Abstract
The effectiveness of Lactobacillus plantarum SK15 starter culture in preventing biogenic amine production, such as putrescine (PUT) and spermidine (SPD), during the fermented mushroom beverage (FMB) process using Hericium erinaceus was examined. Spontaneously fermented and starter-mediated FMB was manufactured in parallel. Besides changes in pH, total acidity content, alcohol content, amino acid content, reducing sugar content, total phenolic content, antioxidant activity, and the microbial load were examined at several sampling points during the 720-h fermentation process. As a result, the L. plantarum SK15 starter prevented biogenic amine accumulation during FMB fermentation. Moreover, starter-mediated FMB can control pH and alcohol content at an acceptable level. In addition, FMB with L. plantarum SK15 had a higher level of total phenolic content (TPC) and antioxidant activity.
Highlights
The present study studied the effectiveness of starter L. plantarum SK15 on biogenic amine (PUT and SPD), pH, total acidity, alcohol content, amino acid, reducing sugar content, bioactive compounds (TPC and antioxidant activity), and microbial loads in Fermented Mushroom Beverage (FMB) samples with and without starter
L. plantarum SK15 did not produce amino acid decarboxylase. It was used as a starter culture in the process of FMB fermentation
The total amino acid of the FMB with L. plantarum SK15 was decreased after 720 h fermentation
Summary
Hericium erinaceus is considered an edible mushroom with beneficial medicines. It is well-known for its anti-tumor, anti-microbial, anti-diabetic, anti-hypertensive, anti-aging, antioxidant activities, and protein enrichment [1,2,3]. H. erinaceus mushroom is commonly transformed into many products, in particular FMB. Consumed by people in Thailand, FMB is one of the most nutritionally functional foods in preventing sickness and maintaining good health. The traditional process is performed, which includes a natural fermentation without a starter culture at room temperature for 6–12 months and depends on fruit or vegetable as a material [4]. To ensure the quality and safety of consumption, FMB is commercially manufactured to improve some nutritional value and control the hazards of a toxic compound, including biogenic amine
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