Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

Abstract

Fruiting bodies of (oyster) and (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using.

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

“…The starter cultures were two strains of lactic acid bacteria (LAB), Lactobacillus plantarum Ib (obtained from the culture collection held by the Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Poland), used in previous investigations (Jabłońska-Ryś et al, 2005;Jabłońska-Ryś and Sławińska, 2012; and strain Lactobacillus plantarum 299v with documented probiotic properties (Probi AB, Lund, Sweden). LAB were propagated twice in MRS broth (Biocorp, Warsaw, Poland) and incubated (TK-2, Cabrolab, Warsaw, Poland) overnight at 30°C.…”

“…Additionally, lactic acid bacteria, including probiotic strains, exhibit varied degrees of the utilisation of these carbon sources (Hedberg et al, 2008). Available sources recommend the addition of sugar in the fermentation process (Jabłońska-Ryś and Sławińska, 2012;Jabłońska-Ryś et al, 2005;Joshi et al, 1996;Mering, 1955;Milanovič et al, 2010;Niksic et al, 1997;Skąpska et al 2008;Stojanovic et al, 1994); only Kreß and Lelley (1991) carried out lactic fermentation of mushrooms without the addition of sugar. The majority of authors indicate the need for the brief cooking of mushrooms prior to the fermentation process and the use of starter cultures in the natural form of supplementation with sour milk (Mering, 1955) or sauerkraut juice (Kreß and Lelley, 1991) or in the form of the addition of lactic acid bacterial strains (Jabłońska-Ryś and Sławińska, 2012;Jabłońska-Ryś et al, 2005;Joshi et al, 1996;Milanovič et al, 2010;Niksic et al, 1997;Skąpska et al, 2008).…”

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

“…The biological method of preserving cultivated and forest mushrooms has been the subject of laboratory research, mainly aimed at a thorough improvement of the process. These studies involved various species of mushrooms, but most of the work was devoted to button mushrooms— Agaricus bisporus (Jabłońska‐Ryś & Sławińska, ; Jabłońska‐Ryś, Kalbarczyk, & Sztaba, ; Jabłońska‐Ryś, Sławińska, Radzki, & Gustaw, ; Joshi, Kaur, & Thakur, ; Milanovič, Davidovič, & Savič, ; Niksic, Stojanovic, Zivanovic, & Veljic, ; Skąpska et al., ; Stojanovic, Niksic, Veres, & Petrovic, ) and oyster mushroom— Pleurotus ostreatus (Jabłońska‐Ryś & Sławińska, ; Jabłońska‐Ryś, Sławińska, & Szwajgier, ; Kreß, ; Kreß & Lelley, ; Skąpska et al., ; Stojanovic, Niksic, & Krnjaja, ). Figure presents the final products obtained from the button mushrooms.…”

“…and Lactarius spp. (Zhuk‐Yu, Papilinia, & Bakaitis, ), Auricularia auricula (Khaskheli et al., ), and Cantharellus cibarius (Jabłońska‐Ryś et al., ). Termitomyces robustus was fermented as well; it is a specific mushroom with edible and, as commonly agreed, very tasty fruiting bodies grown by termites in their nests (Bello & Akinyele, ).…”

“…A particularly important process is the cleaning of mushrooms obtained from natural stands, whose fruiting bodies should be thoroughly cleaned of forest debris, removing infested and rotten fruiting bodies and cutting the stem (Jabłońska‐Ryś et al., ). Good quality fruiting bodies can be sorted, for example, according to the diameter of the cap.…”