FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (15): 214-218.doi: 10.7506/spkx1002-6630-201815031

• Packaging & Storage • Previous Articles     Next Articles

Effect of the Fermentation Broth of Lactobacillus plantarum on Physiological and Biochemical Properties of Agaricus bisporus during Cold Storage

GAO Shuaiping1, LI Shunfeng1,*, LI Jing2, WANG Anjian1   

  1. 1. Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China; 2. College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
  • Online:2018-08-15 Published:2018-08-15

Abstract: The purpose of this study was to investigate the effect of Lactobacillus plantarum fermentation broth on the quality of Agaricus bisporus during storage at 4 ℃. The changes in browning, reactive oxygen species content and antioxidant enzymes activities were measured. The results indicated that the fermentation broth maintained the color of Agaricus bisporus, inhibited the accumulation of phenolics and the activity of polyphenol oxidase (PPO), increased phenylalnine ammonialyase (PAL) activity at the late storage stage, reduced H2O2 content, promoted anti-superoxide anion (O2-·) activity, and enhanced peroxidase (POD) and catalase (CAT) activities. Thus, the fermentation broth could keep the storage quality of Agaricus bisporus through preventing enzymatic browning, decreasing the level of reactive oxygen species and enhancing the activity of antioxidant enzymes.

Key words: Lactobacillus plantarum, Agaricus bisporus, browning, antioxidant

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