Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation

Effects of salt concentration and Lactobacillus plantarum population on grey oyster mushroom fermentation

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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...

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Bibliographic Details
Main Authors: Thi Anh Ngoc Tong, Le Thanh cao Nguyen, Le Thanh Bach Nguyen, Cam Tu Nguyen, Nguyen Trang Phan
Format: Article
Language:English
Published: Can Tho University Publisher 2024-07-01
Series:CTU Journal of Innovation and Sustainable Development
Subjects:
Grey oyster mushrooms, fermentation, Lactobacillus plantarum, quality, salt concentration
Online Access:http://web2010.thanhtoan/index.php/ctujs/article/view/720
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