Preliminary evaluation of inhibitory activity of medicinal mushroom extracts against pathogenic bacteria and spoilage yeasts

A bacterial contamination in processed foods has been a continuing challenge for the food industry. Many chemical preservatives are showing signs of inefficiencies as microorganisms build resistance. Therefore, research into novel antimicrobial compounds is critical improving safety. The ethanolic extracts medicinal mushrooms (MM; Agaricus blazei Murrill, Ganoderma lucidum, Grifola frondosa, Inonotus obliquus, Lentinula edodes, and Phellinus linteus) were tested activities against common foodborne pathogens (Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Listeria monocytogenes) spoilage yeast (Saccharomyces cerevisiae, Zygosaccharomyces bailii, bailii/bisporus). Inhibitory measured using disk diffusion assay (DD). Additional analysis L. monocytogenes Z. bailii carried out Optical density measurements (OD). HPLC was used to fractionate MM (6–8 fractions per MM). results from DD OD showed that most MMs displayed statistically significant inhibition compared ethanol control. Stronger observed yeasts than bacteria. Also, fraction dependent. Further work required identify bioactive compounds.