Effects Of Common Edible Fungi On The Growth Of Lactobacillus

Edible fungi are not only rich in nutrition of a variety of nutrients and thephysiological mineral element, but also contains some bioactive substances, which aregood for medical treatment and health care. At present, the exploitation and utilization ofedible fungi in China used to be focused mainly on food, and barely on medical treatmentand health care. In this research, we took a preliminary study on the prebiotic effects ofeleven kinds of the commercial mushroom on six lactic acid bacteria being suitable forfood approved by the National Ministry of Health and Enterobacteriaceae, and theinhibition on pathogenic bacteria. The results are as follows(1) The absorbances and amounts of three bacteria growth including Lactobacilluscasei, Escherichia coli and Staphylococcus aureus have all significant linear correlationsduring the four growth periods. The absorbances of bacteria growth determined bycultivating for20h were the best accurate to assess the changes of biomass comparedwith the other growth periods.(2) When mediums were added20%of the mushroom extract or2%of themushroom powder, the powder of Pleurotus ostreatus enhanced clearly the growth of thesix lactic acid bacteria, and its extract just promte the growth of four kinds. Followed byFlammulina velutipes, its powder also develop the growth of six kinds, and its exstractonly influence the growth of Lactobacillus casei. The lowest effect of growth wasVolvariella volvacea and Pleurotus eryngii. Their extracts and powder all failed topromote the growth of the six lactic acid bacteria. Others mushroom extracts or powdersdevelop the growth of only one, or two or three kinds of bacteria.(3)The variety of edible fungi have different effects on the fermentation acidity oflactic acid bacteria. The most of mushroom powder could reduce the fermentation acidity.Among the extracts of eleven kinds of edible fungi, some could contribute to produceacid to the strains, including Lentinula edodes to Lactobacillus casei and Streptococcusthermophilus, Dictyophora spp to Streptococcus thermophilus, and Tremella fuciformisto Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus reuteri. The otherextracts of edible fungi could inhibit Lactic acid bacteria to produce acid, or no impact.(4) As to the effect of amount of edible fungi on the grow of lactic acid bacteria,there were mainly three forms: Firstly, the amount of edible fungi had significantlypromote the growth of the lactic acid bacteria by low concentrations, and weakly by highconcentration, such as Pleuratus plumonarius. Secondly, the more the amount of ediblefungi, the more developing growth of lactic acid bacteria at a certain range of fungiconcentration, and then decreasing up to a certain amount, such as Dictyophora, Tremellafuciformis, Auricularia auricula. Thirdly, the more the amount of edible fungi, the moredeveloping growth of lactic acid bacteria, and then the growth seemed to be stable after reaching maximum, such as Agrocybe chaxinggu, Lentinula edodes.(5) Four kinds of mushroom including Valvariella volvacea, Dictyophora spp,Auricularia auricula, Tremella fuciformis had inhibitory effect on the growth ofEscherichia coli. Some mushroom had adverse effects on the growth, such as the exctractof10%Valvariella volvacea,15%Dictyophora spp,30%Auricularia auricula, and15%Tremella fuciformis. The other kinds of edible fungi has no effect or enhanced the growthof E. coli. Agaricus bisporus extract, Auricularia auricula extract, Agaricus bisporuspowder and Pleuratus plumonarius powder had inhibitory effect on the growth ofStaphylococcus aureus. It had more stronger effects by15%A. bisporus extract,10%A.auricula extract,2.5%A. bisporus powder, and2.0%P. plumonarius powder. The otherkinds of edible fungi no effect or enhanced the growth of S. aureus.