Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties
This investigation involved the addition of Trametes versicolor mycelium to Pleurotus ostreatus extract, which was subsequently fermented using Lactobacillus plantarum to improve the quality of the fermented beverage. The concentration of total dissolved solids (oBrix) generally diminishes with prol...
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| Format: | Article |
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Taylor & Francis Group
2025-07-01
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| Series: | Mycobiology |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/12298093.2025.2508007 |
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| author | Nguyen Thi-Bich Hang Vo Van Minh Tanaka Munehiro Bui Duc Thang Nguyen-Sy Toan Dang Minh Nhat Chi Cuong-Doan |
| author_facet | Nguyen Thi-Bich Hang Vo Van Minh Tanaka Munehiro Bui Duc Thang Nguyen-Sy Toan Dang Minh Nhat Chi Cuong-Doan |
| author_sort | Nguyen Thi-Bich Hang |
| collection | DOAJ |
| description | This investigation involved the addition of Trametes versicolor mycelium to Pleurotus ostreatus extract, which was subsequently fermented using Lactobacillus plantarum to improve the quality of the fermented beverage. The concentration of total dissolved solids (oBrix) generally diminishes with prolonged fermentation time, whereas it increases with the addition of T. versicolor mycelium. The pH values markedly decreased after 12 h, thereafter stabilizing after 24 and 48 h of fermentation, oscillating between 3.04 and 3.32. The total acid content (TAC) escalated in direct correlation with the mycelium ratio and fermentation length, with TAC values spanning from 6.617 to 10.678 g/L at a 1.0% mycelium addition. The ABTS+ antioxidant capacity ascended in direct correlation with the quantity of T. versicolor mycelium incorporated, attaining values of 58.13%, 49.63%, and 48.44% after 12, 24, and 48 h in CT6, respectively. Nonetheless, this ability exhibited a progressive decline over the fermenting period. The addition of T. versicolor mycelium effectively stimulated the proliferation of L. plantarum WCFS1, achieving a high cell density in the treatment supplemented 0.6% T. versicolor mycelium (CT4) after 12, 24, and 48 h of fermentation. The capacity of inhibiting harmful bacteria was maximized with the addition of 1.0% mycelium, resulting in an inhibition zone width of 13.42 mm for Escherichia coli ATCC 85922 after 48 h and 16.65 mm for Staphylococcus aureus ATCC 25023 after 24 h of fermentation. The fermented beverage had the greatest sensory score with the addition of 0.6% mycelium after 24 h of fermentation. The findings revealed significant potential for the manufacture of natural-based functional beverage industry. |
| format | Article |
| id | doaj-art-f5ea004b9d3945ff9923f0b9f9c16e4a |
| institution | Matheson Library |
| issn | 1229-8093 2092-9323 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Mycobiology |
| spelling | doaj-art-f5ea004b9d3945ff9923f0b9f9c16e4a2025-07-30T03:45:20ZengTaylor & Francis GroupMycobiology1229-80932092-93232025-07-0153437939210.1080/12298093.2025.2508007Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional PropertiesNguyen Thi-Bich Hang0Vo Van Minh1Tanaka Munehiro2Bui Duc Thang3Nguyen-Sy Toan4Dang Minh Nhat5Chi Cuong-Doan6The University of Danang - University of Science and Education, Danang, VietnamThe University of Danang - University of Science and Education, Danang, VietnamFaculty of Agriculture, Saga University, Saga, JapanThe University of Danang - University of Science and Education, Danang, VietnamThe University of Danang - University of Technology and Education, Danang, VietnamThe University of Danang - University of Science and Technology, Danang, VietnamThe University of Danang - University of Science and Education, Danang, VietnamThis investigation involved the addition of Trametes versicolor mycelium to Pleurotus ostreatus extract, which was subsequently fermented using Lactobacillus plantarum to improve the quality of the fermented beverage. The concentration of total dissolved solids (oBrix) generally diminishes with prolonged fermentation time, whereas it increases with the addition of T. versicolor mycelium. The pH values markedly decreased after 12 h, thereafter stabilizing after 24 and 48 h of fermentation, oscillating between 3.04 and 3.32. The total acid content (TAC) escalated in direct correlation with the mycelium ratio and fermentation length, with TAC values spanning from 6.617 to 10.678 g/L at a 1.0% mycelium addition. The ABTS+ antioxidant capacity ascended in direct correlation with the quantity of T. versicolor mycelium incorporated, attaining values of 58.13%, 49.63%, and 48.44% after 12, 24, and 48 h in CT6, respectively. Nonetheless, this ability exhibited a progressive decline over the fermenting period. The addition of T. versicolor mycelium effectively stimulated the proliferation of L. plantarum WCFS1, achieving a high cell density in the treatment supplemented 0.6% T. versicolor mycelium (CT4) after 12, 24, and 48 h of fermentation. The capacity of inhibiting harmful bacteria was maximized with the addition of 1.0% mycelium, resulting in an inhibition zone width of 13.42 mm for Escherichia coli ATCC 85922 after 48 h and 16.65 mm for Staphylococcus aureus ATCC 25023 after 24 h of fermentation. The fermented beverage had the greatest sensory score with the addition of 0.6% mycelium after 24 h of fermentation. The findings revealed significant potential for the manufacture of natural-based functional beverage industry.https://www.tandfonline.com/doi/10.1080/12298093.2025.2508007Fermented beveragelactic fermentationPleurotus ostreatus extractsensory evaluationtrametes versicolor mycelium |
| spellingShingle | Nguyen Thi-Bich Hang Vo Van Minh Tanaka Munehiro Bui Duc Thang Nguyen-Sy Toan Dang Minh Nhat Chi Cuong-Doan Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties Mycobiology Fermented beverage lactic fermentation Pleurotus ostreatus extract sensory evaluation trametes versicolor mycelium |
| title | Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties |
| title_full | Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties |
| title_fullStr | Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties |
| title_full_unstemmed | Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties |
| title_short | Optimization of Lactic Fermented Beverages: Integrating Trametes Versicolor Mycelium and Pleurotus ostreatus Extract for Enhanced Functional Properties |
| title_sort | optimization of lactic fermented beverages integrating trametes versicolor mycelium and pleurotus ostreatus extract for enhanced functional properties |
| topic | Fermented beverage lactic fermentation Pleurotus ostreatus extract sensory evaluation trametes versicolor mycelium |
| url | https://www.tandfonline.com/doi/10.1080/12298093.2025.2508007 |
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