Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

Abstract

This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

“…The extraction and determination of BA in U-CC followed the procedures developed by Ben-Gigirey et al [30], with some modifications as described by Bartkiene et al [31], and are described in detail in Supplementary File S4. The U-CC samples were subject to microbiological analyses (total viable bacteria (TBC), total viable lactic acid bacteria (LAB) and total viable enterobacteria (TEC)).…”

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

“…In recent years, fermentation technologies based on the inoculation of various probiotic bacteria like Lactiplantibacillus plantarum (Lp. Plantarum) have played an important role in lowering antinutritional factors and increasing the nutritional profiles of fermented goods [ 12 , 13 , 14 , 15 , 16 ]. However, data on the application of microbial strain (starter cultures) like Lp.…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…Due to the biological activity of LAB and their enzymatic systems, a number of biochemical processes occur during fermentation, modifying the raw materials and leading to the production of foods with pleasant tastes, specific aromas and textures [ 14 , 15 , 16 , 17 , 18 , 19 ]. The use of lactic acid starter cultures enables the production of a wide range of products of animal and plant origin.…”