Effects of edible fungi fermentation broths on the physicochemical properties and nutritional components of yogurt

Abstract

Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made from the mixed bacteria under the other fermentation broths was in the range of 70~110 °T. Compared with the control group, 5 mL/100 mL fermentation broth of T. gelatinosum （Scop.） Pers. and 25~30 mL/100 mL fermentation broth of A. luteo-virens significantly improved the water holding capacity and protein contents of yogurt, respectively, and 5~15 mL/100 mL of the fermentation broth of T. gelatinosum （Scop.） Pers. increased the potassium and calcium contents of yogurt. Compared with single bacteria yogurt, 30 mL/100 mL fermentation broth of A. luteo-virens significantly increased the potassium and calcium contents of yogurt with increased by 12% and 54% respectively, while the water holding capacity, protein and phosphorus contents in mixed bacteria yogurt were significantly higher than that of single bacteria yogurt at a dose of 15~20 mL/100 mL A. luteo-virens fermentation broth, rose by 10%~22%, 120%~224% and 52%. Under the condition of 30 mL/100 mL T. gelatinosum （Scop.） Pers, fermentation broth of the sensory score, water holding capacity and fat content of mixed bacteria yogurt were significantly higher than those of single bacteria yogurt, with the rate of 6%, 17% and 41%, respectively. 25 mL/100 mL T. gelatinosum （Scop.） Pers. fermentation broth significantly increased the potassium and iron contents by 34% and 416%, respectively. Conclusion: The low dosage of selenium-rich fermentation broth of A. luteo-virens and T. gelatinosum （Scop.） Pers. could improve the sensory score, pH, acidity, water retention, protein, fat and mineral elements （P, K, Ca, Fe） contents of yogurt.

Keywords

• armillaria luteo-virens
• tremellodon gelatinosum （scop.） pers.
• yogurt
• selenium-enriched fermentation broth
• physicochemical properties
• nutritional component