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Changes in lacto-fermented agaricus bisporus (white and brown varieties) mushroom characteristics, including biogenic amine and volatile compound formation

2023-07-21Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorZarovaite, Paulina
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorMockus, Ernestas
dc.contributor.authorZokaityte, Egle
dc.contributor.authorZokaityte, Gintare
dc.contributor.authorRocha, João Miguel
dc.contributor.authorRuibys, Romas
dc.contributor.authorKlupsaite, Dovile
dc.date.accessioned2023-07-25T09:45:16Z
dc.date.available2023-07-25T09:45:16Z
dc.date.issued2023-07-21
dc.description.abstractThis study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12132441pt_PT
dc.identifier.eid85164690644
dc.identifier.issn2304-8158
dc.identifier.pmcPMC10340595
dc.identifier.pmid37444179
dc.identifier.urihttp://hdl.handle.net/10400.14/41860
dc.identifier.wos001031215300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAroma compoundspt_PT
dc.subjectButton mushroomspt_PT
dc.subjectEmotionspt_PT
dc.subjectFatty acidspt_PT
dc.subjectFermentationpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.titleChanges in lacto-fermented agaricus bisporus (white and brown varieties) mushroom characteristics, including biogenic amine and volatile compound formationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue13pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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