Detail publikace

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.

Originální název

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

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

Hericium erinaceus, probiotics, dual fermentation

Autoři

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

Vydáno

8. 9. 2025

Strany od

120

Strany do

121

Strany počet

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"
}