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Straightforward bacterial-fungal fermentation between Lactobacillus plantarum and Pleurotus eryngii for synergistic improvement of bioactivity

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Abstract

Synergistic fermentation between bacteria and fungi has great potential in many industrial fields. Here, we investigated how bacterial-fungal fermentation can promote the bioactivity of edible-fungus. The submerged Lactobacillus plantarum culture actively produced acids incorporated with polysaccharides from β-glucan-rich Pleurotus eryngii as a substrate for fermentation that resulted in a low pH of submerged culture. Fermented P. eryngii with L. plantarum showed enhanced bioactivities, including anti-bacterial, antioxidant, and anti-allergic activities compared to hot water extract of P. eryngii. This result suggests that a synergistic fermentation between bacteria and fungi can apply to functional food making.

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Authors and Affiliations

  1. Department of Food Science and Technology, Yeungnam University, Gyeongsan, Korea

    Dongyeop Kim, You Hyuk Ko & Gi Dong Han

  2. Division of Food, Beverage & Culinary Art, Yeungnam University College, Daegu, Korea

    Hyun Chae Chung

  3. Biofilm Research Laboratory, School of Dental Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA

    Dongyeop Kim

Authors
  1. Dongyeop Kim
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  2. You Hyuk Ko
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  3. Hyun Chae Chung
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  4. Gi Dong Han
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Correspondence to Dongyeop Kim.

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Kim, D., Ko, Y.H., Chung, H.C. et al. Straightforward bacterial-fungal fermentation between Lactobacillus plantarum and Pleurotus eryngii for synergistic improvement of bioactivity. Food Sci Biotechnol 24, 607–610 (2015). https://doi.org/10.1007/s10068-015-0079-y

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  • DOI: https://doi.org/10.1007/s10068-015-0079-y

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