolic compounds, antioxidant activity, and soluble dietary fibre. In order to optimise the level of the most important bioactive compounds and LAB, microwave blanching with the addition of SWA016 should applied.
是一种可食用的季节性野生森林蘑菇，具有显著的功能特性，在促进健康的食品中有潜在应用。本研究的目的是比较用蘑菇发酵菌盖制成的冻干零食中选定功能化合物（矿物质、酚类、吲哚、L-苯丙氨酸、洛伐他汀、麦角硫因、葡聚糖、几丁质、壳聚糖）和乳酸菌（LAB）的含量。这些零食由在水中或微波中焯过的蘑菇制成，发酵使用益生菌菌株之一：（LA-5）或（SWA016）。储存6个月后，蘑菇产品是功能化合物的良好来源，尤其是LAB、矿物质、吲哚、洛伐他汀、抗氧化剂（酚类化合物）和膳食纤维。添加益生菌培养物进行发酵可提高本地乳酸菌水平，但储存后，只有用（SWA016）发酵的微波焯过的零食保持了较高的LAB计数（7.3 log CFU/g）。预处理的选择显著影响生物活性化合物的组成：水焯提高了洛伐他汀和6-甲基-D,L-色氨酸的含量，而微波焯使钾、硫、铷、铁、硒、锰、溴、酚类化合物、抗氧化活性和可溶性膳食纤维最大化。为了优化最重要的生物活性化合物和LAB的水平，应采用添加（SWA016）的微波焯处理。
