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

Abstract

Lactic acid fermentations can be performed through inoculation in orderto 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 AE/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.

Keywords

• lactic acid bacterial
• lactobacillus plantarum
• lactobacillus johnsonii
• mushroom