Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

Edible fungi and lactic acid bacteria (LAB) are emerging as reservoirs of diverse bio-functional products. This study investigated antioxidant antimicrobial activities a mushroom; Calocybe indica protein (CIP) cell-free supernatant (CFS) Lactococcus lactis, Lactobacillus fermentum, brevis isolated from fermented cereal food-Kati against free radicals microorganisms associated with fruits spoilage. Protein extract C. was subjected to ammonium sulfate precipitation (55% saturation). Synergistic radical scavenging CIP CFSs LAB 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙+), 1,1-diphenyl-2-picrylhydrazyl (DPPH˙), hydroxyl (OH˙) their Fe2+ ion chelation activity were within 70.39-84.77%, 62.51-87.63%, 70.58-88.56%%, 62.83-78.76%, respectively. Combinatory effects showed pronounced zones inhibition 6.5 mm 12.1 tested microorganisms. The established that, bioactivities Lactobacilli can be attributed inherent bioactive proteins, suggesting potential exploitation natural bio-preservatives.