Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

Abstract

The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. Fresh, blanched, fermented, and refrigerated fruiting bodies were analysed. The mushroom samples were found to contain three amines: spermidine, putrescine, and tyramine in amounts that do not pose a threat to consumer health. The highest content of spermidine was found in the fruiting bodies of unprocessed brown and white mushrooms (367.22 ± 14.19 and 266.47 ± 13.38 mg/kg, respectively). Putrescine and tyramine were found only in the fermented mushrooms. Putrescine ranged from 0.58 ± 0.25 to 10.11 ± 0.5 mg/kg, while tyramine ranged from 1.44 ± 0.25 to 69.04 ± 1.39 mg/kg. Histamine, which is the most toxic biogenic amine, was not detected in any of the samples. The technological process caused substantial changes in all colour parameters. The blanching process resulted in a decrease in the value of parameter L* and an increase in the value of parameters a* and b*. The process of lactic acid fermentation increased the brightness parameter. It also caused a substantial increase in the yellowness parameter and reduced the redness of the fermented mushrooms. Blanching exerted a significant effect on the texture of the mushroom fruiting bodies, contributing to an increase in the puncture force value from 2.78 ± 0.22 to 4.90 ± 0.43 N and from 3.21 ± 0.23 to 5.59 ± 0.3 N in the case of the white and brown mushrooms, respectively. During the refrigerated storage, the firmness of the fermented mushrooms did not change.

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

“…The lightness (L*) of fresh white button mushrooms reaches values in the range of 80–85 [ 50 ] or above 90 [ 51 ]. According to Jabłońska-Ryś et al [ 52 ], the caps colour parameters of fresh white and brown button mushrooms were significantly different. White mushrooms were characterized by higher L* values (89.02) and lower a* (0.73) and b* (12.8) values.…”

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

“…Reis et al [ 60 ]’s study showed that commercial mushroom species (fresh) could contain spermidine, phenylethylamine, tyramine, and tryptamine. Jabłońska-Ryś et al [ 21 ] only found spermidine, tyramine, and putrescine in button mushrooms fermented with Lp. plantarum 299v, while tyramine was not detected in samples fermented with Lp.…”

“…plantarum EK3, while the latter strain improved the organoleptic properties of fermented mushrooms. The same LAB strains were used in Jabłońska-Ryś et al [ 21 ]’s studies for the fermentation of white and brown button mushrooms, where authors examined the colour, texture, and biogenic amine content. Skrzypczak et al [ 13 ] used spontaneous fermentation of white button A. bisporus for LAB isolation.…”

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

“…The results presented by other researchers also confirm this. Examples of color parameter values for the caps of fresh white button mushrooms given in other reports include parameter L* ranging from 89.02 to 93.23, parameter a* ranging from 0.57 to 0.73, and parameter b* equal to 12.75 or 12.8 [78,79]. In turn, according to Kic [80], the caps of fresh oyster mushroom fruiting bodies are darker (L* = 75.94 and 78.09), while the other parameters range from −0.04 to −0.21 and from 12.29 to 13.05 for parameter a* and b*, respectively.…”