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Bartkiene E, Zokaityte E, Starkute V, Mockus E, Klupsaite D, Lukseviciute J, Bogomolova A, Streimikyte A, Ozogul F. Biopreservation of Wild Edible Mushrooms ( Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods 2022; 11:foods11121800. [PMID: 35741998 PMCID: PMC9223197 DOI: 10.3390/foods11121800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/09/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023] Open
Abstract
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
- Correspondence:
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Alina Bogomolova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Audrone Streimikyte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
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Kumar K. Nutraceutical Potential and Processing Aspects of Oyster Mushrooms (PleurotusSpecies). CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666181015111724] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Oyster mushrooms (Pleurotus species) have gained considerable attention of food technologist and nutritionist for their nutraceutical properties. Oyster mushrooms are considered as functional foods due to their richness in functional food ingredients. In recent times, consumption of these mushrooms has increased considerably due to their numerous health benefits. These are potential sources of bioactive components, which are sufficient enough for prevention and treatment of various lifestyle diseases. There are about 200 different species in the genus Pleurotus and these are commonly referred to as “oyster mushrooms”.Objective:The study aimed to grasp a collective information on nutraceutical and processing aspects of highly perishable but nutritious oyster mushroomResults:Pleurotus ostreatus is the most commonly consumed species all over the world due to its superior flavor, taste and nutraceutical properties. It acts as a source of natural antioxidants which might be beneficial for human health in preventing or reducing oxidative damage. Nutritionally, these species are rich sources of proteins, dietary fibres, β-glucan, vitamin B-complex, vitamin C and minerals. They contain higher proportions of certain amino acids such as methionine, cystine and aspartic acid than other edible mushrooms. Oyster mushrooms have been reported to possess hypocholesterolemic, anti-bacterial, anti-diabetic, anti-oxidant, anti-arthritic, anti-carcinogenic, hepatoprotective, anti-viral activities and act as natural resources of immunotherapy activities. The use of these mushrooms can overcome the deficiency of protein in the developing countries where there is unavailability or unacceptability of good quality proteins from animal sources because of religious restrictions.Conclusion:Because of the occurrence of abundant nutritional ingredients and other bioactive components in P. ostreatus, they have a great scope as a potential source for the development of functional or specialty foods for value addition of deficient foods so as to alleviate the nutritional deficiency diseases from society.
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Affiliation(s)
- Krishan Kumar
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101, India
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Karakurt Y, Toka D. The Influence of Hot Water and Calcium Chloride on the Changes in Cell Wall Composition and the Activities of Cell Wall Hydrolases during Storage in Agaricus bisporus. J Food Biochem 2015. [DOI: 10.1111/jfbc.12219] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Y. Karakurt
- Agricultural Biotechnology Department; College of Agriculture; Suleyman Demirel University; Isparta 32260 Turkey
| | - D. Toka
- Agricultural Biotechnology Department; College of Agriculture; Suleyman Demirel University; Isparta 32260 Turkey
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