Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications
Gülru Bulkan | Gerarda Tania Yudhanti | Sitaresmi Sitaresmi | Ria Millati | Rachma Wikandari | Mohammad J. Taherzadeh
The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge. In this work, the resistance of two edible filamentous fungi, <i>Rhizopus oligosporus</i> and <i>Neurospora intermedia</i>, to 10 typically inhibiting bioactive compounds available in FPRs (epicatechin, quercetin, ellagic acid, betanin, octanol, hexanal, D-limonene, myrcene, car-3-ene, and ascorbic acid) was examined. These compounds’ inhibitory and stimulatory effects on fungal growth were examined individually. Three different concentrations (2.4, 24, and 240 mg/L) within the natural concentration range of these compounds in FPRs were tested. These bioactive compounds stimulated the growth yield and glucose consumption rate of <i>R. oligosporus</i>, while there was no increase in the biomass yield of <i>N. intermedia</i>. Ellagic acid caused an up to four-fold increase in the biomass yield of <i>R. oligosporus</i>. In addition, octanol and D-limonene showed antifungal effects against <i>N. intermedia</i>. These results may be helpful in the development of fungus-based novel fermented foods.
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