Green mechanical and microbial processing of fungal mycelium for yogurt alternative production

This study presents a green, integrated strategy for valorizing fungal mycelium from Phellinus linteus (PL) and Cordyceps sinensis (CS) into functional yogurt alternatives. The effects of high-pressure homogenization (HPH), thermal pasteurization, and microbial fermentation on structural constituents and rheological properties were systematically investigated. HPH reduced particle size (by 77% in PL, 67% in CS) and increased protein solubility (35.7% in PL, 42.7% in CS), promoting the transition from a liquid-like system to a viscoelastic network. Prolonged pasteurization (85 °C, 30 min) enhanced starch gelatinization compared to shorter treatment (5 min), improving viscosity, water-binding capacity, and microbial safety. Fermentation with commercial yogurt starters reached pH 4.5 within 7 h and probiotic levels of 8-9 log colony-forming units (CFU)/g. In situ production of dextran and β-glucan by Weissella confusa VIII40 and Pediococcus claussenii 55 T, respectively, significantly enhanced viscosity, viscoelastic moduli, and creep-recovery behavior. Notably, high dextran yields (2.6-3.1%) significantly reduced syneresis to below 10%. Overall, the integrated mechanical and microbial processing demonstrates a clean-label method for converting underutilized fungal biomass into high fiber yogurt alternatives with improved rheological and textural quality.