Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

NIE, Yuanyang; LI, Wenhao; AL-MAQTARI, Qais Ali; NAN, Haijuan; LI, Bo

doi:10.1590/fst.129122

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.129122 copy

Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

A total of 83 acid-producing strains were isolated from fresh Lentinus edodes, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus, Pleurotus ostreatus, Pleurotus djamor, Pleurotus abalones, and Pleurotus citrinopileatus by CaCO₃-MRS plate medium. These 83 strains were divided into 9 species, including 52 strains of Lactococcus lactis, 13 strains of Pediococcus pentosaceus, 8 strains of Enterococcus faecium, 3 strains of Lactococcus garvieae, 2 strains of Enterococcus casseliflavus, 2 strains of Lactobacillus plantarum, 1 strain of Enterococcus lactis, 1 strain of Pediococcus acidilactici, and 1 strain of Lactobacillus pentosus based on the catalase test, Gram staining, and 16S rDNA molecular identification. Among these P. acidilactici, P. pentosus, and L. plantarum could be used in food. P. acidilactici had a strong acid-producing capacity and fast growth rate, thus showing preferable fermentation characteristics in MRS broth and edible mushroom medium than P. pentosus and L. plantarum. In the medium of L. edodes, P. eryngii, and F. velutipes, the best sensory state can be reached within 12-24 h, among them P. eryngii had the best fermentation effect, which was characterized by uniform and bright color, moderate acidity, good flavor, and tight tissue state. This study investigated the types and fermentation characteristics of lactic acid bacteria (LAB) derived from edible mushrooms, enriched the resources of LAB suitable for the fermentation, and provided a theoretical reference for the application of LAB fermentation technology of edible mushrooms.

Keywords:
edible mushrooms; lactic acid bacteria; separation and identification; 16S rDNA; fermentation characteristics

Edible mushroom	Source	Number of acid-producing strains	Proportion
Lentinus edodes	Local supermarket	25	30.12%
Flammulina velutipes		20	24.10%
Pleurotus eryngii		16	19.28%
Agaricus bisporus	Edible mushroom greenhouse	7	8.43%
Pleurotus ostreatus		4	4.82%
Pleurotus djamor		4	4.82%
Pleurotus abalones		4	4.82%
Pleurotus citrinopileatus		3	3.61%

Serial number of the acid-producing strains	Amount	The most similar strain	Accession number in GenBank	Homology
L1, L3, L9, L11, L15, L16, L21, L22, L24, L25, L26, L28, L29, L32-L35, L37-L40, L42-L47, L55, L56, L59, L61-L63, L65-L83	52	Lactococcus lactis	MT573832.1	100.00%
L41, L48	2	Enterococcus casseliflavus	MN166296.1	100.00%
L2, L27, L36	3	Lactococcus garvieae	KX671996.1	99.90%
L4-L8, L10, L13, L17, L18, L20, L23, L30, L31	13	Pediococcus pentosaceus	MT515988.1	99.84%
L49, L50, L51, L53、L54, L57, L58, L60	8	Enterococcus faecium	MW256493.1	99.46%
L12, L19	2	Lactobacillus plantarum	GQ337867.1	99.33%
L14	1	Lactobacillus pentosus	KX057548.1	99.30%
L64	1	Pediococcus acidilactici	MT463550.1	99.07%
L52	1	Enterococcus lactis	OM570329.1	99.03%

Edible mushroom	LAB	Color	Taste	Smell	Tissue state
L. edodes	Lb	The color is uniform and bright, and the color becomes dark after 36 h.	The taste is mild at 12 h, moderate at 24~36 h, and sour at 48 h.	The smell has a strong flavor of L. edodes but no obvious fermented flavor, fermented flavor appears after 36 h.	The tissue state is tight, and the soup is dark yellow, which becomes cloudy after 36 h.
	Lf	The color is uniform and bright, and the color becomes dark after 36 h.	The taste is mild at 12 h, moderate at 24~36 h, and sour at 48 h.	The smell has a strong flavor of L. edodes but no obvious fermented flavor, fermented flavor appears after 36 h.	The tissue state is tight, and the soup is dark yellow, which becomes cloudy after 36 h.
	Pa	The color is uniform and bright, and the color becomes dark after 36 h.	The taste is mild at 12 h, moderate at 24 h, and sour after 36 h.	The smell has a strong flavor of L. edodes but no obvious fermented flavor, fermented flavor appears after 36 h.	The tissue state is tight, and the soup is dark yellow, which becomes cloudy after 36 h.
	Pp	The color is uniform and bright, and the color becomes dark after 36 h.	The taste is always mild.	The smell has a strong flavor of L. edodes but no obvious fermented flavor, bad flavor appears after 36 h.	The tissue state is tight, and the soup is dark yellow, which becomes slightly cloudy after 36 h.
	Lp	The color is uniform and bright, and the color becomes dark after 36 h.	The taste is always mild.	The smell has a strong flavor of L. edodes but no obvious fermented flavor, bad flavor appears after 36 h.	The tissue state is tight, and the soup is dark yellow, which becomes slightly cloudy after 36 h.
F. velutipes	Lb	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white and yellowish, which becomes sticky after 36 h.
	Lf	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white and yellowish, which becomes sticky after 36 h.
	Pa	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white and yellowish, which becomes sticky after 36 h.
	Pp	The color is uniform and bright.	The taste is mild at 12~24 h, and moderate at 36~48 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white and yellowish, which becomes sticky after 36 h.
	Lp	The color is uniform and bright.	The taste is mild at 12~36 h, and moderate at 48 h.	Good smell, mild sweet and sour	The tissue state is tight, and the soup is white and yellowish, which becomes sticky after 36 h.
P. eryngii	Lb	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white.
	Lf	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white.
	Pa	The color is uniform and bright.	The taste is moderate at 12~24 h, and sour after 36 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white.
	Pp	The color is uniform and bright.	The taste is mild at 12~24 h, and moderate at 36~48 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white.
	Lp	The color is uniform and bright.	The taste is mild at 12~24 h, and moderate at 36~48 h.	Good smell, sweet and sour	The tissue state is tight, and the soup is white.

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