Mikrobiologiczne aspekty produkcji kiszonej kapusty. Cz. 2

Strnad, Szymon; Satora, Paweł

doi:10.15199/64.2016.9.6

Cited by 1 publication

(3 citation statements)

References 9 publications

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“…They have antioxidant properties, e.g., malic, citric, and succinic acids [ 46 ] prevent the enzymatic darkening process, which is a considerable problem during harvesting, marketing, storage, and processing of button mushrooms [ 22 , 48 ]. Organic acids play a particularly important role in products subjected to lactic acid fermentation, as they largely determine the stability of the finished product [ 4 , 9 , 11 ]. Their antibacterial and antifungal properties contribute to inhibition of the growth of undesirable microflora in fermented products [ 44 , 49 ].…”

Section: Resultsmentioning

confidence: 99%

“…Further changes depend on the availability of oxygen and nutrients. Depending on the fermentation conditions, they may be facultatively heterofermentative; however, lactic acid is the predominant end product [ 11 ].…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the use of starter cultures is necessary in this case; both autochthonous microflora, isolated from fresh raw material or material subjected to spontaneous lactic fermentation, and allochthonous microflora, isolated from other sources, can be used as starters in the fermentation process [ 9 , 10 ]. Starter cultures composed of allochthonous microflora are becoming increasingly popular due to their potential probiotic properties [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Jabłońska‐Ryś

Sławińska

Skrzypczak

et al. 2022

Foods

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The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). 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. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies.

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