Work

Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation

Year: 2024

Type: article

Abstract: This study investigated the impact of Lactiplantibacillus plantarum PL and Kazachstania bulderi PY, selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii fermented by PY maintained a high pH level throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification compared to mono-fermentation by PL. The viable cell counts of PY had no difference between the mono- and co-fermentation, but that of PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii, co-fermentation had lower level of biogenic amines. Co-fermented P. eryngii had higher value of nitrite in the early fermentation stage, but it decreased to the relative level of that fermented by PY, and P. eryngii fermented by PL had the lowest level of that. Additionally, among the three different groups, yeast mono-fermentation had more esters, lactic acid bacteria mono-fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentation. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii, highlighting their potential for edible mushrooms fermentation.

Source: Fermentation

DOI: 10.3390/fermentation10080428