Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste

The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill, growing on willow trees from Serbia, were isolated and extracted using methanol, acetone and dichloromethane and investigated by GC/MS-SPME. A total of 56 components were identified in the extracts. Hydrocarbons predominated (76.90%, 77.20%, and 43.10%) in dichloromethane, acetone and methanol extracts, respectively. Fatty acids, esters and sesquiterpenes were present in amounts equal or lower than 2.00%. Ketones were represented with moderate amount with the exception of methanol extract where it reached as much as 28.90% of the total investigated compounds. Extracts were also tested for antimicrobial activity with and without the addition of food additive – potassium disulfite in vitro against eight bacterial and eight fungal species, and in situ in tomato paste against Aspergillus flavus. All the tested extracts showed good antimicrobial activity, but methanol extract with addition of E224 showed the best antimicrobial activity in vitro. In situ results indicate complete inhibition of A. flavus growth in tomato paste after 15 days of the treatment. This study is the first report on volatile composition of L. sulphureus growing wild in Serbia. We describe for the first time the application of its extract as antifungal food preservative.