In vitro fermentation of six kinds of edible mushrooms and its effects on fecal microbiota composition

Abstract

The effects of six different species of edible mushroom (Auricularia auricular, Flammulina velutipes, Lentinus edodes, Agaricus bispours, Pleurotus osteratus and Pleurotus eryngii) on the intestinal microbial community composition and diversity in the fermentation liquor were investigated. During in vitro digestion and anaerobic culture, the short chain fatty acid (SCFA) concentrations and pH values were significantly altered in edible mushroom treated compared to those of control (P < 0.05). Moreover, the sequencing result showed that edible mushrooms had a great impact on the composition and diversity of intestinal microorganisms in fermentation liquor, which were structurally different compared with the control group (P < 0.05). Especially, A. auricular increased the abundance of Bifidobacteriales and Bacteroidales, decreased the abundance of Fusobacteriales; A. bispours increased the abundance of Lactobacillus. The effects among six kinds of mushrooms on intestinal microorganisms were significantly different in our exploratory study. In general, this study indicates that edible mushrooms have a positive role in gastrointestinal tract health by producing SCFAs and regulating the intestinal microbe.