Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity
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Gu, Yutong
Zhao, Zhiyu
Lakshitha, Rushan
Chen, Tony
Kantono, Kevin
Wan-Mohtar, Wan Abd Al Qadr Imad
Raseetha, Siva
Hamid, Nazimah
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MDPI AG
Abstract
The broader application of Lingzhi (Ganoderma lucidum) in functional foods is fundamentally restricted by its intense, triterpenoid-driven bitterness. This study investigated the biochemical changes in Lingzhi mushroom mycelium (LMM) over a 10-day controlled fermentation with Lactiplantibacillus plantarum. To evaluate bioactivity enhancement, a dual predictive modelling strategy (Partial Least Squares Regression [PLSR] and elastic-net) was applied to the non-volatile metabolite matrix, identifying model-supported candidate contributors to TPC and FRAP antioxidant responses. Concurrently, fermentation significantly transformed the matrix, yielding an estimated 24-fold increase in synergistic umami intensity, with Equivalent Umami Concentration (EUC) increasing from 0.27 to 6.49 g MSG/100 g fermented LMM by Day 10. This increase was primarily driven by the accumulation of glutamic acid (Taste Activity Value [TAV] = 1.27) and its potent synergy with 5'-GMP (TAV = 2.82). Furthermore, Principal Component Analysis (PCA) of GC-MS volatile data revealed a distinct temporal transition from lipid-derived aldehydes to microbially generated 'mushroom' alcohols and mid-fermentation esters, suggesting enhanced aromatic complexity. These findings indicate that targeted L. plantarum fermentation can convert raw LMM into a bioactive ingredient with enhanced umami and antioxidant capacity suggesting potential for improved palatability that warrants sensory confirmation.
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Lactiplantibacillus plantarum, Lingzhi mushroom mycelium, PLSR, antioxidant activity, bioactive compounds, fermentation time, taste-active metabolites, umami synergy, 3101 Biochemistry and Cell Biology, 32 Biomedical and Clinical Sciences, 31 Biological Sciences, 3205 Medical Biochemistry and Metabolomics, 3214 Pharmacology and Pharmaceutical Sciences, 3101 Biochemistry and cell biology, 3205 Medical biochemistry and metabolomics, 3214 Pharmacology and pharmaceutical sciences
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Antioxidants (Basel), ISSN: 2076-3921 (Print); 2076-3921 (Online), MDPI AG, 15(9), 1196-1196. doi: 10.3390/antiox15091196
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© 2026 by the authors. Licensee MDPI, Basel, Switzerland. This article is open access.
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