Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

Liu, Ying; Xie, Xiaoxiao; Ibrahim, Salam A.; Khaskheli, Shahzor Gul; Yang, Hong; Wang, Yanfeng; Huang, Wen

doi:10.1016/j.lwt.2015.12.008

Cited by 35 publications

(46 citation statements)

References 33 publications

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“…In this case, during 18 days of fermentation, a systematic decrease in the value of the L * parameter was observed as well as an increase in the values of the a * and b * parameters. As suggested by the authors, the decrease in the L * parameter value representing a shift toward darker coloration could be attributed to enzymatic and nonenzymatic browning (Liu et al., ). In this study, the sensory characteristics of fermented fungi were evaluated on a 10‐point scale.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 91%

“…Starter cultures of Lactobacillus plantarum (dedicated to fermentation of raw materials of plant origin) were mainly used for the fermentation of fruiting bodies of edible mushrooms (Jabłońska‐Ryś & Sławińska, ; Jabłońska‐Ryś et al., , a, b; Joshi et al., ; Milanovič et al., ; Niksic et al., ; Skąpska et al., ; Zheng et al., ). Other species, for example, L. bulgaricus , L. delbrueckii , L. brevis , L. casei , L. helveticus , L. pentosus , Streptococcus lactis , Lactococcus lactis , Leuconostoc mesenteroides , and Propionibacterium freudenreichii were successfully used as well (Jabłońska‐Ryś & Sławińska, ; Jabłońska‐Ryś et al., ; Joshi et al., ; Liu et al., ; Skąpska et al., ). In the above‐mentioned studies, starter cultures were added in quantities from 10 4 to 10 8 cfu/g of the raw material.…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…Liu et al. () subjected oyster mushrooms to lactic fermentation with the participation of Lactobacillus pentosus . The process was carried out for 18 days at 20 °C.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

“…In many studies, investigations were focused only on the fermentation process and the product obtained was not stored (Bello & Akinyele, ; Liu et al., ; Zheng et al., ). In some scientific studies, the issue of storage stability of fermented fungi is discussed.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

“…Liu et al. () and Zheng et al. () subjected fermented mushrooms to microbiological analysis for yeast content and Enterobacteriaceae .…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

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

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 91%

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…Liu et al. () subjected oyster mushrooms to lactic fermentation with the participation of Lactobacillus pentosus . The process was carried out for 18 days at 20 °C.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

“…Liu et al. () and Zheng et al. () subjected fermented mushrooms to microbiological analysis for yeast content and Enterobacteriaceae .…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

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

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Revealing the ¹H‐NMR Profiling of Six Edible Mushrooms Consumed in the Northeastern Highlands of Puebla, Mexico

Pacheco‐Hernández,

Villa‐Ruano,

Lozoya‐Gloria

et al. 2024

Chemistry & Biodiversity

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The 1H NMR metabolomics profiling of six edible mushrooms consumed in the northeastern highlands of Puebla, Mexico is presented. These fungi were morpho‐ and molecularly identified as Infundibulicybe squamulosa, Amanita jacksonii, Lepista nuda, Russula delica, Russula brevipes, and Lactarius indigo. The chemical profiling confirmed the presence of eight essential amino acids and their derivatives, six organic acids, six nucleosides, low amounts of reducing sugars, and valuable nutraceuticals such as betaine, carnitine, glycero‐3‐phosphocholine and O‐acetylcarnitine which were differentially determined and quantified in the six mushrooms by qNMR. Principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS‐DA) generated four different groups. Two of these groups were constituted by fungal species with phylogenic relationships whereas non‐phylogenetic related species were separated from each other. The potential use of 1H NMR metabolomics and chemometrics to group macromycetes and determine the nutritional and nutraceutical potential of these local foods is demonstrated.

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Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

Luo

Liu

Ren

et al. 2020

Food Science & Nutrition

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Brassica juncea var. tumida Tsen (Brassicaceae) is a feature vegetable in Fuling, Chongqing, and is the raw material for the famous salted food "Fuling mustard" pickles. Sichuan paocai is a lactic acid-fermented and mildly salted vegetable in China consumed as a side dish with the main meal or appetizer. The pickling method is simple. In a typical procedure, various vegetables, such as radish, cabbage, cowpea, and cucumber, are immersed in a 6%-8% salt solution containing red pepper, garlic, ginger, sugar, and other spices in a sealed jar covered with water. The fermentation is completed approximately 1 and 2 weeks during the summer and winter at ~25°C-35°C and ~8°C-15°C, respectively. In the present study, B. juncea var. tumida Tsen (Brassicaceae) was used to produce Sichuan paocai. Homemade pickled vegetables are usually spontaneously fermented using the epiphytic microbes on the surface of the vegetables. Various microbes, for example, lactic acid bacteria (LABs) and acetic acid bacteria and yeast, are involved in fermentation, during which the variety and quantity of microorganisms constantly change (Zhao, Li, Jiang, Deng, & Kneifel, 2016). To provide uniform fermented products, selecting suitable strains to initiate fermentation is necessary. Various LABs have been used as starter culture, including Lactobacillus brevis

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Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

Cited by 35 publications

References 33 publications

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

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

Revealing the ¹H‐NMR Profiling of Six Edible Mushrooms Consumed in the Northeastern Highlands of Puebla, Mexico

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

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Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

Cited by 35 publications

References 33 publications

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

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

Revealing the 1H‐NMR Profiling of Six Edible Mushrooms Consumed in the Northeastern Highlands of Puebla, Mexico

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

Contact Info

Product

Resources

About

Revealing the ¹H‐NMR Profiling of Six Edible Mushrooms Consumed in the Northeastern Highlands of Puebla, Mexico