Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation
This study aimed to evaluate the effectiveness of different conditions (i.e., different salt concentrations from 3.5 to 4.5%, and initial Lactobacillus plantarum populations from 104 to 106 CFU/mL) on the quality of fermentative grey oyster mushrooms at 15oC during 25 days. The quality parameters i...
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Can Tho University Publisher
2024-07-01
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| Series: | CTU Journal of Innovation and Sustainable Development |
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| Online Access: | http://web2010.thanhtoan/index.php/ctujs/article/view/720 |
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| author | Thi Anh Ngoc Tong Le Thanh cao Nguyen Le Thanh Bach Nguyen Cam Tu Nguyen Nguyen Trang Phan |
| author_facet | Thi Anh Ngoc Tong Le Thanh cao Nguyen Le Thanh Bach Nguyen Cam Tu Nguyen Nguyen Trang Phan |
| author_sort | Thi Anh Ngoc Tong |
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This study aimed to evaluate the effectiveness of different conditions (i.e., different salt concentrations from 3.5 to 4.5%, and initial Lactobacillus plantarum populations from 104 to 106 CFU/mL) on the quality of fermentative grey oyster mushrooms at 15oC during 25 days. The quality parameters i.e., total color difference, texture, total soluble solid, pH, lactic acid bacteria counts, total polyphenol content (TPC) and the free radical scavenging activity were measured during the fermentation. The results illustrated that the fermentation of grey oyster mushrooms would be in NaCl (3.5%) and initial Lactobacillus plantarum (104 CFU/mL). The obtained data showed that although no significant difference was observed among different salt concentrations and inoculum starter culture on the quality of fermented mushrooms, the fermentation conditions enhanced the rising of TPC resulting in an increase in antioxidant activities of fermented oyster mushrooms. This study reveals that fermented grey oyster mushrooms can be used as a source of healthy plant-based foods by vegetarians to improve their nutrition diet.
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| format | Article |
| id | doaj-art-0c98bcef0f664d65a78ef06672ef1648 |
| institution | OA Journals |
| issn | 2588-1418 2815-6412 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Can Tho University Publisher |
| record_format | Article |
| series | CTU Journal of Innovation and Sustainable Development |
| spelling | doaj-art-0c98bcef0f664d65a78ef06672ef16482025-08-20T02:02:26ZengCan Tho University PublisherCTU Journal of Innovation and Sustainable Development2588-14182815-64122024-07-01162Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentationThi Anh Ngoc Tong0Le Thanh cao Nguyen1Le Thanh Bach Nguyen2Cam Tu Nguyen3Nguyen Trang PhanBo mon Cong nghe Thuc pham, Khoa Nông nghiệpStudent in Food Technology DepartmentStudent in Food Technology DepartmentResearcher in Food Technology Department This study aimed to evaluate the effectiveness of different conditions (i.e., different salt concentrations from 3.5 to 4.5%, and initial Lactobacillus plantarum populations from 104 to 106 CFU/mL) on the quality of fermentative grey oyster mushrooms at 15oC during 25 days. The quality parameters i.e., total color difference, texture, total soluble solid, pH, lactic acid bacteria counts, total polyphenol content (TPC) and the free radical scavenging activity were measured during the fermentation. The results illustrated that the fermentation of grey oyster mushrooms would be in NaCl (3.5%) and initial Lactobacillus plantarum (104 CFU/mL). The obtained data showed that although no significant difference was observed among different salt concentrations and inoculum starter culture on the quality of fermented mushrooms, the fermentation conditions enhanced the rising of TPC resulting in an increase in antioxidant activities of fermented oyster mushrooms. This study reveals that fermented grey oyster mushrooms can be used as a source of healthy plant-based foods by vegetarians to improve their nutrition diet. http://web2010.thanhtoan/index.php/ctujs/article/view/720Grey oyster mushrooms, fermentation, Lactobacillus plantarum, quality, salt concentration |
| spellingShingle | Thi Anh Ngoc Tong Le Thanh cao Nguyen Le Thanh Bach Nguyen Cam Tu Nguyen Nguyen Trang Phan Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation CTU Journal of Innovation and Sustainable Development Grey oyster mushrooms, fermentation, Lactobacillus plantarum, quality, salt concentration |
| title | Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation |
| title_full | Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation |
| title_fullStr | Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation |
| title_full_unstemmed | Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation |
| title_short | Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation |
| title_sort | effects of salt concentration and lactobacillus plantarum population on grey oyster mushroom fermentation |
| topic | Grey oyster mushrooms, fermentation, Lactobacillus plantarum, quality, salt concentration |
| url | http://web2010.thanhtoan/index.php/ctujs/article/view/720 |
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