Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model

Abstract

The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28–day shelf life; microbial, physico–chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in–mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.