Czech J. Food Sci., 2022, 40(6):456-464 | DOI: 10.17221/164/2022-CJFS

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial wasteOriginal Paper

Marina Jovanović1, Petar Vojvodić2, Marija Petrović1, Danka Radić1, Dragana Mitić-Ćulafić3, Marija Kostić4, Sonja Veljović ORCID...4
1 Institute of General and Physical Chemistry, Belgrade, Serbia
2 Private psychiatric practice, Psihocentrala Belgrade, Serbia
3 Faculty of Biology, University of Belgrade, Belgrade, Serbia
4 Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia

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

Received: September 5, 2022; Accepted: December 2, 2022; Prepublished online: December 19, 2022; Published: November 22, 2022  Show citation

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Jovanović M, Vojvodić P, Petrović M, Radić D, Mitić-Ćulafić D, Kostić M, Veljović S. Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste. Czech J. Food Sci. 2022;40(6):456-464. doi: 10.17221/164/2022-CJFS.
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