Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Abstract

BACKGROUND: Auricularia auricula is of important nutritional value, although its utilization or consumption are mainly under the original form with no further processing. Indeed, its liquid or other fermented products contribute to improved digestion and absorption of nutrients.RESULTS: The present study used Lactiplantibacillus plantarum to ferment A. auricula juice after an initial processing comprising superfine grinding and high-pressure homogenization. The content of probiotic bacteria in the juice of A. auricula reached 8.48 log colony-forming units mL −1 after 24 h of fermentation under 37 °C, with the addition of 3% carbon and 0.3% nitrogen source. Meanwhile, the antioxidant activity was increased approximately two-fold, as well as the enriched volatile flavors, both effectively cover up the unwelcoming earthy smell of A. auricula. Furthermore, the storage stability was also strengthened up to 28 days. CONCLUSION: In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products.

The Current State and Future Prospects of Auricularia auricula’s Polysaccharide Processing Technology Portfolio

“…The polysaccharides obtained by the two treatments were mainly composed of rhamnose, galactose, glucose, mannose, and xylose, but the molar ratios were different. The polysaccharides obtained from the fermentation broth of Auricularia auricula were mostly extracellular polysaccharides, which have better oxidation resistance, but the yield was lower than that of powdered raw materials [ 26 , 36 ].…”

“…The demand for polysaccharides as nutritional and functional components of Auricularia auricula is growing, and the market is expanding [ 26 , 27 ]. Many high-value (AAP) derivatives have been developed, and processing technologies have matured.…”

Non‐volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains

“…A GC-IMS flavour instrument (FlavourSpec®; G.A.S., Dortmund, Germany) was used to analyse the volatile compounds based on the procedure described by Sun et al with modifications. 27 First, 2 mL of the sample was incubated at 60 °C for 15 min. Next, the injector pumped 500 μL of the sample into the headspace at 85 °C.…”