Publication detail

Dual Fermentation of Cereals: Boosting Bioactivity with Hericium erinaceus and Probiotics

BENDOVÁ, A. VEČERÍKOVÁ, P. RADVANOVÁ, T. ŽIVNÁ, K. HOOVÁ, J. HUDEČKOVÁ, H. MÁROVÁ, I.

Original Title

Dual Fermentation of Cereals: Boosting Bioactivity with Hericium erinaceus and Probiotics

Type

abstract

Language

English

Original Abstract

This study investigates the effects of cultivating the medicinal mushroom Hericium erinaceus on the nutritional and biological properties of various cereal substrates, followed by lactic acid fermentation using the probiotic bacterium Lactobacillus rhamnosus. The two-step biotechnological approach involved fungal mycelium growth on gluten-free or partially gluten-free substrates, followed by probiotic fermentation aimed at enhancing the bioavailability and bioactivity of naturally occurring compounds.

Keywords

Hericium erinaceus, probiotics, dual fermentation

Authors

BENDOVÁ, A.; VEČERÍKOVÁ, P.; RADVANOVÁ, T.; ŽIVNÁ, K.; HOOVÁ, J.; HUDEČKOVÁ, H.; MÁROVÁ, I.

Released

8. 9. 2025

Pages from

120

Pages to

121

Pages count

2

URL

https://food-chemistry-technology-conferences.magnusgroup.org/uploads/pdfs/abstract-book-fat-2025.pdf

BibTex

@misc{BUT198802,
  author="Agáta {Bendová} and Paula {Večeríková} and Tereza {Radvanová} and Kristýna {Živná} and Julie {Hoová} and Helena {Hudečková} and Ivana {Márová}",
  title="Dual Fermentation of Cereals: Boosting Bioactivity with Hericium erinaceus and Probiotics",
  year="2025",
  pages="120--121",
  url="https://food-chemistry-technology-conferences.magnusgroup.org/uploads/pdfs/abstract-book-fat-2025.pdf",
  note="abstract"
}