PLEUROTUS OSTREATUS FERMENTATION BY BACTERIA OF THE GENUS LACTOBACILLUS
The lactobacilli strains were selected from fermented substrates and identified on the tinctorial, morphological and biochemical properties basis. The Pleurotus ostreatus fermentation, using such lactobacilli strains as Lactobacillus casei ONU-TC1, L. plantarum ONU-KK1, L. ONU-OL4 acidophilus and L....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa I. I. Mechnikov National University
2009-06-01
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| Series: | Mìkrobìologìâ ì Bìotehnologìâ. Мікробіологія і біотехнологія |
| Subjects: | |
| Online Access: | http://mbt.onu.edu.ua/article/view/102492 |
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| Summary: | The lactobacilli strains were selected from fermented substrates and identified on the tinctorial, morphological and biochemical properties basis. The Pleurotus ostreatus fermentation, using such lactobacilli strains as Lactobacillus casei ONU-TC1, L. plantarum ONU-KK1, L. ONU-OL4 acidophilus and L. acidophilus ONU-0L18 has been led. The lactobacilli influence on substances composition, biochemical, microbiological and organoleptic parameters of fermented mushrooms was shown. The organoleptic properties improvement of P. ostreatus fermented by lactobacilli was noted in comparison with auto-fermented mushrooms. L. plantarum ONU-KK1 and L. acidophilus ONU-18 lactobacilli strains are recommended for Pleurotus fermentation and for new functional food product creation. |
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| ISSN: | 2076-0558 2307-4663 |