Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii . P. eryngii , fermented by PY, was maintained at about p...

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Published in:Fermentation (Basel) 2024-08, Vol.10 (8), p.428
Main Authors: Gou, Xuelei, Zhang, Weisi, Luo, Xiaoli, Zhou, Pei, Zhang, Shasha, He, Rong, Hua, Rong, Wu, Surui, Sun, Dafeng
Format: Article
Language:English
Subjects:
Acid production
Acidification
Acids
Aldehydes
Amines
Amino acids
Bacteria
Biogenic amines
co-inoculation
Composition
Esters
Fermentation
fermented P. eryngii
Flavor compounds
Homogenization
Inoculation
K. bulderi
Kazachstania bulderi
L. plantarum
Lactiplantibacillus plantarum
Lactobacillus
Methods
Microorganisms
Mushrooms
Physicochemical properties
Pickled foods
Pleurotus eryngii
Potassium
Production processes
Water
Yeast
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Summary:This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii . P. eryngii , fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii , co-fermentation had lower levels of certain biogenic amines. Co-fermented P. eryngii had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii , highlighting their potential for the fermentation of edible mushrooms.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10080428