Antioxidative potential, antibiofilm activity and partial chemical characterization of cultured broth after pleurotus ferulae mycelium cultivation

Abstract

The purpose of the present study was to assess the antioxidant effect, antibiofilm activity, and partial characterization of the main groups of bioactive compounds of mushrooms, under the influence of the composition of the relevant culture environment and different fermentation parameters of the Pleurotus (P.) ferulae mushroom mycelium. One used five carbon sources (1.0 g, 2.5 g, and 5.0 g/100 mL), which included glucose, sorbitol, starch, lactose, and sucrose, and of the fermentation parameters, the variation was characteristic for temperature (21, 23, and 25°C), and the pH values varied between 5 and 8. Following a review of the data and the statistical correlation of results, an optimum level of culture environment was found: 2.5 g/100 mL of glucose, at a temperature of 21°C, and a pH value of 5. Under such circumstances, the antioxidant activity exhibited a certain correlation with the level of the primary bioactive compounds (phenolic acids, for instance), the antibiofilm effect against four bacterial strains, and the outcomes were confirmed by showing the essential statistical indices.