Ecological approach in preservation of edible mushrooms by lactic acid fermentation
1997
Niksic, M. | Stojanovic, M. | Zivanovic, S. | Veljic, S. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia). Katedra za tehnolosku mikrobiologiju)
The aim of the research was to preserve cultivated mushrooms Agaricus bisporus, using commercial starter bacterial cultures Lactobacillus plantarum. The mushrooms were not blanched, were blanched by immersing mushrooms in boiling water and by using microwave oven. They were covered by fermentation solution of water with 0.1 and 2 of NaCl and 0.1 and 2 of sucrose. Fermentation was conducted with pure cultures of commercial freeze-dried lactic acid bacteria Lactobacillus plantarum (CHR Hansen). Fermentation started with bacterial biomass of a 1.65x10**6 cells/g of sample (mushrooms + solution) at 20 +/- 1 deg C for 4 days. By following time course of pH and total acidity changes, kinetic of fermentation and correlation with different treatment were established. It was confirmed that by lactic acid fermentation of mushrooms, sensorially very good and biologically enriched quality products, could be obtained
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