Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Marina Jovanović, Petar Vojvodić, Marija Petrović, Danka Radić, Dragana Mitić-Ćulafić, Marija Kostić and Sonja Veljović
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Marina Jovanović: Institute of General and Physical Chemistry, Belgrade, Serbia
Petar Vojvodić: Private psychiatric practice, Psihocentrala Belgrade, Serbia
Marija Petrović: Institute of General and Physical Chemistry, Belgrade, Serbia
Danka Radić: Institute of General and Physical Chemistry, Belgrade, Serbia
Dragana Mitić-Ćulafić: Faculty of Biology, University of Belgrade, Belgrade, Serbia
Marija Kostić: Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
Sonja Veljović: Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia

Czech Journal of Food Sciences, 2022, vol. 40, issue 6, 456-464

Abstract: This study aimed to produce yogurt with Ganoderma lucidum residues and selected probiotic bacteria. To select the most potent GABA-producing strain (GABA - γ-aminobutyric acid), nine probiotic bacteria were subjected to the glutamate decarboxylase (GAD) activity assay. Limosilactobacillus reuteri DSM 17938 was selected and used in preparing fresh yogurts, with and without supplementation of Ganoderma residues obtained after water extraction [GW (Ganoderma waste) 2% (w/v)]. A decrease in pH during fermentation and the occurrence of syneresis were investigated. Lactic acid bacteria (LAB) viability and anti-Escherichia activity were estimated. Further, the cytotoxic effect of yogurt extracts on the human colon cancer cell line (HCT116) was surveyed. Besides functionality, the sensory attributes were evaluated. The pH values did not significantly change with the GW addition while increasing the LAB counts [up to 9.76 ± 0.11 log colony-forming units (CFU) mL-1] and the cytotoxic effect on HCT116 cells. Yogurt produced with selected bacteria and GW had the most valuable anti-coli effect against E. coli 0157: H7 and E. coli ATCC 35218 (American Type Culture Collection, Rockville, Maryland) (4.81 ± 0.62 and 5.64 ± 0.29 CFU mL-1, respectively). Although the added GW increased the yogurt functionality, it had a slightly negative effect on the taste and texture of the partially modified recipe. Yogurts fortified with GABA-producing strain and GW could potentially reduce relapse rates of depressive disorders.

Keywords: fermented beverages; psychobiotics; sustainability; depression; anti-Escherichia activity (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:6:id:164-2022-cjfs

DOI: 10.17221/164/2022-CJFS

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