Effect of Ganoderma Lucidum Extract on Rheological and Microbial Characteristics of UF-White Cheese During Ripening

The study aimed to explore the impact of methanolic extract from the medicinal mushroom Ganoderma lucidum (GLE) in various concentrations (0, 0.5, 1, 1.5, and 2%) on the rheological and microbial characteristics of UF-white cheese during a 90-day ripening period at a controlled temperature of 5±0.5°C. The study's findings indicated that the optimal combination of storage modulus, loss modulus, and loss tangent was observed in the group integrated with 0.5% GLE, regarding microbial analysis. However, the population of lactic acid (LAB) and mesophilic bacteria exhibited an incremental trend parallel to increasing GLE concentrations by up to 2%. Nevertheless, a reduction was observed during the ripening phase. Additionally, the growth of fungi was effectively inhibited in the presence of GLE, with the sample containing 2% GLE displaying complete fungal suppression compared to the control (6.32±0.12 CFU/g) over 90 days. Remarkably, no coliform bacteria were detected in any treatments throughout the ripening process.