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original articleIssue 15 (4) 2016 pp. 399-407

Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw

Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

Abstract

Background. The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus).
Materials and methods. Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L. plantarum 299v were the material analysed. Sensory evaluation was performed with a 5-point scale, an instrumental method of colour measurement based on the CIA L*a*b* scale, total phenolic compounds were determined with the Folin method, antioxidant properties were assayed with the DPPH radical test, and reducing power was determined using the FRAP method.
Results. After a week-long lactic fermentation, the pH value in the samples declined to a level of 3.6 (L. plantarum Ib) and 3.75 (L. plantarum 299v); these values persisted or decreased slightly during the period of maturation of the fermented samples under refrigeration. Fermented mushrooms were assigned high grades in the organoleptic evaluation. The colour analysis revealed significant changes in the values of the L*a*b* parameters in the fermented product, in comparison with fresh mushrooms. Blanching contributed to a significant decrease in the content of total phenolic compounds in the mushroom fruiting bodies and to a decline in antioxidant activity. Mushrooms fermented with the probiotic strain were characterised by higher phenolic compound content and higher antioxidant activity.
Conclusion. L. plantarum 299v strain with documented probiotic properties can be applied in fermentation of button mushroom fruiting bodies. Products obtained with the use of both strains were characterised by good sensory properties. The type of strain used in the lactic fermentation of mushroom fruiting bodies had an effect on the phenolic compound content and antioxidant properties of the final product.

Keywords: Agaricus bisporus, fermented mushroom, probiotic bacteria, phenolic compound, antioxidant activity, colour
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/5_4_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.4.38

For citation:

MLA Jabłońska-Ryś, Ewa, et al. "Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 399-407. http://dx.doi.org/10.17306/J.AFS.2016.4.38
APA Jabłońska-Ryś E., Sławińska A., Radzki W., Gustaw W. (2016). Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. Acta Sci.Pol. Technol. Aliment. 15 (4), 399-407 http://dx.doi.org/10.17306/J.AFS.2016.4.38
ISO 690 JABłOńSKA-RYś, Ewa, et al. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 399-407. http://dx.doi.org/10.17306/J.AFS.2016.4.38