Abstract:Objective The aim of this study is to explore the effects of edible fungal polysaccharides on the proliferation and metabolism of Lactobacillus rhamnosus GG (LGG).Method Flarnmulina velutipes polysaccharides (FVP), Tremella fueiformls polysaccharides (TFP), Auricularia auricula polysaccharides (AAP), lentinan (LNT), Hericium erinaceus polysaccharides (HEP), and Poria cocos polysaccharides (PCP) were selected as carbon sources for the culture of LGG. The viable bacterial count and the concentration of short-chain fatty acids (SCFAs) were determined. Two polysaccharides were selected from the six polysaccharides and added in different mass ratios to the LGG-fermented milk, and then the pH and textural properties of the fermented milk samples were determined.Result The TFP and PCP groups had the higher polysaccharide utilization rate and the highest production of SCFAs. When the two polysaccharides were added into the fermented milk, different mass ratios of polysaccharides had little effect on the acid production of the fermented milk. The hardness, viscosity, cohesiveness, and adhesion of the fermented milk decreased when the mass ratio of TFP to PCP was higher (P<0.05), and the viscosity of the fermented milk reached the maximum when the mass ratio of TFP to PCP was 1∶1.Conclusion TFP and PCP can promote the proliferation and metabolism of LGG. The taste of LGG-fermented milk can be improved by adding TFP and PCP in a mass ratio of 1∶1.
