Abstract:The effects of Lentinus edodes after fermentation by lactic acid bacteria on the structure and diversity of gut microbiota were studied by gavage test and 16S rRNA high-throughput sequencing in mice, and the flavored ready-to-eat products were studied and developed. The results showed that medium dose (10 g/kg, calculated by the mouse body weight) of fermented L. edodes changed the species diversity of gut microbiota in mice. The number of endemic and rare species increased, the individual differences decreased, and the species distribution was more uniform. Fermented L. edodes could increase the relative abundance of beneficial bacteria in varied degrees, including Muribaculaceae, Lactobacillus, Dubosiella, Lachnospiraceae, and reduce the relative abundance of Helicobacter, Mycoplasma and other pathogenic bacteria in the intestinal tract of mice, and thus the intestinal health could be improved. Through single factor and response surface optimization tests, the best formula of flavored ready-to-eat product prepared through lactic acid bacteria fermented L. edodes was set with fermented L. edodes block of 81.5%, sweet bean paste of 1.0%, broad bean paste of 1.5%, white granulated sugar of 6.0%, rattan pepper oil of 3.0%, sesame of 2.0%, chili oil of 4.0%, and ginger juice of 1.0% (mass ratio). This study could provide a useful reference for the application of lactic acid bacteria fermentation technology in the value-added processing of L. edodes.
