Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Polysaccharide extracts (0.05 ~ 0.15% w/w) from Lactarius volemus Fr. were used as growth factors and were incorporated into three different probiotic yoghurts. Yoghurts with polysaccharide extracts had a significantly improved water‐retention capacity and reduced pH ( P < 0.05). Polysaccharide extracts also significantly increased the viable count and essential amino acid content in the probiotic yoghurts ( P < 0.05). The best sensory properties were achieved with the addition of 0.10% polysaccharide extracts. Our study suggests that polysaccharide extracts from L. volemus Fr. are a highly efficient growth factor for shortening the fermentation period and improving the quality of probiotic yoghurts.