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Article

Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria

by
Kavya Venugopal
1,
Paweł Satora
2,*,
Katarzyna Kała
3,
Katarzyna Sułkowska-Ziaja
3,
Agnieszka Szewczyk
3,
Beata Ostachowicz
4,
Bożena Muszyńska
3 and
Emilia Bernaś
1,*
1
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka, 30–149 Krakow, Poland
2
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka, 30–149 Krakow, Poland
3
Department of Medicinal Plant and Mushroom Biotechnology, Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna, 30–688 Krakow, Poland
4
Department of Medical Physics and Biophysics, Faculty of Physics and Applied Computer Science, AGH University of Krakow, 30 Adama Mickiewicza, 30–059 Krakow, Poland
*
Authors to whom correspondence should be addressed.
Molecules 2025, 30(7), 1566; https://doi.org/10.3390/molecules30071566
Submission received: 26 February 2025 / Revised: 27 March 2025 / Accepted: 28 March 2025 / Published: 31 March 2025
(This article belongs to the Special Issue Analysis and Biological Evaluation of Bioactive Compounds from Natural Sources, 2nd Edition)
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Abstract

Lactarius deliciosus is an edible, seasonal, wild-growing forest mushroom with significant functional properties and potential applications in health-promoting foods. The aim of the study was to compare the level of selected functional compounds (minerals, phenols, indoles, L-phenylalanine, lovastatin, ergothioneine, glucans, chitin, chitosan) and Lactic Acid Bacteria (LAB) in freeze-dried snacks made from the fermented caps of L. deliciosus mushrooms. The snacks were made from mushrooms blanched in water or microwave, and fermentation was carried out using one of the strains of probiotic bacteria: L. acidophilus (LA-5) or L. plantarum (SWA016). After 6 months of storage, mushroom products were a good source of functional compounds, especially LAB, minerals, indoles, lovastatin, antioxidants (phenolic compounds), and dietary fibre. Fermentation with added probiotic cultures enhanced indigenous lactobacilli levels, but after storage, only microwave-blanched snacks fermented with L. plantarum retained a high LAB count (7.3 log CFU/g). The selection of pre-treatment significantly influenced bioactive compound composition: water blanching enhanced lovastatin and 6-methyl-D,L-tryptophan contents, whereas microwave blanching maximised K, S, Rb, Fe, Se, Mn, Br, phenolic compounds, antioxidant activity, and soluble dietary fibre. In order to optimise the level of the most important bioactive compounds and LAB, microwave blanching with the addition of L. plantarum SWA016 should applied.
Keywords: wild mushrooms; fermentation; freeze-drying; indoles; ergothioneine; glucans; minerals; antioxidants wild mushrooms; fermentation; freeze-drying; indoles; ergothioneine; glucans; minerals; antioxidants
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MDPI and ACS Style

Venugopal, K.; Satora, P.; Kała, K.; Sułkowska-Ziaja, K.; Szewczyk, A.; Ostachowicz, B.; Muszyńska, B.; Bernaś, E. Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules 2025, 30, 1566. https://doi.org/10.3390/molecules30071566

AMA Style

Venugopal K, Satora P, Kała K, Sułkowska-Ziaja K, Szewczyk A, Ostachowicz B, Muszyńska B, Bernaś E. Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules. 2025; 30(7):1566. https://doi.org/10.3390/molecules30071566

Chicago/Turabian Style

Venugopal, Kavya, Paweł Satora, Katarzyna Kała, Katarzyna Sułkowska-Ziaja, Agnieszka Szewczyk, Beata Ostachowicz, Bożena Muszyńska, and Emilia Bernaś. 2025. "Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria" Molecules 30, no. 7: 1566. https://doi.org/10.3390/molecules30071566

APA Style

Venugopal, K., Satora, P., Kała, K., Sułkowska-Ziaja, K., Szewczyk, A., Ostachowicz, B., Muszyńska, B., & Bernaś, E. (2025). Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria. Molecules, 30(7), 1566. https://doi.org/10.3390/molecules30071566

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