Antioxidant Activity, Bioactive Compounds and Antimicrobial Effect of Mushrooms Extracts

Abstract

Ganoderma applanatum and Flammulina velutipes are known for their nutritional value. In the present study was tested their antimicrobial and antioxidant capabilities. Due to the resistance of pathogens to synthetic agents, there is a real need for new natural products with practical utility. Alcoholic extracts of macromycetes' mycelial biomass, obtained in three different culture media were investigated for antimicrobial potential against gram-positive and gram-negative bacteria, namely Escherichia coli, Bacillus cereus, B. subtilis, Staphylococcus aureus, Enterococcus faecalis, Pseudomonas fluorescens, and Enterobacter cloacae. Alcoholic extracts of mycelial biomass obtained in medium prepared with wine yeast had a higher inhibitory activity compared to the other two extracts, which had reduced inhibitory activity. Both antimicrobial and antioxidant capacity was dependent on the growth medium of mycelia biomass. The concentration of phenolic compounds directly contributed to the antioxidant action.