Effects of <i>Coriolus versicolor</i>-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and <i>in vitro</i> gut microbiota modulation.

ABSTRACT: In the sweet potato starch processing industry, large volumes of organic wastewater are generated, yet their utilization remains limited. This study introduces a novel strategy for yogurt enhancement by incorporating Coriolus versicolor-fermented sweet potato pulp water (CV-SPPW). The effects of different CV-SPPW concentrations on yogurt's bioactive compounds, functional properties, in vitro gut microbiota modulation were evaluated. The results revealed that increasing CV-SPPW concentrations enriched bioactive components, including polysaccharides and triterpenoids. Notably, at a concentration of 15 %, organic acids such as lactic acid (0.6991 mg/mL) and succinic acid (0.0167 mg/mL) were maximized. Yogurt supplemented with 15 % CV-SPPW exhibited enhanced antioxidant and hypog

SUBMITTER: Cen Q 

PROVIDER: S-EPMC12807823 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature