Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria

Kamonwan Manowan, Pairote Wongputtisin, Unnop Tassanaudom, Tanongsak Sassa- Deepaeng, Ni-orn Chomsri


Lactic acid fermentations can be performed through inoculation in order
to ensure consistent product quality and safety. This research investigates
the effect of the use of Lactobacillus plantarum and Lactobacillus
johnsonii as a mixed starter in mushroom and vegetables fermentation on
its product quality. The fermented product showed pH, titratable acidity
and total phenolic content of 4.01±0.02, 1.00±0.03% and 519±11 mg
GAE/kg respectively. Lactic acid bacteria counts in the fermented
product were between 8.5-9.5 log cfu/g throughout the storage time. The
results from this research suggests quality satisfaction of the fermented
product in microbial, chemical and sensory after 30-day storage at 4C.
This study showed that the fermented mushroom and vegetable product
has the potential to be used as a probiotic carrier food.


Lactic acid bacterial, Lactobacillus plantarum, Lactobacillus johnsonii, Mushroom

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DOI: https://doi.org/10.21776/ub.afssaae.2020.003.04


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