Changes in the antioxidant capacity of edible mushrooms during lactic acid fermentation
2008
Skapska, S. | Owczarek, L. | Jasinska, U. | Halasinska, A. | Danielczuk, J. | Sokolowska, B.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)
The objective of the study was to determine changes in the antioxidant capacity and polyphenol content occurring during the processing of cultivated mushrooms by lactic fermentation carried out using a starter culture of lactic acid bacteria (LAB). The investigation material consisted of mushrooms: Agaricus bisporus and Pleurotus ostreatus. The mushrooms blanched with the addition of salt, sucrose and spices were fermented using L. plantarum. After first week, the fermented mushrooms were placed in a cool room at 4-6 deg C, there, they were stored for 7 weeks or they were pasteurized. The antioxidant capacity values of fermented mushrooms et the end of cold storage were 22.1 and 2.8 micro M of Trolox/g d.m. as or A. bisporus and P. ostreatus, respectively. The antioxidant capacity was strongly correlated with the total polyphenol content
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