Novaković Aleksandra, Karaman Maja, Šojić Branislav, Ikonić Predrag, Peulić Tatjana, Tomić Jelena, Šipovac Mirjana
Faculty of Education, University of East Sarajevo, Semberskih Ratara E1, 76300 Bijeljina, Bosnia and Herzegovina.
Fungi Laboratory, Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia.
Microorganisms. 2025 Aug 6;13(8):1832. doi: 10.3390/microorganisms13081832.
In response to the growing demand for clean-label preservatives, this study investigates the potential of , an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of (LsEtOH) was evaluated for its chemical composition, antioxidant capacity, and antimicrobial activity. Leucine (12.4 ± 0.31 mg/g d.w.) and linoleic acid (68.6%) were identified as the dominant essential amino acid and fatty acid. LsEtOH exhibited strong antioxidant activity, with IC values of 215 ± 0.05 µg/mL (DPPH•), 182 ± 0.40 µg/mL (NO•), and 11.4 ± 0.01 µg/mL (OH•), and showed a selective inhibition of Gram-positive bacteria, particularly (MIC/MBC: 0.31/0.62 mg/mL). In cooked sausages treated with 0.05 mg/kg of LsEtOH, lipid peroxidation was reduced (TBARS: 0.26 mg MDA/kg compared to 0.36 mg MDA/kg in the control), microbial growth was suppressed (33.3 ± 15.2 CFU/g in the treated sample compared to 43.3 ± 5.7 CFU/g in the control group), and color and pH were stabilized over 30 days. A sensory evaluation revealed minor flavor deviations due to the extract's inherent aroma. Encapsulation and consumer education are recommended to enhance acceptance. This is the first study to demonstrate the efficacy of extract as a natural preservative in a meat matrix, supporting its application as a clean-label additive for shelf life and safety improvement.
为响应对清洁标签防腐剂日益增长的需求，本研究调查了一种可食用多孔蘑菇作为熟香肠多功能添加剂的潜力。对该蘑菇的乙醇提取物（LsEtOH）的化学成分、抗氧化能力和抗菌活性进行了评估。亮氨酸（12.4±0.31毫克/克干重）和亚油酸（68.6%）被确定为主要的必需氨基酸和脂肪酸。LsEtOH表现出较强的抗氧化活性，其IC值分别为215±0.05微克/毫升（DPPH•）、182±0.40微克/毫升（NO•）和11.4±0.01微克/毫升（OH•），并对革兰氏阳性菌表现出选择性抑制，尤其是[具体菌种未给出]（MIC/MBC：0.31/0.62毫克/毫升）。在用0.05毫克/千克LsEtOH处理的熟香肠中，脂质过氧化减少（硫代巴比妥酸反应物：0.26毫克丙二醛/千克，而对照组为0.36毫克丙二醛/千克），微生物生长受到抑制（处理样品中为33.3±15.2 CFU/克，对照组为43.3±5.7 CFU/克），并且在30天内颜色和pH值保持稳定。感官评价显示，由于提取物固有的香气，有轻微的风味偏差。建议进行包封和消费者教育以提高接受度。这是第一项证明该蘑菇提取物作为肉类基质中天然防腐剂有效性的研究，支持其作为清洁标签添加剂用于改善保质期和安全性的应用。
