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Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

文献类型： 外文期刊

作者： Liu, Ying 1 ; Xie, Xiao-xiao 1 ; Ibrahim, Salam A. 3 ; Khaskheli, Shahzor Gul 4 ; Yang, Hong 1 ; Wang, Yan-feng 5 ; Hu 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.Huazhong Agr Univ, Inst Appl Mycol, Coll Plant Sci & Technol, Wuhan 430070, Hubei, Peoples R China

3.North Carolina A&T State Univ, Dept Family & Consumer Sci, 171 Carver Hall, Greensboro, NC 27411 USA

4.Sindh Agr Univ, Inst Food Sci & Technol, Tandojam 71000, Pakistan

5.Heilongjiang Acad Agr Sci, Mudanjiang Subacad, Mudanjiang 157041, Heilongjiang, Peoples R China

关键词： Oyster mushrooms;Lactic acid;Fermentation;Lactobacillus pentosus

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： In this study, Lactobacillus pentosus was used as a starter culture for the lactic acid fermentation of three kinds of oyster mushrooms (Pleurotus cornucopiae, Pleurotus sajor-caju, Pleurotus ostreatus). The population of LAB in the three kinds of mushroom products was above 7.5 log cfu/ml throughout the fermentation process. In addition, the LAB rapidly controlled the spoilage and pathogenic microorganisms, and Enterobacteriaceae were not detected in the three kinds of final fermented mushroom products. The total concentrations of organic acids of the three kinds of oyster mushroom products increased during fermentation, and the levels of lactic acid ranged from 3.72 mg/ml to 4.49 mg/ml on the 18th day. The final products had lower concentrations of nitrite than that required under the current regulations, plus acceptable sensory characteristics. Our results thus suggest that L. pentosus has the potential to be used as a starter culture in the production of fermented oyster mushrooms. (C) 2015 Elsevier Ltd. All rights reserved.

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