Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential
The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (<i>Agaricus bisporus</i>). The isolated LAB were preliminarily characterized applying...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1631 |
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| author | Katarzyna Skrzypczak Klaudia Gustaw Ewa Jabłońska-Ryś Aneta Sławińska Waldemar Gustaw Stanisław Winiarczyk |
| author_facet | Katarzyna Skrzypczak Klaudia Gustaw Ewa Jabłońska-Ryś Aneta Sławińska Waldemar Gustaw Stanisław Winiarczyk |
| author_sort | Katarzyna Skrzypczak |
| collection | DOAJ |
| description | The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (<i>Agaricus bisporus</i>). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical characteristics as well as some functional and technological properties of the selected microorganisms (including the ability to produce exopolysaccharides, cell hydrophobicity, resistance to low pH, and bile salt) were also analyzed. Among autochthonous LAB (isolated from the tested mushroom raw material), <i>Leuconostoc mesenteroides</i> predominated in spontaneously fermented <i>A. bisporus</i>, while <i>Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum</i>, and <i>Lactococcus lactis</i> were less abundant. The highest dynamics of acidification of the mushroom material were exhibited by isolates EK55 and EK4 that, after 24 h of incubation, were able to decrease the pH of the raw material up to 5.06 ± 0.021 and 5.17 ± 0.015, respectively. Furthermore, the analysis of bacterial cell hydrophobicity indicated that the highest values of this parameter were noted for <i>L. plantarum</i> isolates EK12 (29.59 ± 0.7%), EK55 (28.75 ± 0.551%), and EK5 (27.33 ± 1.516%). It was revealed some of the analyzed LAB (especially isolates <i>L. plantarum</i> EK55 and <i>L. paraplantarum</i> EK4) exhibited functional and technological potential that might be used in the formulation of novel starter cultures. |
| first_indexed | 2024-03-10T15:00:55Z |
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| id | doaj.art-403573b55e164fef9f801a14e56786a3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:00:55Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-403573b55e164fef9f801a14e56786a32023-11-20T20:11:07ZengMDPI AGFoods2304-81582020-11-01911163110.3390/foods9111631Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional PotentialKatarzyna Skrzypczak0Klaudia Gustaw1Ewa Jabłońska-Ryś2Aneta Sławińska3Waldemar Gustaw4Stanisław Winiarczyk5Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Epizootiology and Clinic of Infectious Diseases, University of Life Sciences in Lublin, Głęboka 30, 20-612 Lublin, PolandThe aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (<i>Agaricus bisporus</i>). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical characteristics as well as some functional and technological properties of the selected microorganisms (including the ability to produce exopolysaccharides, cell hydrophobicity, resistance to low pH, and bile salt) were also analyzed. Among autochthonous LAB (isolated from the tested mushroom raw material), <i>Leuconostoc mesenteroides</i> predominated in spontaneously fermented <i>A. bisporus</i>, while <i>Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum</i>, and <i>Lactococcus lactis</i> were less abundant. The highest dynamics of acidification of the mushroom material were exhibited by isolates EK55 and EK4 that, after 24 h of incubation, were able to decrease the pH of the raw material up to 5.06 ± 0.021 and 5.17 ± 0.015, respectively. Furthermore, the analysis of bacterial cell hydrophobicity indicated that the highest values of this parameter were noted for <i>L. plantarum</i> isolates EK12 (29.59 ± 0.7%), EK55 (28.75 ± 0.551%), and EK5 (27.33 ± 1.516%). It was revealed some of the analyzed LAB (especially isolates <i>L. plantarum</i> EK55 and <i>L. paraplantarum</i> EK4) exhibited functional and technological potential that might be used in the formulation of novel starter cultures.https://www.mdpi.com/2304-8158/9/11/1631fermentation<i>Agaricus bisporus</i>lactic acid bacteria (LAB)MALDI-TOF Biotyper |
| spellingShingle | Katarzyna Skrzypczak Klaudia Gustaw Ewa Jabłońska-Ryś Aneta Sławińska Waldemar Gustaw Stanisław Winiarczyk Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential Foods fermentation <i>Agaricus bisporus</i> lactic acid bacteria (LAB) MALDI-TOF Biotyper |
| title | Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential |
| title_full | Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential |
| title_fullStr | Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential |
| title_full_unstemmed | Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential |
| title_short | Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential |
| title_sort | spontaneously fermented fruiting bodies of i agaricus bisporus i as a valuable source of new isolates of lactic acid bacteria with functional potential |
| topic | fermentation <i>Agaricus bisporus</i> lactic acid bacteria (LAB) MALDI-TOF Biotyper |
| url | https://www.mdpi.com/2304-8158/9/11/1631 |
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