Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

• Autor(a) principal: NIE,Yuanyang
• Data de Publicação: 2022
• Outros Autores: JIA,Yajuan, ZHANG,Xiunan, LU,Sen, LI,Bo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101203
• topic: Lentinus edodes; lactic acid bacteria; fermentation; flavor substances; response surface methodology

Abstract The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes.