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Dairy products are often used as a base for functional food products. Preparations obtained from Pleurotus ostreatus possess antitumor, immunomodulating, anti-inflammatory, antioxidant, antibiotic, radioprotective and hypoglycemic actions. A special attention should be paid to beta-glucans, which are demonstrating significant biological activities. The aim of our research was to study the influence of fortification of dairy products with Pleurotus ostreatus beta-glucans on product characteristics. Preparations of beta-glucans obtained from submerged cultured P. ostreatus biomass were the object of our study. Three different preparations were obtained using different extraction protocols. Preparations were added to the milk in different concentrations just before its inoculation with different starter cultures to obtain various dairy products fortified with beta-glucans. An influence of the addition of different doses of mushroom preparations on the characteristics of produced dairy products was studied. It was found, that fortification with beta-glucan containing preparations, which is adding new functional properties to final dairy products, has no negative effect on the organoleptically properties of the products. It can also shorten the fermentation period and increase the product viscosity. Obtained results are demonstrating the possibility and motivation of the fortification of dairy products with mushroom beta-glucans to develop of new prospective functional products.

Hydrophobins are low-molecular proteins with very high surface activity and great potential for application in food and pharmaceutical industries. In this study an efficient method for isolation of hydrophobin-type proteins from Trichoderma viride mycelia biomass and native liquid of culture medium was elaborated. Extraction buffer and parameters of the extracting agents, such as buffer pH value and its molarity, as well as extraction temperature and duration time were selected. Obtained proteins were purified and their molecular weight was determined as 8 ± 1 kDa. Surface active and foam stabilizing activities of obtained proteins were also determined. Surface activity of isolated hydrophobin-type proteins was compatible to the activity of sodium dodecil sulfate, while foam stabilizing effect was higher and the action was much longer then when sodium-caseinate or Tween-80 were used.