Effects of Ten Fungal Polysaccharides on Fermentation Characteristics of Yoghurt Starter

In order to promote fungal polysaccharides development and utilization, ten kinds of fungal polysaccharides, including Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Flammulina velutipes polysaccharide, Porcini porcini polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide and Volvaria volvacea polysaccharide were selected to explore the effects of fungal polysaccharides on the fermentation characteristics of yogurt starter in this study. The results showed as follows: Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide had a significant promotion effect on the fermentation characteristics of the starter (P<0.05), and the optimal supplemental amounts were 0.2%, 0.4%, 0.6%, 0.2%, 0.6%, 0.2%, 0.2%, respectively. However, three kinds of fungal polysaccharides, including Flammulina velutipes polysaccharide, Porcini porcini polysaccharide and Volvaria volvacea polysaccharide had no significant effect on the fermentation characteristics of the starter. Through single-factor experiment, it was found that 0.2% Auricularia auricularia polysaccharide in yogurt was more beneficial to lactic acid production, viscosity production and the growth of lactic acid bacteria than other groups. 0.2% Auricularia auricularia polysaccharide yogurt had the lowest pH value (pH4.3), the highest viscosity (1300 mPa·s), the best texture property (hardness: 195.12±8.13 g, cohesion: 8.70±1.74 mJ, adhesion: 78.62±3.56 g), the highest viable count (1.6×10⁸ CFU/mL), and the highest satisfaction with sensory evaluation (score 94.08/100). In this study, the effects of fungal polysaccharides on the fermentation characteristics of yoghurt starter were investigated, which would provide a basis for the development of a new type of yoghurt with fungal polysaccharides as prebiotics.