Isolation, Selection and Application of Lactic Acid Bacteria for Testing Process of Producing Fermented Oyster Mushroom

Received: 23-06-2020

Accepted: 14-12-2020

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Issue: Vol. 19 No. 3 (2021)

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KỸ THUẬT VÀ CÔNG NGHỆ

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Huyen, N., Anh, L., Thuy, N., Nghien, N., Dao, T., Trang, P., … Canh, N. (2024). Isolation, Selection and Application of Lactic Acid Bacteria for Testing Process of Producing Fermented Oyster Mushroom. Vietnam Journal of Agricultural Sciences, 19(3), 379–388. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/802

Isolation, Selection and Application of Lactic Acid Bacteria for Testing Process of Producing Fermented Oyster Mushroom

Nguyen Thanh Huyen (*) 1 , Le Thi Mai Anh 1 , Nguyen Thi Bich Thuy 1 , Ngo Xuan Nghien 1 , Tran Thi Dao 1 , Pham Thi Thu Trang 1 , Vu Thi Ly 1 , Nguyen Hoang Anh 2 , Hoang Hai Ha 2 , Do Thi Hanh 3 , Nguyen Xuan Canh 1

  • 1 Khoa Công nghệ sinh học, Học viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Khoa Công nghệ hóa, Đại học Công nghiệp Hà Nội

    • Keywords

    Lactic acid bacteria, lactic fermentation, oyster mushroom

    Abstract


    This study was conducted to isolate lactic acid bacteria and apply them to preserve oyster mushrooms, as well as improve its nutritional value. Lactic acid bacterial strains were isolated, selected in MRS broth medium and tested for fermentation ability of oyster mushroom. The results showed that six bacterial strains potentially belonging to Lactobacillusgenus were isolated. By using a method of determining acidity in Therner degree, two strains D2.1 and D2.2 were determined with the highest ability to produce lactic acid (19,17 mg/ml and 19,38 mg/ml, respectively) after 72h culture. These two strains have been able to grow well on the mushroom extracts and reached the highest cell density after 16-24h of culture. The D2.1 and D2.2 strains were used for oyster fermentation. The fermented product has attractive colors and delicious taste, as well as meets the product safety requirements for microbiological criteria (Salmonella sp. andE. coli). After fermentation, total carbohydrate and protein contents were determined by the phenol-sulfuric acid and Kjeldahl methods. The results indicated that D2.1 strain has only reduced the amount of mushroom protein by 2.4%, while D2.2 strain has reduced by 5.3%; For carbohydrate amount of mushrooms, D2.1 strain has decreased by 7.73%, and D2.2 strain has reduced 9.32%, respectively.

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