Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented <i>Lentinus edodes</i>

NIE, Yuanyang; JIA, Yajuan; ZHANG, Xiunan; LU, Sen; LI, Bo

doi:10.1590/fst.39222

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.39222 copy

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes.

Keywords:
Lentinus edodes; lactic acid bacteria; fermentation; flavor substances; response surface methodology

Items	Scoring standards	Sensory score
Color (20 points)	Even color and luster	14-20
	Uniform color and low gloss	8-13
	Dark color and no gloss	≤ 7
Taste (20 points)	Soft acidity, pure, no strange taste	14-20
	Partial acid or no sour taste	8-13
	Strange or peculiar smell	≤ 7
Smell (20 points)	Normal fermentation aroma, no peculiar smell	14-20
	With a lighter fermentation aroma	8-13
	No fermented mushroom flavor	≤ 7
Tissue state (20 points)	Tightly organized and chewy	14-20
	The tissue is loose and chewy	8-13
	Soft collapse of tissue, over-fermentation	≤ 7
Soup color (20 points)	The soup is milky white, not cloudy	14-20
	The soup is slightly yellowish and slightly cloudy	8-13
	The soup is cloudy	≤ 7

Levels	Factors
Levels	Fermentation temperature (°C) (A)	Salt content (%) (B)	Inoculation amount (%) (C)
-1	33	0.5	2.0
0	35	1.0	2.5
1	37	1.5	3.0

Test number	Fermentation temperature (°C) (A)	Salt content (%) (B)	Inoculation amount (%) (C)	Total acid (Y1) (g/100 g)	Sensory score (Y2) (point)
1	1	-1	0	0.90 ± 0.01	78.0 ± 0.1
2	1	0	-1	0.80 ± 0.00	79.8 ± 0.3
3	0	0	0	0.96 ± 0.01	82.5 ± 0.4
4	1	1	0	0.64 ± 0.00	80.4 ± 0.2
5	-1	0	1	0.66 ± 0.00	80.6 ± 0.1
6	0	0	0	0.82 ± 0.01	82.5 ± 0.3
7	0	-1	-1	0.82 ± 0.00	79.5 ± 0.2
8	-1	0	-1	0.96 ± 0.02	81.0 ± 0.2
9	0	0	0	0.59 ± 0.00	83.0 ± 0.3
10	-1	-1	0	0.96 ± 0.01	78.7 ± 0.1
11	0	-1	1	0.96 ± 0.01	78.9 ± 0.1
12	0	1	1	0.97 ± 0.02	82.1 ± 0.3
13	0	1	-1	0.73 ± 0.00	80.7 ± 0.2
14	0	0	0	0.82 ± 0.00	83.0 ± 0.4
15	-1	1	0	0.95 ± 0.01	81.5 ± 0.2
16	1	0	1	0.93 ± 0.01	80.5 ± 0.2
17	0	0	0	0.93 ± 0.01	83.0 ± 0.3

Evaluation indicators	Source	Sum of Squares	df	Mean Square	F Value	Prob > F
Total acid (Y1)	Model	0.25	9	0.028	40.04	< 0.0001^ P < 0.01 meant highly significant.
	A	0.079	1	0.079	112.04	< 0.0001**
	B	0.017	1	0.017	24.01	0.0018**
	C	1.784 × 10^-3	1	1.784 × 10^-3	2.53	0.1554
	AB	1.526 × 10^-3	1	1.526 × 10^-3	2.17	0.1844
	AC	1.197 × 10^-3	1	1.197 × 10^-3	1.70	0.2334
	BC	6.353 × 10^-3	1	6.353 × 10^-3	9.03	0.0198^* * P < 0.05 meant significant.
	A²	0.13	1	0.13	180.90	< 0.0001**
	B²	3.674 × 10^-5	1	3.674 × 10^-5	0.052	0.8258
	C²	0.014	1	0.014	20.40	0.0027**
	Residual	4.927 × 10^-3	7	7.039 × 10^-4
	Lack of Fit	3.870 × 10^-3	3	1.290 × 10^-3	4.88	0.0799
	Pure Error	1.057 × 10^-3	4	2.644 × 10^-4
	Cor Total	0.26	16
Sensory score (Y2)	Model	40.67	9	4.52	57.52	0.0001**
	A	0.85	1	0.85	10.75	0.0135*
	B	12.00	1	12.00	152.79	0.0001**
	C	0.080	1	0.080	1.02	0.3466
	AB	1.000 × 10^-2	1	1.000 × 10^-2	0.13	0.7318
	AC	0.49	1	0.49	6.24	0.0412*
	BC	1.00	1	1.00	12.73	0.0091**
	A²	9.47	1	9.47	120.57	0.0001**
	B²	10.78	1	10.78	137.19	0.0001**
	C²	3.41	1	3.41	43.41	0.0003**
	Residual	0.55	7	0.079
	Lack of Fit	0.25	3	0.083	1.11	0.4428
	Pure Error	0.30	4	0.075
	Cor Total	41.22	16

Classification	Serial number	Name of flavor substance	Retention time (min)	Relative content (%)
Classification	Serial number	Name of flavor substance	Retention time (min)	Fermented L. edodes	Unfermented L. edodes
Acids	1	Acetic acid	4.75	1.49	—
Acids	2	5-Decen-1-ol, acetate, (E)-	49.01	0.67	—
Alcohols	3	1-Octanol	22.71	0.44	—
	4	1-Nonanol	29.72	0.42	—
	5	Eucalyptol	19.39	1.04	1.70
	6	3-Octanol	17.40	0.84	0.83
	7	1-Octen-3-ol	16.35	—	3.01
Ketones	8	2-Heptanone	10.71	4.67	—
	9	3-Octanone	16.75	1.33	—
	10	2-Nonanone	24.07	10.39	—
	11	2-Undecanone	37.94	1.41	—
Aldehydes	12	Nonanal	24.91	—	5.19
	13	Benzaldehyde	14.81	—	0.40
	14	Octanal	17.86	—	1.00
	15	Decanal	31.98	—	0.83
Hydrocarbons	16	Tridecane	38.37	0.14	0.16
	17	Tetradecane	44.78	0.22	0.29
	18	Pentadecane	50.87	0.17	—
	19	Hexadecane	54.67	0.10	0.13
	20	Nonadecane	50.87	—	0.25
	21	p-Xylene	9.46	—	0.49
	22	Benzene, 1,3-dimethyl-	9.32	1.03	—
	23	trans-calamenene	51.86	0.10	—
lipids	24	Sulfurous acid, 2-ethylhexyl hexadecyl ester	29.13	0.34	—
lipids	25	Sulfurous acid, dodecyl 2-ethylhexyl ester	29.15	—	0.53
Phenols	26	Butylated Hydroxytoluene	51.47	10.30	14.17
others	27	1,2,4,5-Tetrathiane	40.25	0.21	0.91
	28	Carbon disulfide	1.91	13.92	9.07
	29	Furan, 2-pentyl-	16.99	0.83	1.53
	30	Lenthionine	54.87	—	0.31
	31	Naphthalene, 1,2,3,4-tetrahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-cis)-	51.87	—	0.20

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[1] *Corresponding author: libo@hist.edu.cn