Fortification of dairy product Narine with polysaccharides from oyster mushroom

• Main Authors: Antonceva Ekaterina, Shamtsyan Mark
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/75/e3sconf_bft2020_01001.pdf

Mushrooms are rich in biologically active substances. Basidiomycete oyster mushroom or Pleurotus ostreatus is not only widely used in food, but also have radioprotection, preventive effect on recurrent respiratory tract infections, hypocholesterolic action, antitumor effect, strong immunostimulatory activity and other beneficial medical effects. It is considered that β-glucans play significant role in the biological activities of the oyster mushroom. The aim of this research was to study the effect of the addition of various β-glucan containing preparations obtained from the submerged biomass of P. ostreatus on the process of milk fermentation and properties of the finished product. Preparations of β-glucans obtained from submerged cultured P. ostreatus biomass were obtained using different extraction protocols. The content of β-glucans in preparations was determined using Assay Kit (Megazyme). Preparations were added to milk in different concentrations before the introduction of starter culture. A starter containing Lactobacillus acidophilus n.v. Er 317/402 strain «Narine» was used for fermentation. The titratable acidity was controlled during the fermentation. Physicochemical, structural-mechanical properties (water holding capacity) of the obtained samples were studied. The sensory evaluation of the products was evaluated. Results show that the addition of preparations increase the glycolytic activity. Structural-mechanical properties of yogurt samples fortified by β-glucan-containing preparations depend on the preparation and its concentration. Sensory evaluation showed that experimental samples differed not only from the control sample but also from each other.