Investigation of Biologically Active Compounds in Tea Fungus Culture Fluid

Abstract

Key words: medusomyces gisevii, antibacterial properties, ascorbic acid, protein, E.coli Tea fungus decoctions have long been recognized for their notable biological activity, and high therapeutic, flavor features due to the presence of various biologically active compounds, organic acids, alkaloids, antibiotics and vitamins. The reason for such diversity in the composition of the decoction is that the mushroom is a complex polyculture of microorganisms, which contains yeast, acetic acid, lactic acid bacteria and other microorganisms, the metabolic products of which are the compounds listed above. The investigations of the antibacterial properties of the tea fungus liquid culture have revealed strong antibacterial properties and inhibiting effects on the growth of E. coli bacteria. During the growth of the tea fungus, the concentration of biologically active substances in the culture medium increases strengthening its antibacterial features. During the growth of the tea fungus, ascorbic acid synthesis within the culture fluid resulted in a remarkable 56% increase in its concentration. The analyses conducted during the growth of tea fungus indicated a protein content ranging from 7.5 to 7.6 mg. In conclusion, tea fungus represents a promising antibacterial agent and a natural reservoir of vitamin C and protein.