Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Edible Mushrooms and LAB Strains Used for Fermentation
2.2. Analysis of the Mushrooms’ Colour Characteristics, pH, and Mould/Yeast Count
2.3. Determination of the Mushrooms’ Volatile Compounds (VC)
2.4. Evaluation of the Overall Acceptability and Emotions Induced in Consumers by the Edible Mushrooms
2.5. Analysis of Biogenic Amine (BA) Content in Fermented and Untreated Edible Mushrooms
2.6. Statistical Analysis
3. Results and Discussion
3.1. Selection of the Most Appropriate LAB Strain for Edible Mushroom Fermentation
3.2. Colour Characteristics, pH, and Mould and Yeast Count in Edible Mushrooms
3.3. VC Profile of Mushrooms
3.4. Overall Acceptability and Emotions Induced in Consumers by the Edible Mushrooms
3.5. BA Content in Edible Mushrooms
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Edible Mushroom Samples | Colour Coordinates, NBS | pH | Mould and Yeast Count, log10 CFU/g | |||
---|---|---|---|---|---|---|
L* | a* | b* | BE-Fresh | 3.63 ± 0.28 A | ||
Ca-Fresh | 2.98 ± 0.31 A | |||||
Ro-Fresh | 3.13 ± 0.24 A | |||||
Thermal Treated Non-Fermented | ||||||
BE-thermal | 29.19 ± 0.22 a,A | 5.17 ± 0.21 b,C | 5.21 ± 0.10 b,B | 5.92 ± 0.26 a,F | 3.02 ± 0.21 a,C | |
Ca-thermal | 43.25 ± 0.14 a,F | 7.19 ± 0.11 a,E | 21.76 ± 0.19 a,D | 7.11 ± 0.17 a,G | 2.55 ± 0.24 a,C,B | |
Ro-thermal | 42.30 ± 0.19 a,E | 5.71 ± 0.09 a,D | 20.99 ± 0.18 a,C | 5.72 ± 0.15 a,E,F | 2.42 ± 0.18 b,C,B | |
Ultrasonicated non-fermented | ||||||
BE-ultrasound | 29.76 ± 0.21 b,B | 4.45 ± 0.11 a,B | 4.75 ± 0.05 a,A | 5.90 ± 0.04 a,F | 3.01 ± 0.15 a,C | |
Ca-ultrasound | 43.10 ± 0.19 a,F | 15.61 ± 0.27 b,H | 31.34 ± 0.13 b,H | 7.15 ± 0.08 a,G | 2.83 ± 0.26 a,C | |
Ro-ultrasound | 51.23 ± 0.24 b,H | 9.62 ± 0.10 b,F | 29.70 ± 0.21 b,G | 5.71 ± 0.04 a,E | 2.04 ± 0.19 a,B | |
Thermal treated and fermented with L. uvarum LUHS245 strain | ||||||
BE-thermal-LUHS245 | 32.14 ± 0.23 a,C | 5.19 ± 0.14 a,C | 5.05 ± 0.09 a,B | 3.97 ± 0.04 a,C | 2.46 ± 0.22 a,C,B | |
Ca-thermal-LUHS245 | 51.98 ± 0.27 b,I | 14.66 ± 0.11 a,G | 38.07 ± 0.21 a,I | 4.09 ± 0.03 a,D | 2.13 ± 0.20 a,B | |
Ro-thermal-LUHS245 | 56.59 ± 0.18 a,J | 4.27 ± 0.08 a,A | 23.67 ± 0.07 a,E | 3.41 ± 0.05 a,B | 1.97 ± 0.17 a,B | |
Ultrasonicated and fermented with L. uvarum LUHS245 strain | ||||||
BE-ultrasound-LUHS245 | 33.18 ± 0.22 b,D | 5.29 ± 0.08 a,C | 5.10 ± 0.04 a,B | 3.96 ± 0.05 a,C,D | 2.17 ± 0.21 a,B | |
Ca-ultrasound-LUHS245 | 50.07 ± 0.15 a,G | 16.52 ± 0.11 b,I | 39.82 ± 0.18 b,J | 4.11 ± 0.06 a,D | 2.21 ± 0.23 a,B | |
Ro-ultrasound-LUHS245 | 60.98 ± 0.18 b,K | 4.46 ± 0.06 b,B | 26.95 ± 0.21 b,F | 3.55 ± 0.04 b,A | 2.12 ± 0.13 a,B |
RT, Min | VC | BE—Non-Treated | Ca—Non-Treated | Ro—Non-Treated |
---|---|---|---|---|
5.763 | Hexanal | nd | 1.89 ± 0.17 b | 0.445 ± 0.025 a |
9.949 | Benzaldehyde | 0.538 ± 0.027 a | 1.27 ± 0.13 b | 35.6 ± 2.5 c |
10.493 | 1-Octen-3-ol | 61.9 ± 2.5 b | 55.2 ± 0.51 a | 50.4 ± 3.8 a |
10.669 | 3-Octanone | 5.62 ± 0.34 b | nd | 1.81 ± 1.6 a |
10.885 | 3-Octanol | 8.81 ± 0.72 c | 0.525 ± 0.049 a | 3.71 ± 2.7 b |
11.091 | Octanal | 5.47 ± 0.61 c | 0.367 ± 0.028 a | 1.34 ± 0.21 b |
11.844 | 3-ethyl-2-methyl-1,3-hexadiene | nd | 1.82 ± 0.26 | nd |
12.476 | Oct-(2E)-enal | 4.55 ± 0.39 b | 16.3 ± 0.58 c | 2.25 ± 0.23 a |
12.728 | (E)-2-octen-1-ol | nd | 16.9 ± 0.18 b | 1.13 ± 0.11 a |
12.788 | 1-Octanol | 8.01 ± 0.78 | nd | nd |
RT, Min | VC | BE—Thermal | Ca—Thermal | Ro—Thermal | BE—Ultrasound | Ca—Ultrasound | Ro—Ultrasound |
---|---|---|---|---|---|---|---|
5.763 | Hexanal | 0.922 ± 0.054 B | 5.32 ± 0.49 b,C | 0.986 ± 0.074 b,B | nd | 3.46 ± 0.31 a | 0.618 ± 0.059 a,A |
8.11 | 2-Heptanone | 1.05 ± 0.09 | nd | nd | nd | nd | nd |
8.424 | Heptanal | 2.06 ± 0.18 a,B | 0.357 ± 0.031 a,A | nd | 1.90 ± 0.18 a,B | 0.323 ± 0.029 a,A | nd |
9.949 | Benzaldehyde | 4.53 ± 0.36 b,C | 1.97 ± 0.17 a,A | 44.5 ± 3.9 a,D | 1.53 ± 0.16 a,A | 2.22 ± 0.23 a,B | 51.6 ± 4.4 a,D |
10.493 | 1-Octen-3-ol | 57.9 ± 3.8 a,C | 51.1 ± 4.2 a,B | 35.9 ± 2.8 a,A | 63.6 ± 0.59 b,C | 50.9 ± 4.6 a,B | 31.7 ± 2.9 a,A |
10.669 | 3-Octanone | nd | nd | 4.57 ± 0.48 a,A | nd | nd | 4.35 ± 0.38 a,A |
10.885 | 3-Octanol | 7.00 ± 0.69 D | 1.29 ± 0.13 b,B | 6.08 ± 0.57 b,D | nd | 0.602 ± 0.058 a,A | 4.20 ± 0.31 a,C |
11.091 | Octanal | 1.27 ± 0.11 a,C | 0.651 ± 0.045 b,B | 1.51 ± 0.14 c,C,D | 1.35 ± 0.14 a,C | 0.436 ± 0.041 a,A | 1.49 ± 0.13 c,C |
11.673 | p-Cymene | 0.955 ± 0.043 a,A | nd | nd | 1.48 ± 0.13b,B | nd | nd |
11.788 | Limonene | 3.55 ± 0.28 a,B | nd | nd | 4.60 ± 0.36 b,C | nd | 0.409 ± 0.032 A |
11.844 | 3-ethyl-2-methyl-1,3-hexadiene | nd | 2.80 ± 0.27 a,A | nd | nd | 3.10 ± 0.028 b,B | nd |
12.476 | Oct-(2E)-enal | 3.16 ± 0.29 a,B | 22.2 ± 1.3 a,D | 2.21 ± 0.23 a,A | 4.45 ± 0.42 b,C | 20.7 ± 1.8 a,D | 2.50 ± 0.23 a,A |
12.728 | (E)-2-octen-1-ol | 9.85 ± 0.41 a,D | 4.54 ± 0.45 a,C | 0.519 ± 0.049 b,B | 12.0 ± 0.13 b,E | 11.28 ± 1.3 b,E | 0.213 ± 0.019 a,A |
13.341 | 6-Methyl-hept-2-en-4-ol | nd | 1.40 ± 0.15b,B | nd | nd | 0.877 ± 0.065 a,A | nd |
13.612 | Nonanal | 1.16 ± 0.12 a,C | 0.907 ± 0.073 b,B | 0.962 ± 0.081 b,B | 1.48 ± 0.15 a,C | 0.641 ± 0.047 a,A | 0.718 ± 0.053 a,A |
15.611 | 3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran | 1.41 ± 0.13 a,A | nd | nd | 1.53 ± 0.16 a,A | nd | nd |
16.731 | Heptylidene acetone | 0.663 ± 0.059 a,A | nd | nd | 1.07 ± 0.09 b,B | nd | nd |
RT, Min | VC | BE—Thermal-LUHS245 | Ca—Thermal-LUHS245 | Ro—Thermal-LUHS245 | BE—Ultrasound-LUHS245 | Ca—Ultrasound-LUHS245 | Ro—Ultrasound-LUHS245 |
---|---|---|---|---|---|---|---|
2.375 | Acetic acid | nd | nd | 2.32 ± 0.22 | nd | nd | nd |
3.779 | Acetoin | nd | 14.8 ± 0.13 B | 2.68 ± 0.24 A | 2.76 ± 0.26 A | nd | nd |
4.355 | 3-methyl-1-butanol | nd | 13.0 ± 0.58 b,B | nd | 18.1 ± 0.52 C | 1.86 ± 0.19 a,A | 6.98 ± 0.65 |
5.277 | 2,3-Butanediol | nd | nd | nd | 3.73 ± 0.34 | nd | nd |
5.763 | Hexanal | nd | nd | 16.8 ± 0.17 b,C | nd | 3.16 ± 0.32 B | 1.69 ± 0.18 a,A |
7.164 | 3-methyl-butanoic acid ethyl ester | nd | nd | nd | nd | nd | 2.12 ± 0.23 |
7.567 | 1-Hexanol | nd | nd | 1.09 ± 0.10 a,A | nd | 2.72 ± 0.25 B | 5.08 ± 0.41 b,C |
8.11 | 2-Heptanone | 1.83 ± 0.16 B | nd | nd | nd | nd | 0.312 ± 0.24 A |
9.451 | Ethyl tiglate | nd | 3.31 ± 0.27 A | nd | 2.90 ± 0.28 A | nd | 14.1 ± 0.83 B |
9.631 | 2,7-dimethyl-4,5-octanediol | nd | 1.46 ± 0.12 | nd | nd | nd | nd |
9.865 | 2-Heptenal | nd | 0.545 ± 0.041 b,B | 9.02 ± 0.72 C | nd | 0.456 ± 0.041 a,A | nd |
9.949 | Benzaldehyde | 4.67 ± 0.39 B | 1.65 ± 0.15 a,A | nd | nd | 1.75 ± 0.16 a,A | 6.32 ± 0.59 C |
10.244 | Heptyl formate | nd | nd | nd | nd | 1.11 ± 0.12 | nd |
10.493 | 1-Octen-3-ol | 52.7 ± 0.48 b,F | 22.2 ± 1.3 a,C | 7.30 ± 0.59 a,A | 26.8 ± 1.3 a,D | 36.5 ± 2.8 b,E | 11.1 ± 0.12 b,B |
10.584 | 2,5-Octanedione | nd | nd | 3.39 ± 0.32 | nd | nd | nd |
10.669 | 3-Octanone | nd | 7.32 ± 0.56 a,A | nd | 26.4 ± 2.1 C | 12.8 ± 1.1 b,B | 12.5 ± 0.9 B |
10.812 | 2-pentylfuran | nd | 7.09 ± 0.48 B | 3.53 ± 0.32 A | nd | nd | nd |
10.885 | 3-Octanol | nd | nd | 3.26 ± 0.30 a,A | 9.12 ± 0.83 C | 7.46 ± 0.62 C | 5.46 ± 0.42 b,B |
10.988 | Hexanoic acid ethyl ester | nd | nd | nd | nd | nd | 5.24 ± 0.48 |
11.091 | Octanal | 1.50 ± 0.14 A | nd | 2.82 ± 0.25 B | nd | 1.72 ± 0.16 A | nd |
11.788 | Limonene | 3.64 ± 0.32 b,C | 0.587 ± 0.051 B | nd | 0.151 ± 0.11 a,A | nd | 0.188 ± 0.015 A |
11.844 | 3-ethyl-2-methyl-1,3-hexadiene | nd | nd | 2.03 ± 0.18 A | nd | 3.32 ± 0.29 B | nd |
11.883 | Benzyl alcohol | nd | nd | nd | nd | nd | 3.11 ± 0.31 |
12.476 | Oct-(2E)-enal | 4.32 ± 0.41 b,D | 1.52 ± 0.14 a,B | 9.94 ± 0.85 b,F | 0.320 ± 0.28 a,A | 7.66 ± 0.59 b,E | 2.06 ± 0.19 a,C |
12.728 | (E)-2-octen-1-ol | 9.62 ± 0.83 D | 3.58 ± 0.31 b,B | 4.23 ± 0.38 b,C | nd | 1.98 ± 0.17 a,A | 3.00 ± 0.28 a,B |
12.788 | 1-Octanol | nd | nd | nd | 2.53 ± 0.41A | 11.6 ± 0.12B | nd |
13.267 | 2-iodo-3-methyl-butane | nd | nd | nd | 1.07 ± 0.10 | nd | nd |
13.314 | 2-Nonanone | 4.14 ± 0.25 A | 4.97 ± 0.41 A | 4.16 ± 0.36 a,A | nd | nd | 4.98 ± 0.43 a,A |
13.612 | Nonanal | 1.44 ± 0.12 D | 1.10 ± 0.10 b,C | 4.39 ± 0.41 b,E | nd | 0.642 ± 0.059 a,A | 0.918 ± 0.058 a,B |
13.865 | Phenylethyl Alcohol | nd | 1.44 ± 0.13 b,C | 0.593 ± 0.042 a,A | 1.80 ± 0.17 D | 0.803 ± 0.065 a,B | 2.54 ± 0.25 b,E |
13.945 | N-hexyl-1-hexanamine | nd | nd | nd | 1.64 ± 0.15 | nd | nd |
14.922 | (E)-non-2-enal | 0.327 ± 0.029 B | 0.571 ± 0.041 a,C | 1.96 ± 0.18 b,E | nd | 0.844 ± 0.079 b,D | 0.252 ± 0.021 a,A |
15.611 | 3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran | 1.04 ± 0.09 | nd | nd | nd | nd | nd |
15.753 | Octanoic acid ethyl ester | nd | 0.560 ± 0.052 B | nd | 0.154 ± 0.014 A | nd | 1.34 ± 0.11 C |
16.171 | (E,E)-2,4-nonadienal | 0.129 ± 0.11 b,B | nd | 2.27 ± 0.21 b,E | 0.029 ± 0.003 a,A | 0.179 ± 0.015 C | 0.248 ± 0.023 a,D |
16.416 | 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde | nd | 1.26 ± 0.13 b,B | nd | nd | 0.370 ± 0.029 a,A | nd |
17.206 | Dec-(2E)-enal | nd | nd | 1.66 ± 0.15 b,B | nd | nd | 0.276 ± 0.026 a,A |
17.293 | Nonanoic acid | 2.37 ± 0.22 b,D | 3.41 ± 0.28 b,E | 1.96 ± 0.17 B | 0.170 ± 0.014 a,A | 0.300 ± 0.025 a,C | nd |
18.376 | Deca-(2E,4E)-dienal | nd | nd | 1.13 ± 0.10 b,D | 0.020 ± 0.03 A | 0.215 ± 0.019 B | 0.287 ± 0.027 a,C |
19.656 | trans-4,5-Epoxy-(E)-2-decenal | nd | nd | 1.33 ± 0.12 | nd | nd | nd |
21.48 | 9-Decen-1-yl acetate | 1.28 ± 0.13 C | 0.209 ± 0.019 A | 0.596 ± 0.046 B | nd | nd | nd |
21.88 | 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one | nd | 2.29 ± 0.23 b,B | nd | nd | 0.725 ± 0.047 a,A | nd |
23.051 | Dodecanoic acid | nd | nd | 1.65 ± 0.14 B | 0.036 ± 0.004 A | nd | nd |
Edible Mushroom Samples | OA | Emotions Induced by the Samples (from 0 to 1) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Neutral | Happy | Sad | Angry | Surprised | Scared | Disgusted | Contempt | Valence | ||
Thermal treated non-fermented | ||||||||||
BE-thermal | 7.6 ± 1.2 a | 0.8068 ± 0.0096 d | 0.0106 ± 0.0015 d | 0.0675 ± 0.0028 c | 0.0224 ± 0.0018 c | 0.0086 ± 0.0017 d | 0.0037 ± 0.0006 d | 0.0156 ± 0.0016 a | 0.0014 ± 0.0004 c | 0.0852 ± 0.0075 b |
Ca-thermal | 8.9 ± 2.3 a | 0.8010 ± 0.0048 d | 0.0177 ± 0.0019 c | 0.0135 ± 0.0011i | 0.0322 ± 0.0025 b | 0.0059 ± 0.0006 e | 0.0014 ± 0.0005 e | 0.0034 ± 0.0005 e | 0.0011 ± 0.0003 c | 0.0269 ± 0.0034 f |
Ro-thermal | 7.6 ± 1.4 a | 0.8196 ± 0.0115 d | 0.0015 ± 0.0006 f | 0.0433 ± 0.0021 e | 0.0263 ± 0.0023 c | 0.0024 ± 0.0004 f | 0.0209 ± 0.0018 a | 0.0071 ± 0.0008 d | 0.0006 ± 0.0002 c,d | 0.0847 ± 0.0041 b |
Ultrasonicated non-fermented | ||||||||||
BE-ultrasound | 7.8 ± 2.1 a | 0.8700 ± 0.0086 b | 0.0005 ± 0.0004 f | 0.0231 ± 0.0019 f | 0.0217± 0.0021 c | 0.0130 ± 0.0015 c | 0.0087 ± 0.0009 b | 0.0029 ± 0.0003 e | 0.0009 ± 0.0004 c,d | 0.0440 ± 0.0029 d |
Ca-ultrasound | 8.3 ± 1.6 a | 0.7926 ± 0.0108 d | 0.0544 ± 0.0031 b | 0.0485 ± 0.0024 d | 0.0364 ± 0.0027 b | 0.0110 ± 0.0009 c | 0.0049 ± 0.0006 c | 0.0097 ± 0.0011 c | 0.0027 ± 0.0004 b | 0.0782 ± 0.0063 c |
Ro-ultrasound | 7.8 ± 1.3 a | 0.8822 ± 0.0147 b | 0.0019 ± 0.0005 f | 0.0162 ± 0.0018 h | 0.0144 ± 0.0015 d | 0.0057 ± 0.0018 e | 0.0059 ± 0.0007 c | 0.0072 ± 0.0013 d | 0.0005 ± 0.0002 c | 0.0356 ± 0.0027 e |
Thermal treated and fermented with L. uvarumLUHS245 strain | ||||||||||
BE-thermal-LUHS245 | 7.5 ± 0.9 a | 0.9442 ± 0.0132 a | 0.0006 ± 0.0005 f | 0.0120 ± 0.0015 i | 0.0059 ± 0.0009 a | 0.0057 ± 0.0011 e | 0.0001 ± 0.0001 f | 0.0006 ± 0.0004 f | 0.0001 ± 0.0001 e | 0.0166 ± 0.0017 g |
Ca-thermal-LUHS245 | 7.4 ± 1.1 a | 0.8358 ± 0.0214 c | 0.0060 ± 0.0007 e | 0.0934 ± 0.0032 b | 0.0042 ± 0.0006 a,b | 0.0090 ± 0.0010 d | 0.0001 ± 0.0001 f | 0.0166 ± 0.0014 a | 0.0008 ± 0.0003 c,d | 0.0994 ± 0.0068 a |
Ro-thermal-LUHS245 | 7.3 ± 1.4 a | 0.9385 ± 0.0219 a | 0.0008 ± 0.0004 f | 0.0278 ± 0.0019 g | 0.0047 ± 0.0009 a,b | 0.0053 ± 0.0006 e | 0.0001 ± 0.0001 f | 0.0108 ± 0.0011 b | 0.0004 ± 0.0002 e | 0.0399 ± 0.0029 e |
Ultrasonicated and fermented with L. uvarumLUHS245 strain | ||||||||||
BE-ultrasound-LUHS245 | 8.9 ± 1.3 a | 0.8230 ± 0.0143 d | 0.2702 ± 0.0097 a | 0.1419 ± 0.0076 a | 0.0060 ± 0.0007 a | 0.0701 ± 0.0008 a | 0.0017 ± 0.0002 e | 0.0070 ± 0.0009 d | 0.0288 ± 0.0019 ª | 0.0395 ± 0.0025 e |
Ca-ultrasound-LUHS245 | 8.0 ± 1.2 a | 0.8697 ± 0.0157 b | 0.0013 ± 0.0005 f | 0.0232 ± 0.0021 f | 0.0217 ± 0.0019 c | 0.0129 ± 0.0013 c | 0.0086 ± 0.0014 b | 0.0032 ± 0.0004 e | 0.0007 ± 0.0004 c,d | 0.0446 ± 0.0032 d |
Ro-ultrasound-LUHS24 | 9.1 ± 0.8 a | 0.8408 ± 0.0139 c | 0.0004 ± 0.0002 f | 0.0228 ± 0.0023 f | 0.0217 ± 0.0018 c | 0.0227 ± 0.0019 b | 0.0088 ± 0.0012 b | 0.0033 ± 0.0005 e | 0.0011 ± 0.0005 c,d | 0.0443 ± 0.0028 d |
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Bartkiene, E.; Zokaityte, E.; Starkute, V.; Mockus, E.; Klupsaite, D.; Lukseviciute, J.; Bogomolova, A.; Streimikyte, A.; Ozogul, F. Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods 2022, 11, 1800. https://doi.org/10.3390/foods11121800
Bartkiene E, Zokaityte E, Starkute V, Mockus E, Klupsaite D, Lukseviciute J, Bogomolova A, Streimikyte A, Ozogul F. Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods. 2022; 11(12):1800. https://doi.org/10.3390/foods11121800
Chicago/Turabian StyleBartkiene, Elena, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, and Fatih Ozogul. 2022. "Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties" Foods 11, no. 12: 1800. https://doi.org/10.3390/foods11121800