How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostreatus )?

Abstract

Oyster mushroom (Pleurotus ostreatus) (Jacq. ex Fr.), P. Kummer (1871), was recognized as one of the most consumed species, for its mild and unique taste, which enriches world cuisine. Besides being commercially important, P. ostreatus is embedded with a health benefit potential, such as immunomodulatory, antitumor, anti-inflammatory, antioxidant, and antimicrobial effects (Corrêa et al., 2016).