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Fermentation of button mushroom by Lactobacillus plantarum PTCC 1745 to increase shelf life and evaluate the properties of the final product
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Mahsa Rakhshankhah   , Fariba Zeynali , Saber Amiri * , Farnaz Nabizadeh |
| Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran |
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Abstract: |
| In this study, the effect of inoculation of probiotic strain of Lactobacillus plantarum PTCC on physicochemical, microbial, textural and sensorial properties of pickled button mushrooms (Agaricus bisporus) was investigated during storage (1, 7, 13 and 19 days) and were compared with control sample. The results showed that the inoculated sample had a low pH and high acidity, which prevents its spoilage. The L. plantarum was significantly effective in reducing nitrite content. The presence of bacteria caused a decrease in the amount of phenol in the samples but, did not have a significant effect on the antioxidant activity. Lactic acid was the main acid in inoculated samples. Microbial analysis of the samples containing L. plantarum bacteria showed that the population of L. plantarum, yeast and the microbial total count increased initially and then decreased. In the samples without bacteria, the yeast population increased and then remained almost constant and the total number of microbes decreased to a small amount after increasing. The samples containing bacteria had higher brightness, lower a* and higher Hue angle than the samples without bacteria, but the presence of bacteria had no significant effect on b* and chroma. The force required to penetrate the sample containing bacteria was less than the sample without bacteria in texture analysis. The sample containing bacteria had high sensorial scores. In general, the results of this research showed that the use of L. plantarum can increase the shelf life of button mushroom, while maintaining some nutritional and sensorial properties. |
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| Keywords: Fermentation, Button mushroom, Lactobacillus plantarum, Shelf life |
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Type of Study: Research |
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