Basidiocarp structures of Lentinus crinitus: an antimicrobial source against foodborne pathogens and food spoilage microorganisms

Abstract

Lentinus crinitus basidiocarps are an alternative to antimicrobials, but the stipe (24% basidiocarp) is discarded even with potential antimicrobial activity. This study evaluated the antimicrobial activity of L. crinitus basidiocarp pileus and stipe extracts against foodborne pathogens and food spoilage microorganisms. Basidiocarps of L. crinitus were grown in sugarcane bagasse and rice husks and the pileus and stipe methanolic extract was analyzed by broth microdilution method for antimicrobial activity against eight bacteria and eight fungi. The minimum bactericidal concentration values for pileus and stipe ranged from 0.40 to 0.50 mg mL − 1 , for streptomycin from 0.10 to 0.50 mg mL − 1 , and for ampicillin from 0.40 to 1.20 mg mL − 1 . The minimum fungicidal concentration values for pileus and stipe ranged from 0.06 to 0.60 mg mL − 1 , for bifonazole from 0.20 to 0.25 mg mL − 1 , and for ketoconazole from 0.30 to 3.50 mg mL − 1 . Extracts had bacteriostatic, bactericidal, fungistatic and fungicidal activity against all microorganisms, but with greater efficiency and specificity for some microorganisms. Both pileus and stipe are promising and sustainable alternatives for use in food, agricultural, and pharmaceutical industries.

Probiotic growth-stimulating capacity and antimicrobial activities of aqueous extracts of Lentinus crinitus (L.) Fr (polyporales, basidiomycota)

“…Further, extracts of L. crinitus showed high percentages of inhibition of E. coli, S. typhimurium, R. oryzae, F. oxysporum and A. niger. A more recent investigation evaluated the antimicrobial activity of L. crinitus basidiocarp, where the minimum bactericidal and fungicidal concentration values similar to or lower than those verified by commercial antibiotics or food additives used as preservatives [ 6 ] and other investigation show the L. crinitus basidiocarps are an alternative to antimicrobials against foodborne pathogens and food spoilage microorganisms [ 5 ]. There are no reports of aqueous extracts of L. crinitus obtained from the spent mushroom substrate obtained from solid fermentation.…”

“… Brazil 2021 [ 69 ] Basidiocarp pileus and stipe/Solid State Fermentation Methanolic extracts Antimicrobial activity against Bacillus cereus, Enterobacter cloacae, Escherichia coli, Listeria monocytogenes, Micrococus luteus, Pseudomonas aeruginosa, Salmonella enterica, Staphylococcus aureus, Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium aurantiogriseum, Penicillium ochrochlonron, Talaromyces funiculosus and Trichoderma virens. Brazil 2021 [ 5 ] Mycelial biomass/Submerged Fermentation Methanolic extracts Antimicrobial activity against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella enterica, Enterobacter cloacae, Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Talaromyces funiculosus, Penicillium aurantiogriseum and Trichoderma virens. Brazil 2022 [ 70 ] …”

“…Lentinus crinitus (L.) Fr is a wild macrofungus with pantropical and neotropical distribution used as food by ethnic communities in Brazil, Colombia, Peru and Venezuela [ [1] , [2] , [3] ] and biological activities have been reported, including antimicrobial [ [4] , [5] , [6] ], antitumor [ 7 ], antioxidant [ 8 , 9 ], bioremediating potential [ [10] , [11] , [12] , [13] ], lignin biodegradation [ 14 ], dye decolourisation and ligninolytic enzymes production [ [15] , [16] , [17] , [18] , [19] , [20] , [21] ].…”

“…The first scientific reports of biological activities are related to the antimicrobial activity of metabolites or extracts obtained from submerged culture and other more recent studies related to the antimicrobial activity of basidiomata of L. crinitus wild or cultivated by solid culture, as well as mycelial biomass obtained from submerged culture [ 4 , 22 ]. However, there are no detailed reports on aqueous extracts from L. crinitus obtained by different biotechnological methods and probiotic growth-stimulating capacity with potential use as prebiotics.…”

Exploring the untapped potential of naturally occurring antimicrobial compounds: novel advancements in food preservation for enhanced safety and sustainability

“…There are around 140,000 different types of mushrooms have been identified so far, and numerous studies have shown that they have antimicrobial and bioactive properties. Scientists have investigated the potential of edible mushrooms in the food industry (Berteli et al, 2022;Han et al, 2022). However, more studies are going to be conducted in this area because there are so few reports available mentioning the actual uses of mushroom anti-microbial as control agents for food safety.…”