Ganoderma lucidum — Medical mushroom as a raw material for beer with enhanced functional properties

• Published in: Food research international Vol. 43; no. 9; pp. 2262 - 2269
• Main Authors: Leskosek-Cukalovic, I., Despotovic, S., Lakic, N., Niksic, M., Nedovic, V., Tesevic, V.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2010; Elsevier
• Subjects: Acceptance tests; Beer; Beers; Biological and medical sciences; Enrichment; Females; Fermented food industries; Food industries; Fruit and vegetable industries; Functional properties; Fundamental and applied biological sciences. Psychology; Ganoderma; Ganoderma lucidum; gender differences; Males; Medical; medicinal plants; men; Mushrooms; plant extracts; Raw materials; Sensory properties; Terpenoids; women; Functional properties; Sensory properties; Ganoderma lucidum; Terpenoids; Beer; Fungi; Alcoholic beverage; Terpenoid; Raw materials; Properties; Edible fungi
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2010.07.014

Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness.