文章基本信息

标题：Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential
本地全文：下载
作者：Katarzyna Skrzypczak ; Klaudia Gustaw ; Ewa Jabłońska-Ryś 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1631-1644
DOI：10.3390/foods9111631
出版社：MDPI Publishing
摘要：The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (Agaricus bisporus). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical characteristics as well as some functional and technological properties of the selected microorganisms (including the ability to produce exopolysaccharides, cell hydrophobicity, resistance to low pH, and bile salt) were also analyzed. Among autochthonous LAB (isolated from the tested mushroom raw material), Leuconostoc mesenteroides predominated in spontaneously fermented A. bisporus, while Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum, and Lactococcus lactis were less abundant. The highest dynamics of acidification of the mushroom material were exhibited by isolates EK55 and EK4 that, after 24 h of incubation, were able to decrease the pH of the raw material up to 5.06 ± 0.021 and 5.17 ± 0.015, respectively. Furthermore, the analysis of bacterial cell hydrophobicity indicated that the highest values of this parameter were noted for L. plantarum isolates EK12 (29.59 ± 0.7%), EK55 (28.75 ± 0.551%), and EK5 (27.33 ± 1.516%). It was revealed some of the analyzed LAB (especially isolates L. plantarum EK55 and L. paraplantarum EK4) exhibited functional and technological potential that might be used in the formulation of novel starter cultures.
关键词：fermentation; Agaricus bisporus ; lactic acid bacteria (LAB); MALDI-TOF Biotyper fermentation ; Agaricus bisporus ; lactic acid bacteria (LAB) ; MALDI-TOF Biotyper