Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms
Lactic acid fermentation improved nutritional profile and shelf life in three mushroom species, suggesting a new preservation method.
Key Points
Fermentation effectively reduced pH below 3.75, enhancing shelf life for all mushroom types and ensuring product safety.
The final products contained over 7 log colony forming units per mL of lactic acid bacteria, promoting potent fermentation effects.
Application of lactiplantibacillus plantarum EK11 in fermentation improved fatty acid profiles and reduced digestible carbohydrates and caloric content.
While some vitamins decreased, the fermented mushrooms maintained essential amino acids, particularly glutamic and aspartic acids, enhancing flavor.
Cite This Study
Jabłońska‐Ryś et al. (2025) studied this question.