Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014
Fermentation of oyster mushroom (Pleurotus ostreatus) fruiting bodies using bacterial strains of Lactobacillus genus was carried out. Lactobacilli influence on microbiological, biochemical and organoleptic properties of fermented mushrooms have been studied. It was shown that using Lactobacillus pl...
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| Format: | Article |
| Language: | English |
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Львівський національний університет імені Івана Франка
2014-09-01
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| Series: | Біологічні студії |
| Subjects: | |
| Online Access: | http://publications.lnu.edu.ua/journals/index.php/biology/article/view/182 |
| _version_ | 1819124244554973184 |
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| author | O. V. Basiul G. V. Yamborko V. O. Ivanytsia |
| author_facet | O. V. Basiul G. V. Yamborko V. O. Ivanytsia |
| author_sort | O. V. Basiul |
| collection | DOAJ |
| description | Fermentation of oyster mushroom (Pleurotus ostreatus) fruiting bodies using bacterial strains of Lactobacillus genus was carried out. Lactobacilli influence on microbiological, biochemical and organoleptic properties of fermented mushrooms have been studied. It was shown that using Lactobacillus plantarum ONU315 strain ensures fermented mushrooms compliance with regulatory documents by microbiological parameters, unlike autofermented mushrooms. Therein the protein content is 16.3 %, amino acids ─ 14.8 %, the unsaturated fatty acid percentage is higher on 7.9 units other than in autofermented mushrooms. Content of saved amino acid including essential and also oleic, linoleic and linolenic fatty acids in oyster mushroom fermented by lactobacilli, and, at the same time, reduced the carbohydrate amount at 54.8 % and starch ─ 25.8 % compared to autofermented oyster mushroom, provides low-calorie, and high-quality food product. Lactobacilli use for fermented oyster mushroom production allowed to obtain following organoleptic characteristics: characteristic for oyster mushroom color; elastic and crunchy texture; lactic acid pleasant taste and odor, without extrinsical flavor and odor. Autofermented oyster mushroom was characterized by soft texture, no pronounced taste with extrinsical for oyster mushroom flavor and odor. |
| first_indexed | 2024-12-22T07:21:10Z |
| format | Article |
| id | doaj.art-423b2e4383ae46c99e5d81687dac4aa5 |
| institution | Directory Open Access Journal |
| issn | 1996-4536 2311-0783 |
| language | English |
| last_indexed | 2024-12-22T07:21:10Z |
| publishDate | 2014-09-01 |
| publisher | Львівський національний університет імені Івана Франка |
| record_format | Article |
| series | Біологічні студії |
| spelling | doaj.art-423b2e4383ae46c99e5d81687dac4aa52022-12-21T18:34:16ZengЛьвівський національний університет імені Івана ФранкаБіологічні студії1996-45362311-07832014-09-018211312210.30970/sbi.0802.362Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014O. V. Basiul0G. V. Yamborko1https://orcid.org/0000-0003-4462-9444V. O. Ivanytsia2https://orcid.org/0000-0001-5325-3800I. I. Mechnikov National University of Odessa, UkraineI. I. Mechnikov National University of Odessa, UkraineI. I. Mechnikov National University of Odessa, UkraineFermentation of oyster mushroom (Pleurotus ostreatus) fruiting bodies using bacterial strains of Lactobacillus genus was carried out. Lactobacilli influence on microbiological, biochemical and organoleptic properties of fermented mushrooms have been studied. It was shown that using Lactobacillus plantarum ONU315 strain ensures fermented mushrooms compliance with regulatory documents by microbiological parameters, unlike autofermented mushrooms. Therein the protein content is 16.3 %, amino acids ─ 14.8 %, the unsaturated fatty acid percentage is higher on 7.9 units other than in autofermented mushrooms. Content of saved amino acid including essential and also oleic, linoleic and linolenic fatty acids in oyster mushroom fermented by lactobacilli, and, at the same time, reduced the carbohydrate amount at 54.8 % and starch ─ 25.8 % compared to autofermented oyster mushroom, provides low-calorie, and high-quality food product. Lactobacilli use for fermented oyster mushroom production allowed to obtain following organoleptic characteristics: characteristic for oyster mushroom color; elastic and crunchy texture; lactic acid pleasant taste and odor, without extrinsical flavor and odor. Autofermented oyster mushroom was characterized by soft texture, no pronounced taste with extrinsical for oyster mushroom flavor and odor.http://publications.lnu.edu.ua/journals/index.php/biology/article/view/182lactobacillifermentationoyster mushroom |
| spellingShingle | O. V. Basiul G. V. Yamborko V. O. Ivanytsia Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 Біологічні студії lactobacilli fermentation oyster mushroom |
| title | Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| title_full | Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| title_fullStr | Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| title_full_unstemmed | Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| title_short | Fermentation of Pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| title_sort | fermentation of pleurotus ostreatus fruiting bodies using lactobacilli 2014 |
| topic | lactobacilli fermentation oyster mushroom |
| url | http://publications.lnu.edu.ua/journals/index.php/biology/article/view/182 |
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