Preparation of Fermented Mushroom Using Starter Culture and Quality Analysis

doi:10.7506/spkx1002-6630-201209033

Abstract

Abstract: The preparation of fermented P. cornucopiae, P. pulmonarius and P. ostreatus using a starter culture of Lactobacillus plantarum was studied. Microbial and physicochemical changes during fermentation were determined. In addition, the sensory quality of fermented mushroom was also evaluated. The results showed that mushroom could successfully conduct lactic acid fermentation and fermented mushroom had a mild acidic taste and typical characteristics of sauerkraut. The final pH for mushroom fermentation was 3.4－3.6, which was in the range of sauerkraut and kimchi. Sensory evaluation showed that fermented P. cornucopiae was a favorable product with excellent appearance, flavor, texture and overall acceptance. During the whole fermentation period, nitrite concentrations in fermented P. cornucopiae, P. pulmonarius and P. ostreatus were low, suggesting that the mushroom pickles were safe.

Key words: mushroom, kimchi, lactic acid bacteria, nitrite

CLC Number:

WANGYi，XIEXiao-xiao，CHENGGang，HUANGWen，CHENGShui-ming,. Preparation of Fermented Mushroom Using Starter Culture and Quality Analysis[J]. FOOD SCIENCE, 2012, 33(9): 158-162.

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Preparation of Fermented Mushroom Using Starter Culture and Quality Analysis

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