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Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

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Abstract

Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.

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Authors and Affiliations

  1. Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland

    Ewa Jabłońska-Ryś & Aneta Sławińska

  2. Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland

    Dominik Szwajgier

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  1. Ewa Jabłońska-Ryś
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  3. Dominik Szwajgier
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Correspondence to Ewa Jabłońska-Ryś.

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Jabłońska-Ryś, E., Sławińska, A. & Szwajgier, D. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Sci Biotechnol 25, 439–444 (2016). https://doi.org/10.1007/s10068-016-0060-4

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  • DOI: https://doi.org/10.1007/s10068-016-0060-4

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