Title : Possible advantages of using reishi in cheese brine for the production of probiotics and/or prebiotics cheese
Abstract:
In this study, the use of reishi mushroom (Ganoderma lucidium) powder or extract in process brine or ripening brine in the cheese production and the possibilities of probiotic and/or prebiotic cheese production were evaluated in the light of literature reports. Studies on this subject support the idea that reishi mushroom powder or extract can be used in cheese brine to support the viability of probiotic bacteria without making any sensory difference.
Dairy products have been evaluated as a good probiotic and prebiotic carrier vehicle from past to present. Cheese producers have been working on alternative and new production methods to produce healthier products in recent years. For this reason, it is thought that these properties of cheese, which is a good probiotic and/or prebiotic food, can be supported by adding reishi mushroom powder in brine and this potential may increase. Reishi mushroom has water-soluble and prebiotic components, especially beta glucans and some polysaccharides. Thanks to these components, it has the potential to increase the growth of probiotic bacteria. In this way, it has the potential to provide beneficial effects both during the cheese process and after cheese is consumed in the gut of the consumer. In the production of probiotic foods, probiotic bacteria must be present in sufficient numbers and alive until the end of their shelf life. It is thought that the addition of reishi mushroom powder in the production brine and ripening brine will activate the growth of live probiotic bacteria. This is a situation that will increase the current probiotic cheese production potential. Manufacturers or researchers will be able to strengthen their processes with different natural prebiotics such as reishi mushroom
Thanks to the information gathered in this study, cheese producers or scientists doing research on this subject will have information about the possible beneficial effects of reishi mushrooms during cheese processing and ripening and will be able to use this data in future research designs. This study will provide new information to assist in a process design problem. The number of live probiotic bacteria cannot always be reached as desired. for this reason, adding prebiotic components that will encourage live bacteria to the brine will provide an advantage in the production of probiotic cheese. It is thought that cheeses containing both probiotics and reishi prebiotics may be attractive to consumers who want to eat healthier in the market. However, clearer results can be obtained with comparative studies on this subject.
