Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained...

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Detalles Bibliográficos
Autores principales: Jabłońska-Ryś, Ewa, Sławińska, Aneta, Skrzypczak, Katarzyna, Goral, Karolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180291/
https://www.ncbi.nlm.nih.gov/pubmed/35681303
http://dx.doi.org/10.3390/foods11111553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180291/
https://www.ncbi.nlm.nih.gov/pubmed/35681303
http://dx.doi.org/10.3390/foods11111553

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