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

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 <i>Coriolus versicolor</i>-fermented sweet potato pulp water (CV-SPPW). The effects of different CV-SPPW concentrations on yogurt's bioactive compounds, functional properties, <i>in vitro</i> 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 hypoglycemic activities. Furthermore, CV-SPPW supplementation modulated the gut microbiota by increasing the relative abundance of beneficial phyla, such as Firmicutes and Bacteroidetes, while reducing potentially harmful taxa, thereby improving microbial diversity and community structure. These findings suggest that CV-SPPW valorization provides a sustainable approach to developing functional yogurt with enhanced health benefits.