Effect of Edible Mushroom on The Development of Lactic Acid Bacteria

Abstract

Currently, many products for human health are available in the market as prebiotics and probiotics. Prebiotics are defined as indigestible dietary fibres and oligosaccharides that promote the growth of lactic acid bacteria in the gastrointestinal tract. With evidence showing that the microbiota is undoubtedly linked to overall health, the discovery of new prebiotics acting on functional foods and beneficial bacteria is important. Mushrooms are well known for their organoleptic qualities as well as for harbouring many different bioactive substances with beneficial health effects. Fungi are of increasing interest as a potential source of prebiotic substrates. Developing a new potential prebiotic from inexpensive and abundant materials such as mushrooms is one of the aspects to be considered. Prebiotic compounds obtained through fungal extraction have been used in numerous research as non-digestible dietary ingredients to show that they inhibit pathogenic organisms and promote probiotic growth. It will take more thorough research to ascertain the metabolic pathways that are triggered in the process of probiotic strains utilizing fungal polysaccharides. Future projections for the food industry indicate that mushrooms will become even more significant. This study examined mushrooms' potential as a prebiotic source and provided a detailed description of its theory and use