Effects of Trametes versicolor fermented Rosa roxburghii Tratt and Coix seed complex on the physicochemical properties, microstructure, and shelf-life prediction of yogurt

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Abstract

Edible fungi fermentation enhances flavor and physicochemical properties of raw materials, yet its application in yogurt is underexplored. This study investigated changes in flavor, physicochemical properties, rheological, and structural characteristics of yogurt made with a Rosa roxburghii Tratt and Coix seed complex liquid (RRTCSCL) from Trametes versicolor fermentation (TRCY) compared to yogurt made with RRTCSCL without Trametes versicolor fermentation (RCY). HS-SPME/GC-MS and electronic nose showed that TRCY had significantly improved aroma. The γ-aminobutyric acid, free amino acid and esterase activity in TRCY were 1.21 times, 1.19 times, and 1.12 times that of RCY. Structural characterization of TRCY revealed superior rheological properties and microstructural features, as fungal polysaccharides reinforced casein networks through synergistic physical entrapment and chemical crosslinking. Shelf-life prediction of TRCY using Arrhenius models revealed the [H⁺] reduced mean relative error by 31.95 % to pH. This research provides a theoretical foundation for applying edible fungi in yogurt.