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December 8, 2025Applied SciencesOpen Access

Fortifying Yogurt with Edible Mushrooms: Bioactive Compounds and Product Properties

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Authors

EJEwa Jabłońska-Ryś

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Overview

Review highlights edible mushrooms' potential to improve physicochemical properties and increase lactic acid bacteria in yogurt, suggesting functional benefits.

Key Points

  • The addition of edible mushrooms improves yogurt stability and sensory profiles, enhancing overall product quality.
  • Incorporating β-glucans and phenolic compounds boosts nutritional value and health benefits, which include antioxidant and anti-inflammatory effects.
  • Analysis of various mushroom forms revealed significant effects on lactic acid fermentation and bacterial growth during yogurt production.
  • Utilizing mushrooms for yogurt fortification emphasizes innovation in functional food development and meets consumer dietary demands.

Cite This Study

Ewa Jabłońska-Ryś (2025) studied this question.

synapsesocial.com/papers/69401f142d562116f28fa44ahttps://doi.org/10.3390/app152412949
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  1. 1Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms2025
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  5. 5PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER2022 · 6 citations