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

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.…”

“…Even minor mechanical injury leads to damage to the delicate cell structures and activation of enzymes responsible for darkening (Bernaś et al., ). During manual cleaning of button mushrooms intended for lactic fermentation, a significant decrease in the L * (lightness) parameter from 93.23 in the case of fresh fungi to 88.74 in the case of washed fungi and an increase in the a * (redness) value from 0.57 to 3.12, and the b * (yellowness) parameter from 12.75 to 16.16 has been noted (Jabłońska‐Ryś et al., ). Therefore, while washing fungi for processing, various substances that counteract the darkening of fruiting bodies are used, for example, sodium and potassium metabisulfite (Czapski & Bąkowski, ) or hydrogen peroxide, cysteine isoascorbate, and versenic acid, which all affect the color and reduce the activity of the polyphenol oxidase enzyme (Burton & Noble, ).…”

“…In the study conducted by Jabłońska‐Ryś et al. (), small mushroom fruiting bodies with a cap diameter of 3.5 to 4.5 cm with the stems cut short were chosen. In most studies, caps were pickled as a whole; however, Auricularia auricula and Pleurotus eryngii fruiting bodies were cut into slices (Khaskheli et al., ; Zheng et al., ).…”

“…During the process of dry‐salting, it is very important to mix the raw material with salt thoroughly and put it in containers in which the fermentation process will take place. Precise mixing, and even leaving the mushrooms with spices for 2 to 3 hr, ensures anaerobic conditions, because the released liquid filling empty spaces in the vessel displaces the air (Jabłońska‐Ryś et al., ; Skąpska et al., ). If the amount of the natural brine is too small, the mushroom surface can be covered with a 2% aqueous salt solution (Jabłońska‐Ryś et al., ).…”

“…Currently, in processing, spontaneous fermentation is more often being replaced by a controlled process based on the use of specific LAB strains. 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., ).…”