engleski

The quest for new functional products: beer with the addition of medicinal mushroom Trametes versicolor extract

The food market is in constant demand for new products with a high added value associated with health, i.e. functional products. Even though the beneficial health properties of moderate beer consumption have been documented, the quest for functional beer additives is still ongoing. The study aimed to investigate how the addition of medicinal mushroom Trametes versicolor extract to the wort affects the yeast fermentation activity, as well as the physico-chemical properties of the final product. Microfermentations of wort with the addition of 1 mL mushroom ethanol extract (750 mL wort), and 10 and 20 mL of the mushroom water extract (1750 mL wort) were carried at 18 °C for 12 days. Commercially available top- fermenting dry yeast was used as inoculum, and the fermentation process was monitored by CO2 evolution. Basic standard beer analyses, as well as total polyphenol content and antioxidant activity (DPPH), were performed in all beer samples, including the control samples (without the mushroom extract addition). The obtained results suggest that the addition of medicinal mushroom T. versicolor extract to wort did not significantly affect the fermentation activity of yeast or the basic beer quality indicators. In comparison to control samples, somewhat higher concentrations of total polyphenols were recorded in all beer samples with the addition of extracts.

beer ; medicinal mushrooms ; Trametes versicolor ; fermentation activity ; total polyphenols

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